What are FODMAPs and FODMAP intolerance?

The abbreviation FODMAP stands for a group of short-chain carbohydrates and sugar alcohols that are poorly absorbed in the human small intestine and actively fermented by bacteria in the colon. Understanding this system helps people with sensitive digestion significantly improve their quality of life.

In people with high sensitivity, these carbohydrates cause severe bloating, excessive gas production, cramps, and abdominal pain. Foods rich in FODMAPs form the basis of our usual daily diet: these include onions, garlic, various types of wheat, legumes, as well as certain types of dairy products, fruits, and vegetables.

In modern gastroenterology, a low-FODMAP diet is actively used to relieve symptoms of irritable bowel syndrome and other functional digestive disorders. At the same time, it is important to understand that this is a temporary therapeutic protocol, not a lifelong restriction.

After a period of strict trigger elimination, foods must be gradually reintroduced into the diet to determine individual tolerance.