Low-FODMAP Diet — Diets
Clinically validated elimination diet reducing fermentable carbohydrates for IBS and functional GI disorder management.
Overview
The Low-FODMAP diet, developed by researchers at Monash University, restricts Fermentable Oligosaccharides, Disaccharides, Monosaccharides, And Polyols. These short-chain carbohydrates are poorly absorbed in the small intestine and rapidly fermented by colonic bacteria, causing bloating, gas, pain, and altered bowel habits in IBS patients. Multiple RCTs and meta-analyses demonstrate that 50-80% of IBS patients experience significant symptom improvement on the low-FODMAP diet. The three-phase approach (elimination, reintroduction, personalization) is now recommended by the American College of Gastroenterology as first-line dietary therapy for IBS.
Indications
- Irritable bowel syndrome (IBS)
- Functional bloating and distension
- Functional abdominal pain
- SIBO symptom management
Mechanism of Action
Reduced FODMAP intake decreases osmotic water draw into the intestinal lumen, normalizing stool consistency
Dosing
| Compound | Dose | Frequency | Notes |
|---|---|---|---|
| Low-FODMAP Elimination | Restrict all high-FODMAP foods | Daily for 2-6 weeks | Use Monash University FODMAP app for food guidance |
| FODMAP Reintroduction | One FODMAP group every 3 days | Systematic rechallenge over 6-8 weeks | Test fructose, lactose, fructans, GOS, polyols individually |
Safety & Contraindications
- Elimination phase should be limited to 2-6 weeks to prevent microbiome depletion
- May reduce beneficial Bifidobacteria if maintained long-term without reintroduction
- Requires dietitian guidance for proper implementation
- Risk of inadequate fiber and prebiotic intake during elimination
- Not appropriate as a permanent diet; personalization phase is essential