The word FODMAP is an acronym standing for a group of short-chain carbohydrates found in certain foods that are weakly absorbed by the intestines. This lack of absorption provided substances that nourish intestinal bacteria.

F = Fermentable (rapidly fermented by bacteria in the colon)
O = Oligosaccharides (fructans and galacto-oligosaccharides or GOS)
D = Disaccharides (lactose)
M = Mono-saccharides (excess fructose)
A = And
P = Polyols (sugar alcohols: sorbitol, mannitol, xylitol, and maltitol)

Here are some examples of foods low in FODMAP: bananas, grapefruit, carrots, green beans, potatoes, rice, oats, buckwheat, lactose-free milk, hard cheeses, olive oil...Download the list (not exhaustive) of foods low and high in FODMAP.

The FODMAP diet limits foods containing carbohydrates and sugars that are labelled as "fermentable." These carbohydrates are fermented by bacteria in the large intestines and cause symptoms such as bloating, gas, and abdominal pain characteristic of IBS. Since 2013, scientific data supporting the implication of FODMAP in IBS have been rather limited.

For the first time, a controlled, randomized, cross-over clinical study recently has shown pertinent data with a high scientific value demonstrating the effectiveness of a diet low in FODMAPS that with a significantly reduces symptoms for patients with IBS. Proposing a first-line treatment, this study establishes dietary manipulation from here on out as a key element in IBS management strategies.

Supplementary studies are expected in order to notably evaluate the long-term effect of this diet. Such studies will also attempt to identify predictive factors that will allow patient selection that will insure the best response to this rather restrictive treatment that requires specialized dieticians.

Référence :
A Diet Low in FODMAPs Reduces Symptoms of Irritable Bowel Syndrome
Emma P. Halmos, Victoria A. Power, Susan J. Shepherd, Peter R. Gibson, and Jane G. Muir
Gastroenterology 2014