FODMAPS

What are fodmap so anyway?

They are short chain carbohydrates.

Originally coined by researchers at Monash university,Australia.

These are natural components of many foods

Fodmap a are poorly absorbed.

The reason of poor absorption is related to reduced or absent digestive enzymes( hydrolases),

or to slow transport across intestinal mucosa.

Excess fodmaps in the distal small intestine and proximal colon exerts osmotic pressure,drawing more water in the lumen.

Fodmaps are rapidly fermented by colonic bacteria,producing gas,bowel dissension,altered motility.

Fructans are fructose polymers that are not absorbed in human intestines.

Most dietary fructans are consumed from wheat and onion.even if these do not have high amount of fructans,as people consume in higher amounts,it is a problem.

Galacto-oligosaccharides are available for colonic fermentation after eating due to lack of human alpha galactosidase.

Lactose is poorly absorbed in patients with lactase deficiency.It is mostly in dairy products,but also is 

added to breads,cakes.

Fructose is most abundant in Fodmaps.

It is present as a free sugar or generated from digestive breakdown of sucrose.

In the intestines this fructose is absorbed via a direct low capacity glucose transporter(GLUT) 5

and through GLUT -2 which is much efficient but needs the coexistence of glucose.

Because of this ,fructose is more likely to be malabsobed when present in excess of glucose

As in people with sucrose deficiency.

Main sources of fructose are fruits and fruit products,honey,foods with added high fructose sweeteners.

Polyols are sorbitol and mannitol are absorbed slowly by passive diffusion as they have no active transport system.They are in fruits and vegetables.

Sugar free chewing gum is high source of sorbitol.

www.med.monash.edu/cels/gastro/fodmap.

www.ibsfree.net/what-is-fodmap- diet.