Info for Professionals

Who is the low FODMAP diet and FODMAP Friendly logo for?

Your patients should be informed to not assume they need the low FODMAP diet for IBS without speaking to their GP and being investigated for coeliac disease or other conditions.  If there is no other condition then the low FODMAP diet may be the most appropriate dietary management.  Refer to the research papers supporting the efficacy of the low FODMAP diet below.

 

The low FODMAP diet has been scientifically proven to be effective in:

  • People with irritable bowel syndrome
  • Patients with inflammatory bowel disease who have ongoing GI symptoms despite IBD being in remission (quiescent disease)
  • GI symptomatic patients with IBD (where disease is in remission)
  • Patients with coeliac disease who have ongoing GI symptoms despite following a strict gluten free diet
  • Ileostomates with high output
  • People with non-coeliac gluten intolerance.

How do FODMAP Friendly certified foods fit in the patient’s low FODMAP dietary management?

FODMAP Friendly certified food products are suitable for people on both stages of the low FODMAP diet, as explained below.

All foods with the FODMAP Friendly logo are suitable to consume during the first phase of the low FODMAP diet. The first phase of the low FODMAP diet involves the strict restriction of all foods high in FODMAPs.  As FODMAP Friendly certified foods are low in all FODMAPs, they are suitable to consume in this strict first phase.

The strict phase (phase one) should only be implemented for 6-8 weeks in order to establish the role of FODMAPs in triggering symptoms.  We do not advocate people to remain on the strict phase of the low FODMAP diet forever.  It is anticipated that the patient’s symptoms will improve in this time.

After the 6-8 week initial phase of the low FODMAP diet, health professionals are encouraged to work with their patient to liberalise their diet and establish their own threshold levels by determining the type and amount of FODMAPs that trigger symptoms.  Once the patient understands their own FODMAP triggers, they can then follow their liberalised diet for the longer term.  The liberalised diet is individualised – each person can have a  different FODMAP tolerance. Liberalising the diet can assist in optimising nutritional adequacy as it will prevent unnecessary over-restriction of the diet. FODMAPs are good for bowel health (production of short chain fatty acids) so restricting FODMAPs beyond that which is needed for symptom control is not recommended.  Foods with the low FODMAP logo can be consumed during the second phase of the low FODMAP diet, in conjunction with any foods that contain FODMAPs that have been established to be tolerated by the patient after liberalising their diet.  Patients can “FODMAP – up” their diet as tolerated.  Recipes on this website using foods containing the FODMAP Friendly logo give examples of how this can be achieved. 

Where can I learn more?                                           

Dr Sue Shepherd’s book:

  • Food Intolerance Management Plan (Aust and NZ) – available from http://shepherdworks.com.au/shop
  • The Complete Low FODMAP Diet (US edition of above book) – available from amazon.com