Fermentable, Oligo-saccharides, Di-saccharides, Mono-saccharides And Polyols
Details of the the Guy’s and St Thomas’ and King's FODMAPs publications available can be found on our publications page. To order, please use the order form.
What is the low FODMAP diet?
Fermentable, Oligo-, Di-, Mono-saccharides and PolyolS (FODMAPs) are short chain carbohydrates (e.g. fructans, galacto-oligosaccharides, polyols, fructose and lactose) that are poorly absorbed in the small intestine. Ingestion of FODMAPs leads to alterations in fluid content and bacterial fermentation in the colon triggering functional gut symptoms in susceptible individuals. Removing FODMAPs from the diet is effective in improving symptoms of people with functional gut disorders like IBS.
The low FODMAP diet originated in Australia and was developed by a team at Monash University in Melbourne. It has been successfully adapted to the UK by researchers at King’s College London and implemented at Guy’s and St Thomas’ NHS Trust in London.
FODMAP training for dietitians
The diet is effective when FODMAP-trained dietitians provide dietary advice. A recent evaluation has shown that 76% of patients that had seen a FODMAP-trained dietitian reported improvement in symptoms after being on the diet (4). Well developed and comprehensive written materials were provided to these patients. The diet is individualised to each patient taking into consideration usual dietary intake and symptom profile. Careful implementation is needed to ensure the diet is effective and nutritionally adequate.
The low FODMAP training course for dietitians
A comprehensive course has been set up to train UK-based dietitians on how to deliver and implement the low FODMAP diet for optimal efficacy. Please click here.
Low FODMAP resources
Low FODMAP dietary resources based on current FODMAP research relevant to the UK food supply are available for dietitians to purchase. To see the publications and place an order please click here.
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