Diet and Recipes

Foods to Avoid:
  • Fruits:
    • Apple 
    • Dried Fruits
    • Guava
    • Honeydew Melon 
    • Mandarin
    • Mango
    • Nashi fruit 
    • Orange
    • Papaya/Pawpaw
    • Peach (clingstone)
    • Pear 
    • Pineapple
    • Quince 
    • Star Fruit (carambola)
    • Watermelon

  • Major sweetening ingredient:
    • Corn syrup solids
    • Fructose
    • Fruit juice concentrate
    • High-fructose corn syrup
  • Other:
    • Fortified wines: sherry, port, etc
    • Honey














University of Virginia - Digestive Health Center

Journal of the AMERICAN DIETETIC ASSOCIATION

Practical Gastroenterology
  • Jacqueline S. Barrett and Peter R. Gibson
    • Low FODMAP Diet (PDF)
      • Symptoms of pain, bloating, wind, constipation and/or diarrhea are commonly present in various gastrointestinal disorders and are often attributed to a functional gut disturbance. Dealing with such symptoms is currently unsatisfactory and is minimally featured in conventional medical literature. Fructose is receiving increasing attention as a factor in the diet that, when malabsorbed, may induce these symptoms. However, fructose is only one of many poorly absorbed, short-chain carbohydrates (Fermentable Oligo-, Di- and Mono-saccharides And Polyols or FODMAPs) in the diet. Others include fructans, lactose (in hypolactasic individuals), polyols and galactans. FODMAPs are theoretically attractive targets for dietary change due to their high osmotic activity and rapid fermentability, leading to luminal distension and the potential for subsequent symptom induction in those with less adaptable bowels and/or visceral hypersensitivity. A global approach to the reduction of dietary FODMAPs is proposed and current evidence supports its efficacy in relieving symptoms in the majority of patients with functional gut disorders.