Nutrition Insight

FODMAPS In Food Services

Monday, January 26, 2015

What in the world are FODMAPS and why should you care?

One of the latest diets on the scene is one low in a group of carbohydrates known as FODMAPS - 

an acronym referring to Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. These are complex names for a collection of molecules found in food that can be poorly absorbed by some people.

And, with a new range of low FODMAP foods launched to the retail market, and the establishment of a FODMAP Friendly certification program, now might be the time to learn more about how you can cater for FODMAP sensitive customers.

FODMAPS In Food Services


Developed in Australia, a diet low in FODMAPS is scientifically proven and used internationally as the most effective way of managing Irritable Bowel Syndrome (IBS) and its symptoms such as bloating, tummy pain, wind and changes in bowel habits (diarrhoea and/or constipation)(1).

It’s been estimated that 35% of Australians have intolerances to one of more FODMAPS foods(2). Because there appears to be little connection between the various foods high in FODMAPS it can be difficult to cater for FODMAP diets in food services. Commonly avoided foods are listed below, however the best advice when catering for customers needing a low FODMAPS diet is to discuss your menu with them to work out the best way to address their needs.



  • FRUITS: apples, pears, watermelon, mango, apricots, plums, prunes
  • VEGETABLES: asparagus, onions, leeks, garlic, avocado, beetroot, mushrooms, cabbage, legumes such as lentils, chickpeas, baked beans, cashews, pistachios
  • GRAINS: wheat, rye and products derived from these
  • DAIRY: milk – fresh, dried, evaporated, ice cream, custard, yoghurt
  • SUGARS: honey, high fructose corn syrup, sugar
  • For more information on low FODMAP foods and alternatives, visit Monash University



  1. Halmos, EP, Power VA , Shepherd SJ, et al. Gastroenterology 2014;146(1)67-75
  2. Barrett JS, Irving PM, Gearry R, Shepherd SJ, Gibson PR. Aliment. Pharmacol. Therapeutics 2009;30(2):165-74