iThei mdcdaelcinfd o c elllllrllll o tclhdfliThei mdcdaePathogen-Targeted Diets
FODMAPs
The FODMAPs approach is a dietary intervention gaining attention
among dietitians and the mainstream medical community for its poten-
tial efficacy in treating irritable bowel syndrome (IBS). Used to describe
the types of carbohydrates that may be fermentable by gut bacteria,
FODMAPs is an acronym for Fermentable, Oligo-, Di-, and Mono-
saccharides and Polyols.
IBS is associated with microflora alterations and malabsorption, and
FODMAP carbohydrates only induce symptoms in patients to the de-
gree they malabsorb them. Not all FODMAPs are symptom triggers for
all patients—only those that are malabsorbed are likely to play a role.
FODMAPs found in onions, beans, and garlic are always malabsorbed
and cause gas production in all individuals, even healthy ones. People
with pathogenic bacteria, however, experience additional symptoms due
to the toxic byproducts produced.
Reducing the intake of FODMAPs has been a proposed approach that
improves IBS symptoms in about 75 percent of those who follow this diet.
IBS has been linked to an abnormal gut flora, and the food we eat can
cause a multiplication of the flora. FODMAPs attempts to starve the
pathogenic flora by avoiding foods fermented by pathogens. Antibiotics
and elemental diets are also used for eliminating pathogenic flora.
Unlike the SCD, FODMAPs allows potatoes, gluten-free grains,
and sugar. It excludes fruit containing an excess of fructose and
polyols, fruit juices, honey, some vegetables (e.g., avocado, egg-
plant, and onion due to their fructan content), and mushrooms.
More information on this type of approach can be found at
ibsgroup.org/brochures/fodmap-intolerances.pdf.