FODMAP

FODMAP is an acronym for " fermentable oligo -, di -and monosaccharide and polyol " (Eng. " fermentable oligo -, di- and monosaccharides and polyols "). Thus it is a group of carbohydrates and polyhydric alcohols, which are present in many foods. In a study published in 2010 clinical trial was supported by a positive effect of a FODMAP - poor diet on the symptoms of functional bowel disorders, eg of irritable bowel syndrome (IBS ) have been reported.

Concept

When RDS is a diagnosis of exclusion. This is made when gastrointestinal complaints such as Diarrhea and / or constipation, bloating, abdominal pain or nausea persist despite exclusion of possible underlying diseases such as celiac disease or ulcerative colitis, or not disappear (as in lactose intolerance ) despite an adequate diet. The treatment of this syndrome turns out to be correspondingly difficult.

Peter Gibson and Susan Shepherd led in 2010 a clinical study with irritable bowel patients and found that their symptoms in maintaining a FODMAPs - poor diet reduced the FODMAP concept is based on the assumption that the functional gastrointestinal complaints with RDS are partly due to bloating in the intestinal area.

Among the above-mentioned Symptoms occurs because FODMAPs be in the small intestine poorly absorbed. Thus, they move rapidly into the colon where they are fermented by bacteria ( fermented ) As a by-product of the fermentation process are gases, for example, Hydrogen is released and lead to the aforementioned complaints.

FODMAPs in the diet

Gibson and Shepherd include lactose (milk sugar), fructose (fruit sugar), fructans and galactans, as well as polyols ( such as sorbitol, mannitol, xylitol and maltitol ) into the FODMAPs. These carbohydrates come in different foods before:

  • Fructose is a component splitter of most fruits and vegetables, but have different fruits in different Fructosegehalte and thus eg different well tolerated even with fructose malabsorption. For example, apples have 5.9 g Fructose/100 g, 0.865 g/100 g cucumber, however, only a decisive factor for the safety of fruits and vegetables, among other things, the ratio of glucose to fructose: A food counts as " well tolerated " at a malabsorption, when this ratio is greater than / equal to 1
  • Lactose is the predominant carbohydrate in milk and thus be found in all conventional dairy products. 13 g Lactose/100 contains g, there are at hard cheeses only 0 - - 0.4 g/100 g While condensed milk 9: Also regarding this sugar content, products differ
  • Sorbitol and other sugar alcohols ( erythritol, isomalt, lactitol, mannitol and xylitol ) are often used as sweetening agent in sugar reduced or sugar-free foods.

The most important requirement that must be met before the transition to a low- FODMAP diet, is the exclusion of organic disease which may lead to RDS - like symptoms in the gastrointestinal tract. With appropriate intolerances or allergies or intolerances should also take appropriate action (eg, the avoidance of symptom- triggering foods).

To exclude diseases include, for example ( without limitation ):

  • Lactose, sucrose intolerance and other carbohydrate intolerances
  • Enzyme deficiencies ( for example, lipase)
  • Celiac disease or gluten sensitivity
  • Ulcerative colitis
  • Crohn's disease
  • Tumors of the digestive tract
  • Ulceration
  • Mechanical injury to the digestive tract

Tables with the FODMAPs contents of many foods can now be found primarily on English-language pages. However, a general rule: Any change in diet should be done only under medical supervision or using a qualified nutritionist, as otherwise you might metabolic disorders or severe deficiency symptoms occur. It is also important to note individual (in) compatibilities of different FODMAPs -containing and - free foods, since each patient may respond differently to the same product.

340899
de