Are Curry Leaves Low FODMAP?
Yes, curry leaves are low FODMAP and can be safely consumed by individuals with IBS following a low FODMAP diet during all phases of the dietary intervention.
FODMAP Classification of Curry Leaves
Curry leaves (Murraya koenigii) are classified as low FODMAP herbs and can be used freely without restriction during the elimination phase of the low FODMAP diet. 1 Similar to other fresh herbs and spices commonly used in cooking, curry leaves do not contain significant amounts of fermentable oligosaccharides, disaccharides, monosaccharides, or polyols that would increase small intestinal water volume and colonic gas production. 2
Practical Application in IBS Management
During the restriction phase (4-6 weeks): Curry leaves can be incorporated into meals without concern for triggering FODMAP-related symptoms, providing flavor enhancement without dietary restriction. 1, 3
Throughout reintroduction and personalization phases: Curry leaves remain a safe ingredient that does not need to be challenged or reintroduced, as they pose no FODMAP-related risk. 1
Culinary advantage: Unlike high FODMAP aromatics such as garlic and onions that must be eliminated during the restriction phase, curry leaves offer a flavorful alternative for seasoning dishes. 1
Context Within Low FODMAP Diet Implementation
The low FODMAP diet should be implemented as second-line therapy after first-line traditional dietary advice has failed, and must be supervised by a registered dietitian with gastrointestinal expertise. 2 The diet demonstrates approximately 70% response rates and is ranked superior to all other dietary interventions for reducing abdominal pain severity and bloating in IBS. 1, 3
Important caveat: While curry leaves themselves are low FODMAP, be mindful that traditional curry dishes may contain high FODMAP ingredients such as onions, garlic, legumes, or dairy products that would need modification during the restriction phase. 1