FODMAPs

FODMAPs are fermentable oligosaccharides, disaccharides, monosaccharides, and polyols: short-chain carbohydrates that are poorly absorbed in the small intestine and can trigger digestive symptoms in some people.

Small intestine: The section of the digestive tract where most nutrient absorption occurs. Poor absorption of certain FODMAPs here allows them to pass into the colon.
Oligosaccharides: Carbohydrates made of short chains of monosaccharide units. Fructans and galacto-oligosaccharides are the oligosaccharide groups included among FODMAPs.
Low-FODMAP diet: A dietary approach that temporarily restricts high-FODMAP foods before systematic reintroduction. It tests whether reducing these carbohydrates eases symptoms while aiming to identify tolerated foods.
Lactose: The principal sugar in milk, composed of glucose and galactose. It is a FODMAP when insufficient lactase leaves it unabsorbed.
Osmosis: The movement of water across a selectively permeable membrane toward a region with higher solute concentration. Unabsorbed FODMAPs can draw water into the intestinal lumen by osmosis.
Disaccharides: Carbohydrates composed of two monosaccharide units joined by a glycosidic bond. Lactose is the disaccharide included in FODMAPs.
Monash University Low FODMAP Diet App: A food-reference application developed by Monash University for the low-FODMAP diet. It provides tested FODMAP serving information used to guide food choices.
Fructans: Chains of fructose molecules found in foods such as wheat, onion, and garlic. They are a common FODMAP group and occur in several staple foods.
Colonic fermentation: The microbial breakdown of undigested food compounds in the colon. Colonic microbes ferment FODMAPs, producing gas that can contribute to symptoms.
Monosaccharides: The simplest carbohydrates, consisting of single sugar molecules. Excess free fructose is the monosaccharide category counted among FODMAPs.

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