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New FODMAP composition data now available for foods eaten by ethnic minority groups

The King’s College London FODMAP group recently identified and measured the FODMAP content of foods commonly consumed by ethnic minority groups.1 Over 350 dietitians were invited to complete a survey to identify foods commonly consumed by ethnic minority groups based on how important they believed measuring their FODMAP content would be. Consultation with focus groups, including members of ethnic minority groups and experts in the low FODMAP diet, were also undertaken to ensure appropriate foods were selected for analysis. The top 20 ranked foods underwent FODMAP analysis using validated analytical techniques in conjunction with our collaborators at Monash University. Of the 20 foods analysed, five were identified as significant sources of at least one FODMAP (see table below).  Although more foods still need to be analysed this study has made a positive step forward in broadening the potential reach, acceptability and equality of access to the low FODMAP diet across different groups.

Foods identified as significant sources of FODMAPS
 Food Fructans  GOS 
   g/100g  g/portion  g/100g  g/portion
 Channa dal 0.13   0.11  0.36  0.29
 Fenugreek seeds  1.11  0.13  1.27  0.15
 Guava  0.41  0.33  nd  nd
 Karela  nd  nd  1.12  0.90
 Tamarind 2.35   0.28  0.02  <0.01

nd, not detected

The full paper titled “Fermentable oligosaccharide, disaccharide, monosaccharide and polyol content of foods commonly consumed by ethnic minority groups in the United Kingdom” can be accessed at http://www.tandfonline.com/doi/full/10.3109/09637486.2016.1163328 (subscription required).

Reference:

1. Prichard, R, et al.: Fermentable oligosaccharide, disaccharide, monosaccharide and polyol content of foods commonly consumed by ethnic minority groups in the United Kingdom. Int J Food Sci Nutr, 67: 383-90, 2016.

narrow-page-divide-sea-greenDr Miranda Lomer awarded an MBE in the Queen’s Birthday Honours 2016

Dr Miranda Lomer, Honorary Senior Lecturer in the Diabetes & Nutritional Sciences Division, was awarded an MBE for services to dietetics and gastroenterology.

Dr Lomer is a Senior Consultant Dietitian in Gastroenterology at Guy’s and St Thomas’ NHS Foundation Trust. She is a leader in the dietary management of functional bowel disorders and inflammatory bowel disease and has published British Dietetic Association guidelines for these conditions.

Dr Lomer leads an educational course for dietitians on the low FODMAP diet and has trained over 800 dietitians in this successful dietary treatment for irritable bowel syndrome.

Miranda_MBE

 

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