Group of low-FODMAP products
Research report
17 July 2018

The low-FODMAP diet

We looked at the research behind the eating plan to see if it can really provide relief to irritable bowel syndrome (IBS) sufferers. Plus we conducted a taste-test of specially formulated products.

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stella s.
21 Aug 2018
Stella 2018

I was given the low FODMAP diet by my GP after suffering IBS for years. I went on line to find out more information and came across a dietician with so much information on this, plus recipes. I am following his teachings --- two and half weeks into this I feel better already. What I find difficult to understand is why people would buy ready made products for this, they are really a rip off, someone saw a way to make money out of peoples suffering. They must contain preservatives, and this is one of the things that upset me. There are so many easy recipes online.

Sue D.
21 Jul 2018
Helpful guide

My GP referred me to the FODMAP resources to help work out which foods were causing problems. I've found it to be a very useful guide and over the past two years have eliminated some foods including onions, garlic, kidney beans, chick peas and most dairy foods from my diet and limited others such as apples and stone fruit.
I don't think there's any need to buy special FODMAP foods, although I wish restaurants would recognise that there are a lot of people who can't tolerate onions and garlic.

Margaret B.
17 Jul 2018
On this diet

A dietitian put me on this diet early last year after a year of very unpleasant symptoms. I had tried a similar diet about 10 years ago after a dietitian suggested that some of the fruit I was eating might be a problem. The fructose test was not conclusive, but I continued to limit quantities of certain fruit. Last year onions proved to be the main issue and I no longer have them.

I have been on the low-salicyate diet (researched by the Royal Prince Alfred Hospital in Sydney) for 20 years after being put on that by another dietitian. Before that I was told to reduce lactose intake in 1990 and wheat intake in 1994. Balancing these diets is quite difficult but it keeps me well if I do so. I certainly react if I accidentally eat too much of certain foods.

These diets are not well-known and many eating places can not cater for them. Onions are added to almost every dish now. My safe meal is a roast provided the protein is cut from the animal and does not come sliced in gravy.