FODMAPFermentable oligo, di- and monosaccharides and polyols. A group of
(1) short-chain carbohydrates (e.g., fructose, lactose, fructo- and galactooligosaccarhides), fructans and galactans, and
(2) polyols (e.g., sorbitol, mannitol, xylitol, and maltitol).
FODMAPs are poorly absorbed in the intestine, are osmotically active because of their small size, and readily fermented by bacteria, all of which links them to abdominal symptoms in the form of bloating and diarrhoea. A low FODMAP diet is recommended for patients with irritable bowel syndrome.