FODMAPryhmien

FODMAPryhmien is a term used in nutrition science to denote the four categories of fermentable short-chain carbohydrates identified within the FODMAP framework. FODMAP stands for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols. The concept emerged from research into functional gut disorders and is commonly used to guide dietary strategies for irritable bowel syndrome and related conditions. The classification helps clinicians identify carbohydrate sources that may contribute to symptoms through osmotic effects and gut fermentation.

Application of the FODMAP groups often involves a staged approach. Individuals may follow a restricted low-FODMAP diet for several weeks, then gradually reintroduce foods by FODMAP type to determine personal tolerance. This process should be supervised by healthcare professionals to avoid nutritional deficiencies and to customize the plan. Evidence indicates symptom improvement for a subset of IBS patients, though questions remain about long-term adherence and overall nutrition.

Group descriptions include: oligosaccharides (fructans and galacto-oligosaccharides) found in wheat, onions, garlic, and many legumes; disaccharides (lactose) in milk and dairy products; monosaccharides (excess fructose relative to glucose) in certain fruits and sweeteners such as high-fructose corn syrup; and polyols (sugar alcohols) such as sorbitol and mannitol in some fruits and sugar-free products. Individual tolerance varies, and complete elimination is not necessary for everyone.

Research and guidelines note that the FODMAP concept is supported by multiple studies showing symptom relief in many IBS patients, but it is not a universal diet. Ongoing work includes effects on gut microbiota, long-term sustainability, and adaptation to diverse dietary traditions. See also low-FODMAP diet and irritable bowel syndrome.