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Low-FODMAP Diet

FODMAPs are fermentable carbs that can trigger symptoms in IBS for some people. The protocol typically moves through elimination, reintroduction to learn personal triggers, then personalization—ideally with a dietitian trained in the method.

Recent guideline & evidence context: GI societies continue to position low-FODMAP as evidence-supported for IBS in supervised care, with emphasis on shortest effective restriction and structured reintroduction to protect microbiome diversity and nutrition.
📊 Macros targetNot macro-focused; emphasizes specific carbohydrate groups during phases.

Content last reviewed for general education:

Who it may suit

  • People with IBS diagnoses exploring diet triggers alongside medical care.
  • Those who can access structured reintroduction support.

Use extra caution / often not ideal

  • Anyone suspecting celiac disease—test before going gluten-free long-term.
  • History of eating disorders without team clearance.
Clinical note: Red flags (weight loss, bleeding, fever) need medical evaluation—not just diet changes.

Foods to Eat

  • Low-FODMAP vegetables and fruits (phase-dependent)
  • Lactose-free dairy strategies if needed
  • Proteins that you tolerate
  • Gluten-free is not automatic—FODMAP ≠ gluten-free unless celiac

Foods to Avoid

  • High-FODMAP foods during elimination (onion/garlic/wheat/excess lactose etc.—personalized lists)
  • Staying stuck in elimination long-term without reintroduction

💡 Pro Tips for Success

  • Work with a Monash-trained dietitian when possible.
  • Keep a symptom and food diary during reintroduction.
  • Reintroduce systematically—one group at a time.

🍽️ 1-Day Sample Menu

Breakfast

Rice cereal with lactose-free yogurt and strawberries (if tolerated in your phase).

Lunch

Grilled chicken, salad with low-FODMAP veg, olive oil.

Dinner

Baked salmon, potatoes, green beans.