FODMAPs Flashcards
If all else fails, _ can help improve IBS symptoms
Low-FODMAP diet
FODMAPs are a group of carbs that
Small intestine can’t digest
When we eat FODMAPs, they pass to large intestine where they are
Fermented by gut bacteria
FODMAP foods (aap)
Apples
Avocados
Pears
FODMAP foods (mcs)
Mangoes
Cauliflower
Soybean
FODMAP foods (rbp)
Rye
Beans
Pulses
_ covers foods that can be fermented and used as food for gut bacteria
Fermentable
Oligosaccharides are a type of carb that usually contains _ simple sugar molecules (range)
3-10
Type of oligosaccharide (F)
Fructan
Fructans found in onion and garlic and also (3)
Wheat
Rye
Barley
Another oligosaccharide
Galacto-oligosaccharide
Galacto-oligosaccharides (GOS) found in (2)
Beans
Lentils
Polyols are also known as
Sugar alcohols
Polyols are (2)
Sorbitol
Mannitol
Polyols found in (3)
Sugar-free sweets
Mint
Gum
Polyols found in certain (2)
Fruits
Veggies
Cause of FODMAP symptoms hypothesis 1
Small bowel hypothesis
Small bowel hypothesis states that FODMAPs are
Osmotically active molecules
Osmotically active molecules trigger _ through a selectively permeable membrane
Diffusion of water from high to low concentration
Diffusion of water from high to low concentration causes
Increase in water in small intestine
I crease of water in small intestine symptoms (3)
Distensión
Bloating
Discomfort
Second FODMAP symptom cause hypothesis
Large bowel hypothesis
Large bowel hypothesis suggests that FODMAPs increase _ as well as _
Colonic bacterial fermentation
Gas production
Large bowel hypothesis also suggests that _ May play a role
Psychological factors and an altered gut-brain axis caused by stress
LFD acronym
Low FODMAP diet
Low FODMAP diet proven to improve gut symptoms of patients with IBS _ percent of the time (range)
70-80
Three steps to LFD are
- Elimination
- Reintroduction
- Personalization
Elimination is where
Patients restrict FODMAPs for 4-6 weeks
Reintroduction includes systematically _ one at a time
Reintroducing FODMAPs
(Reintroduction) when reintroducing FODMAPs increase _ to allow patients to identify threshold
Quantities
Personalization is
Personalizing FODMAP foods that their body can tolerate
Long term LFD can reduce
Gut microbiome diversity
FODMAPs May trigger _ causing gut discomfort
Excess water in small intestine
FODMAPs May ferment in _ causing gut discomfort
Large intestine
Also high FODMAP foods (Wc)
Watermelon
Cherry
Wheat products high in FODMAPs (pp)
Pasta
Pastries
If FODMAP reaction takes place in small intestine
Water is absorbed via osmosis
Water absorbed via osmosis leads to (2)
Distensión
Bloating
(FODMAPs) bacteria in large intestine reacts with food eaten to cause
Fermentation
(FODMAPs large intestine) muscle walls expand with buildup of gas as the result of
Fermentation
(FODMAPs large intestine) large intestine sends signals via the expanded muscle to
The nervous system
