Scribd Logo
Upload

Welcome to Scribd!

  • 402 views

    DH Low FODMAP Diet Handout

    Uploaded by

    lilli-pilli
    The document discusses the low FODMAP diet, which aims to reduce consumption of certain short-chain carbohydrates (FODMAPs) that are poorly absorbed and can cause gastrointestinal distress. It identifies the main types of FODMAPs as fructose, lactose, fructans, galactans, and polyols. The diet limits foods high in these FODMAPs and provides lists of allowed and restricted food groups. Following the diet for 6 weeks can help identify trigger foods and reduce symptoms for those with irritable bowel syndrome or other digestive disorders.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    DH Low FODMAP Diet Handout

    Uploaded by

    lilli-pilli
    402 views3 pages
    The document discusses the low FODMAP diet, which aims to reduce consumption of certain short-chain carbohydrates (FODMAPs) that are poorly absorbed and can cause gastrointestinal distress. It identifies the main types of FODMAPs as fructose, lactose, fructans, galactans, and polyols. The diet limits foods high in these FODMAPs and provides lists of allowed and restricted food groups. Following the diet for 6 weeks can help identify trigger foods and reduce symptoms for those with irritable bowel syndrome or other digestive disorders.

    Original Description:

    Stanford Diet

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document discusses the low FODMAP diet, which aims to reduce consumption of certain short-chain carbohydrates (FODMAPs) that are poorly absorbed and can cause gastrointestinal distress. It identifies the main types of FODMAPs as fructose, lactose, fructans, galactans, and polyols. The diet limits foods high in these FODMAPs and provides lists of allowed and restricted food groups. Following the diet for 6 weeks can help identify trigger foods and reduce symptoms for those with irritable bowel syndrome or other digestive disorders.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    402 views3 pages

    DH Low FODMAP Diet Handout

    Uploaded by

    lilli-pilli
    The document discusses the low FODMAP diet, which aims to reduce consumption of certain short-chain carbohydrates (FODMAPs) that are poorly absorbed and can cause gastrointestinal distress. It identifies the main types of FODMAPs as fructose, lactose, fructans, galactans, and polyols. The diet limits foods high in these FODMAPs and provides lists of allowed and restricted food groups. Following the diet for 6 weeks can help identify trigger foods and reduce symptoms for those with irritable bowel syndrome or other digestive disorders.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    1

    Digestive Health Center


    Nutrition Services




    The Low FODMAP Diet
    (FODMAP=Fermentable Oligo-Di-Monosaccharides and Polyols)

    FODMAPs are carbohydrates (sugars) that are found in foods. Not all carbohydrates
    are considered FODMAPs.

    The FODMAPs in the diet are:
    Fructose (fruits, honey, high fructose corn syrup (HFCS), etc)
    Lactose (dairy)
    Fructans (wheat, onion, garlic, etc)(fructans are also known as inulin)
    Galactans (beans, lentils, legumes such as soy, etc)
    Polyols (sweeteners containing sorbitol, mannitol, xylitol, maltitol, stone fruits
    such as avocado, apricots, cherries, nectarines, peaches, plums, etc)

    FODMAPs are osmotic (means they pull water into the intestinal tract), may not be
    digested or absorbed well and could be fermented upon by bacteria in the intestinal
    tract when eaten in excess.

    Symptoms of gas, bloating, cramping and/or diarrhea may occur in those who could be
    sensitive to the effects of FODMAPs. A low FODMAP diet may help reduce symptoms,
    which will limit foods high in fructose, lactose, fructans, galactans and polyols.

    The low FODMAP diet is often used in those with irritable bowel syndrome (IBS). The
    diet also has potential use in those with similar symptoms arising from other digestive
    disorders such as inflammatory bowel disease.

    This diet will also limit fiber as some high fiber foods have also high amounts of
    FODMAPs. (Fiber is a component of complex carbohydrates that the body cannot
    digest, found in plant based foods such as beans, fruits, vegetables, whole grains, etc)






    2

    Low FODMAP Food Choices
    Food Group Foods to Eat Foods to Limit
    Meats,
    Poultry Fish,
    Eggs
    beef, chicken, canned tuna, eggs,
    egg whites, fish, lamb, pork, shellfish,
    turkey, cold cuts
    foods made with high FODMAP fruit
    sauces or with HFCS
    Dairy lactose free dairy, small amounts of:
    cream cheese, half and half, hard
    cheeses (cheddar, colby, parmesan,
    swiss), mozzarella, sherbet
    buttermilk, chocolate, cottage
    cheese, ice cream, creamy/cheesy
    sauces, milk (from cow, sheep or
    goat), sweetened condensed milk,
    evaporated milk, soft cheeses (brie,
    ricotta), sour cream, whipped
    cream, yogurt
    Meat, Non-
    Dairy
    Alternatives
    almond milk, rice milk, rice milk ice
    cream, nuts, nut butters, seeds
    coconut milk, coconut cream,
    beans, black eyed peas, hummus,
    lentils, pistachios, soy products
    Grains

    wheat free grains/wheat free flours
    (gluten free grains are wheat free):
    bagels, breads, hot/cold cereals (corn
    flakes, cheerios, cream of rice, grits,
    oats, etc), crackers, noodles, pastas,
    quinoa, pancakes, pretzels, rice,
    tapioca, tortillas, waffles
    chicory root, inulin, grains with
    HFCS or made from wheat (terms
    for wheat: einkorn, emmer, kamut,
    spelt), wheat flours (terms for wheat
    flour: bromated, durum, enriched,
    farina, graham, semolina, white
    flours), flour tortillas, rye
    Fruits

    bananas, berries, cantaloupe,
    grapes, grapefruit, honeydew, kiwi,
    kumquat, lemon, lime, mandarin,
    orange, passion fruit, pineapple,
    rhubarb, tangerine
    avocado, apples, applesauce,
    apricots, dates, canned fruit,
    cherries, dried fruits, figs, guava,
    lychee, mango, nectarines, pears,
    papaya, peaches, plums, prunes,
    persimmon, watermelon
    Vegetables




    bamboo shoots, bell peppers, bok
    choy, cucumbers, carrots, celery,
    corn, eggplant, lettuce, leafy greens
    pumpkin, potatoes, squash, yams,
    (butternut, winter), tomatoes, zucchini
    artichokes, asparagus, beets, leeks,
    broccoli, brussel sprouts, cabbage,
    cauliflower, fennel, green beans,
    mushrooms, okra, snow peas,
    summer squash
    Desserts any made with allowed foods any with HFCS or made with foods
    to limit
    Beverages low FODMAP fruit/vegetable juices
    (limit to cup at a time), coffee, tea
    any with HFCS high FODMAP
    fruit/vegetable juices, fortified wines
    (sherry, port)
    Seasonings,
    Condiments
    most spices and herbs, homemade
    broth, butter, chives, flaxseed, garlic
    flavored oil, garlic powder, olives,
    margarine, mayonnaise, onion
    powder, olive oil, pepper, salt, sugar,
    maple syrup without HFCS, mustard,
    low FODMAP salad dressings, soy
    sauce, marinara sauce (small
    amounts), vinegar, balsamic vinegar
    HFCS, agave, chutneys, coconut,
    garlic, honey, jams, jellies,
    molasses, onions, pickle, relish,
    high FODMAP fruit/vegetable
    sauces, salad dressings made with
    high FODMAPs, artificial
    sweeteners: sorbitol, mannitol,
    isomalt, xylitol (cough drops, gums,
    mints)
    3


    Tips for a low FODMAP diet:
    Follow the diet for 6 weeks. After this, add high FODMAP foods one at a time
    back into the diet in small amounts to identify foods that could be "triggers" to
    your symptoms. Limit foods that trigger your symptoms.

    Read food labels. Avoid foods made with high FODMAPs such as high
    FODMAP fruits, HFCS, honey, inulin, wheat, soy, etc. However, a food could be
    an overall low FODMAP food if a high FODMAP food listed as the last ingredient.

    Buy gluten free grains as they are wheat free. However, you do not need to
    follow a 100% gluten free diet as the focus is on FODMAPs, not gluten. Look for
    gluten free grains made with low FODMAPs, such as potato, quinoa, rice or corn.
    Avoid gluten free grains made with high FODMAPs.

    Limit serving sizes for low FODMAP fruits/vegetables and high fiber/low
    FODMAP foods such as quinoa to a cup per meal ( cup=size of a tennis ball)
    if you have symptoms after eating these foods. The symptoms could be related
    to eating large amounts of low FODMAPs or fiber all at once.

    Low FODMAP Meals and Snack Ideas
    1. gluten free waffle with walnuts, blueberries, maple syrup without HFCS
    2. eggs scrambled with spinach, bell peppers and cheddar cheese
    3. oatmeal topped with sliced banana, almonds and brown sugar
    4. fruit smoothie blended with lactose free vanilla yogurt and strawberries
    5. rice pasta with chicken, tomatoes, spinach topped with pesto sauce
    6. chicken salad mixed with chicken, lettuce, bell peppers, cucumbers, tomatoes,
    balsamic vinegar salad dressing
    7. turkey wrap with gluten free tortilla, sliced turkey, lettuce, tomato, slice of cheddar
    cheese slice, mayonnaise, mustard
    8. ham and swiss cheese sandwich on gluten free bread, with mayonnaise, mustard
    9. quesadilla with corn or gluten free tortilla and cheddar cheese
    10. beef and vegetable stew (made with homemade broth, beef, allowed vegetables)






    Resources:
    "Evidence Based Dietary Management of Functional Gastrointestinal Symptoms: The FODMAP
    Approach" J ournal of Gastroenterology and Hepatology February 2010

    "Clinical Ramifications of Malabsorption of Fructose and Other Short Chain Carbohydrates" Nutrition
    Issues in Gastroenterology (in J ournal of Practical Gastroenterology) August 2007



    Not for reproduction or publication without permission
    Direct inquiries to Digestive Health Center at Stanford Hospital and Clinics NS 8/2012

    You might also like