FODMAP Definition
FODMAP stands for Fermentable Oligo-, Di-, and Mono-saccharides And Polyols, which represents a heterogeneous group of highly fermentable but poorly absorbed short-chain carbohydrates 1, 2.
Components of FODMAP
The acronym breaks down into five main subgroups of fermentable short-chain carbohydrates 2:
Oligosaccharides
- Fructans: Found in wheat products (bread, pasta, noodles, breakfast cereals), onions, and garlic 2
- Galacto-oligosaccharides (GOS): Present in beans, legumes, peas, turnips, and parsnips 2
Disaccharides
- Lactose: Found in high-lactose dairy products, milk, and dairy items containing this disaccharide sugar 2
Monosaccharides
- Excess fructose: Present in fruits high in fructose, soft drinks sweetened with corn syrup, and foods where fructose exceeds glucose 2
Polyols
- Sugar alcohols: Including sorbitol, mannitol, xylitol, isomalt, maltitol, and lactitol, found in sugar-free gum, diet products, and certain fruits and vegetables 2
Key Physiological Characteristics
FODMAPs share common properties that distinguish them from other carbohydrates 2:
- Low digestibility in the upper gastrointestinal tract 2
- Rapid bacterial fermentation in the proximal colon 2
- Small molecular size with high osmotic activity 2
- Water mobilization capacity in the intestine 2
These properties lead to increased intestinal luminal gas, water, and metabolic by-products (such as short-chain fatty acids), resulting in luminal distension that triggers gastrointestinal symptoms including gas, diarrhea, abdominal bloating, and pain, particularly in individuals with irritable bowel syndrome and functional gastrointestinal disorders 1, 2.