START OF TEXT: FODMAP

FODMAP is a term composed of the initial letters of the words fermentable oligosaccharides, disaccharides, monosaccharides, and polyols. These are forms of carbohydrates that are difficult to break down and absorb in the small intestine. They pass into the large intestine and undergo fermentation by intestinal microorganisms, with the resulting product being a larger amount of intestinal gases - carbon dioxide, hydrogen, and methane.

In general, foods containing FODMAP are beneficial for healthy individuals because they support the activity of the intestinal microbiota. However, for individuals suffering from irritable bowel syndrome (IBS), consuming these foods causes considerable issues, leading to the definition of a low FODMAP diet. This diet is not therapeutic; its aim is to identify specific triggers of intestinal problems and, based on this analysis, adjust the diet to alleviate symptoms.

To make this effort successful, it is essential to have an overview of foods that contain FODMAP carbohydrates:

1. Oligosaccharides.
The first type is fructooligosaccharides (FOS, fructans), which are most abundant in wheat, rye, onions, garlic.

The second type is galactooligosaccharides (GOS), found in legumes and milk.

2. Disaccharides.
The only disaccharide classified as FODMAP is lactose, sourced from animal dairy products.

3. Monosaccharides.
It is stated that 30 to 40% of healthy people and individuals affected by irritable bowel syndrome are intolerant to fructose, or rather to an excess of fructose compared to glucose. When the amount of fructose in the diet is too high, its absorption is impaired, and the volume of fluids in the small intestine increases. Consequently, foods commonly eliminated from the diet include honey, fruits including pressed juices, syrups (agave, glucose-fructose, fructose-glucose), pure fructose (commonly used as a sweetener in drinks).

4. Polyols.
They are not completely absorbed in the small intestine and can therefore cause digestive issues. They naturally occur in certain types of fruits (blackberries, avocados, apricots) and vegetables (sweet potatoes, cauliflower), and are sometimes used as sweeteners (mannitol, sorbitol, maltitol, isomalt, xylitol).

The FODMAP diet is most commonly used for individuals affected by irritable bowel syndrome, and it has shown some success in chronic inflammatory bowel diseases (ulcerative colitis, Crohn's disease), non-celiac gluten sensitivity, or small intestinal bacterial overgrowth syndrome. It is always necessary to approach this diet carefully because improper use can cause more harm than good. The diet is applied systematically, commonly divided into three phases:

1. In the first phase, all forms of FODMAP are eliminated from the diet, recommended for 3-8 weeks.

2. In the second phase, FODMAP sources are reintroduced into the diet, preferably one group per week.
3. The third phase focuses on restoring dietary diversity.

With respect to new research in the area of intestinal microbiota, ways are being sought to support the effect of the low FODMAP diet through the use of selected probiotics. It has been shown that certain species of Lactobacilli and Bifidobacteria exhibit beneficial effects.