Implementation of a low FODMAP diet for functional abdominal pain

Existing differences between available lists of FODMAP-containing foods

BACKGROUND AND AIM

reduced intake of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) is useful to treat functional gastrointestinal disorders. However, there is no consensus on which foods should be included in the FODMAP list as FODMAP profile characterization is lacking for many different foods. This study aimed to emphasize the need for a unified FODMAP list to prevent patient confusion. We hypothesized that FODMAP lists do not include all products that may contain high levels of FODMAPs.

METHODS

PubMed, ScienceDirect, Scielo, and Cochrane were searched to identify food composition tables, reviews, food analysis publications, laboratory analyses, and clinical trials containing FODMAP lists.

RESULTS

of 1,308 articles identified, 10 were selected; 22.6 % of the 204 foods listed were classified differently among studies. This included almonds, avocados, banana, broccoli, soft cheese, eggplant, and walnuts. Nutritional guidance may be taken from existing FODMAP-related literature, but the information given is not always consistent.

CONCLUSION

Unvarying lists of low FODMAP foods should be compiled to provide patients with accurate information on FODMAP dieting.