The low-FODMAP diet was formulated by Dr Sue Shepherd and includes elements of other established diets aimed at dealing with digestive issues such as lactose intolerance, the Age reported. The diet limits foods that are high in short-chain carbohydrates and sugar alcohols, such as lactose, fructans and fructose. The diet helps up to three out of four sufferers to some extent and, unlike those with coeliac disease, patients dont need to cut out the offending foods completely. A few FODMAPs are OK, the publication quoted Shepherd as saying. Its not like the gluten-free diet, which is about cutting out gluten completely. Its about cutting back FODMAPs until you have the level of symptoms you want, he said. The exact cause of this sort of intolerance is unknown, but the symptoms often develop after a gut infection and may be worsened by stress, says Monash Universitys Professor Peter Gibson, one of the FODMAP researchers. Key questions that remain to be answered include whether avoiding certain types of sugars, particularly those that encourage the development of good gut bacteria, can cause other types of digestive problems and why a minority of patients do not respond to the diet. We havent actually got a handle on that at the moment, Gibson said. Its not been that easy to define who [the diet] will work for and who it wont, he added. ANI
Fodmap diet shows promise taming stomachs
According to Emedicine.net, a diet low in FODMAPs can bring some relief to many people who have irritable bowel syndrome reducing symptoms. The diet is not considered a cure but it can ease the pain, gas, bloating and other IBS symptoms. If you’ve been seen by a doctor and have been found not to have other conditions such as celiac disease, ovarian cancer and inflammatory bowel disease, you might want to consider a low FODMAP diet. ___________________________________________________ Not All Organic Products are Created Healthy ___________________________________________________ These carbohydrates ferment in the digestive process because they’re not broken down sufficiently or absorbed in the small intestine. They then remain in an undigested state as they move through the bowel. Colonic bacteria ferment. The unhappy result is bacterial overgrowth, bloating and gas. Women going through menopause may be prone to increased bloating and gas, according to Dr. Christiane Northrup. Many women will find themselves unable to tolerate many foods they’d been able to eat without problems all their lives. For some, a low FODMAP diet might be an answer.
New ‘FODMAP’ diet finds relief for those with sensitive stomachs
“We expect to launch an additional 20 products and formulations this year and have more than 30 clinical studies,” Abbott said Oct. 17, when it reported third-quarter earnings. Shepherd said she’s sold almost 200,000 copies of her eight cookbooks, which include “Irresistibles for the Irritable,” that help people choose bowel-friendlier foods. The recipes avoid sugars that aren’t well-absorbed in some people’s bowels, found in products ranging from onions to yogurts. These foods can cause bloating, excess gas, abdominal discomfort and diarrhea in some people hallmarks of irritable bowel syndrome experienced by at least 10 percent to 15 percent of adults, according to the International Foundation for Functional Gastrointestinal Disorders, a research and education group in Milwaukee, Wis. “I pieced together what was an experimental diet,” said Shepherd, who began teaching the regimen in her private dietetics practice in early 1997. “I wasn’t randomly picking these foods. They all had something in common: They were all potentially not absorbed in the small intestine.” Peter Gibson, gastroenterology professor at Melbourne’s Monash University, helped coin the term Fodmap to describe the molecules people with irritable bowel syndrome have difficulty stomaching: fermentable oligosaccharides, disaccharides, monosaccharides and polyols found in dozens of everyday things from apples and wheat to milk, high-fructose corn syrup and sugarless chewing gum. Shepherd, who has celiac disease, tested her diet on 25 people, preparing all their meals herself for 22 weeks in a study that formed part of a Ph.D. thesis at Monash. She found the diet quelled symptoms in at least 70 percent of participants, compared with 12 percent given a placebo meal resembling typical Australian fare. “I honestly nearly fell off my chair because it looked just too good to be true,” said Shepherd, who now employs 13 dietitians in a practice that sees about 4,000 people a year. “I still pinch myself at how successful it is and how big it’s become. It’s literally gone global.” The research drew attention to the role of diet in medicine and gastroenterological diseases especially, said Josh Butt, a gastroenterology fellow at Monash.