Middlesex Monmouth Gastroenterology



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What are FODMAPs?

A low FODMAPS diet is a diet low in fermentable sugars (oligo-saccharides and di-saccharides, such as fructose, f ructans

and lactose) and fermentable sugar alcohols (polyols such as sorbitol and mannitol). The thought is that these substances

are fermented by intestinal bacteria and can cause bloating, abdominal pain and alteration of bowels .

Foods with high amounts of fructose should be avoided, including fruit juices and canned fruits, app les, apricots, cherries,

pears, nectarines, plums, peaches and watermelon. Certainly, foods that are sweetened with high fru ctose corn syrup have

high amounts of fructose. Instead, eat fruits with less fructose including most citrus fruits, banan as, grapes and berries

(blueberries, strawberries and raspberries). Also, sucrose and maple syrup may be better tolerated.

Foods that contain lactose include most milk, ice cream and soft cheeses. Butter, hard cheeses, bri e, gelato and sorbet are

better, alternative dairy products.

Vegetables that include oligo-saccharides and may cause symptoms include most beans, broccoli, onion s, asparagus,

beets, Brussels sprouts, cauliflower, garlic, cabbage, and mushrooms. Alternative vegetables includ e carrots, celery, eggplant,

corn, lettuce, tomato and green beans.

Trial and error will likely be necessary, but it may be helpful for you to write down what foods cau se specific symptoms.

This article is meant to give you an overview of a low FODMAPS ( F ermentable O ligo-, D i- and M ono- S accharides and

P olyols) diet, and you can also find a wide selection of other informative resources on the web and f rom a licensed

nutritionist.

Steven C. Nadler, MD, FACG, Board Certified Gastroenterologist

Middlesex Monmouth Gastroenterology

(732) 577-1999

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