FODMAP Glossary

A chronic gastrointestinal disorder characterized by abdominal pain, bloating, gas, and altered bowel habits (diarrhoea, constipation, or both).

An acronym for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols – types of carbohydrates that are poorly absorbed in the small intestine and can cause IBS symptoms.

Short-chain carbohydrates (such as fructans and galacto-oligosaccharides/GOS) found in foods like wheat, onions, and legumes; poorly absorbed and fermentable.

Two-sugar molecules, such as lactose found in dairy products. Poor lactose absorption can trigger IBS symptoms in sensitive individuals.

Single sugar units, particularly fructose (found in fruits, honey, and high-fructose corn syrup), which can be problematic in excess for some people with IBS.

Sugar alcohols like sorbitol, mannitol, xylitol, and maltitol found in fruits, vegetables, and artificial sweeteners. Poorly absorbed in the gut and can trigger IBS symptoms.

A disaccharide sugar found in milk and dairy products. People with lactose intolerance have difficulty digesting it, leading to gas, bloating, and diarrhoea.

A naturally occurring monosaccharide in fruits and sweeteners. Excess fructose, especially when not balanced with glucose, can cause digestive distress.

A type of oligosaccharide found in foods like garlic, onion, wheat, and rye. Not absorbed in the small intestine and rapidly fermented by gut bacteria.

A type of oligosaccharide found in legumes (e.g., lentils, chickpeas). Known to cause gas and bloating in sensitive individuals.

A polyol (sugar alcohol) naturally found in some fruits and used as an artificial sweetener. Poorly absorbed and may lead to diarrhoea and bloating.

A sugar alcohol found in mushrooms, cauliflower, and some sweeteners. Often triggers bloating and loose stools in those with IBS.