FODMAPs Flashcards

1
Q

If all else fails, _ can help improve IBS symptoms

A

Low-FODMAP diet

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2
Q

FODMAPs are a group of carbs that

A

Small intestine can’t digest

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3
Q

When we eat FODMAPs, they pass to large intestine where they are

A

Fermented by gut bacteria

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4
Q

FODMAP foods (aap)

A

Apples

Avocados

Pears

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5
Q

FODMAP foods (mcs)

A

Mangoes

Cauliflower

Soybean

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6
Q

FODMAP foods (rbp)

A

Rye

Beans

Pulses

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7
Q

_ covers foods that can be fermented and used as food for gut bacteria

A

Fermentable

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8
Q

Oligosaccharides are a type of carb that usually contains _ simple sugar molecules (range)

A

3-10

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9
Q

Type of oligosaccharide (F)

A

Fructan

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10
Q

Fructans found in onion and garlic and also (3)

A

Wheat

Rye

Barley

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11
Q

Another oligosaccharide

A

Galacto-oligosaccharide

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12
Q

Galacto-oligosaccharides (GOS) found in (2)

A

Beans

Lentils

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13
Q

Polyols are also known as

A

Sugar alcohols

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14
Q

Polyols are (2)

A

Sorbitol

Mannitol

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15
Q

Polyols found in (3)

A

Sugar-free sweets

Mint

Gum

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16
Q

Polyols found in certain (2)

A

Fruits

Veggies

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17
Q

Cause of FODMAP symptoms hypothesis 1

A

Small bowel hypothesis

18
Q

Small bowel hypothesis states that FODMAPs are

A

Osmotically active molecules

19
Q

Osmotically active molecules trigger _ through a selectively permeable membrane

A

Diffusion of water from high to low concentration

20
Q

Diffusion of water from high to low concentration causes

A

Increase in water in small intestine

21
Q

I crease of water in small intestine symptoms (3)

A

Distensión

Bloating

Discomfort

22
Q

Second FODMAP symptom cause hypothesis

A

Large bowel hypothesis

23
Q

Large bowel hypothesis suggests that FODMAPs increase _ as well as _

A

Colonic bacterial fermentation

Gas production

24
Q

Large bowel hypothesis also suggests that _ May play a role

A

Psychological factors and an altered gut-brain axis caused by stress

25
LFD acronym
Low FODMAP diet
26
Low FODMAP diet proven to improve gut symptoms of patients with IBS _ percent of the time (range)
70-80
27
Three steps to LFD are
1. Elimination 2. Reintroduction 3. Personalization
28
Elimination is where
Patients restrict FODMAPs for 4-6 weeks
29
Reintroduction includes systematically _ one at a time
Reintroducing FODMAPs
30
(Reintroduction) when reintroducing FODMAPs increase _ to allow patients to identify threshold
Quantities
31
Personalization is
Personalizing FODMAP foods that their body can tolerate
32
Long term LFD can reduce
Gut microbiome diversity
33
FODMAPs May trigger _ causing gut discomfort
Excess water in small intestine
34
FODMAPs May ferment in _ causing gut discomfort
Large intestine
35
Also high FODMAP foods (Wc)
Watermelon Cherry
36
Wheat products high in FODMAPs (pp)
Pasta Pastries
37
If FODMAP reaction takes place in small intestine
Water is absorbed via osmosis
38
Water absorbed via osmosis leads to (2)
Distensión Bloating
39
(FODMAPs) bacteria in large intestine reacts with food eaten to cause
Fermentation
40
(FODMAPs large intestine) muscle walls expand with buildup of gas as the result of
Fermentation
41
(FODMAPs large intestine) large intestine sends signals via the expanded muscle to
The nervous system