I have noticed that on FODMAPPED products, it states “FODMAP Friendly” and “Low FODMAP”. What do these terms mean?
A: The Low FODMAP diet is recognised internationally as the best dietary treatment for the management of symptoms of irritable bowel syndrome (IBS), including abdominal bloating, excess wind, nausea, abdominal pain, diarrhoea and constipation (or a combination of both).
FODMAPs are a family of sugars that can be poorly absorbed in the small intestine of the digestive tract. When they are not properly absorbed in the small intestine, they continue their journey along the digestive tract and arrive at the large intestine. There, two significant events happen: 1) they draw water into the large intestine from the rest of the body, and 2) they are a food source for the bacteria that live normally in the large bowel (ie the bacteria in the large bowel break down FODMAPs). These two events can trigger many of the symptoms listed above.
FODMAP is an acronym, described below:
Fermentable – referring to the bacterial break down (fermentation) of the FODMAP sugars
Oligo-saccharides – oligo means few and saccharide means sugar. These are chains of sugars and include fructans and galacto-oligosaccharides (GOS).
Disaccharide – a double sugar, in particular, lactose
Monosaccharide – a single sugar, in particular, fructose. However, fructose is only potentially malabsorbed if it is present in foods in amounts greater than glucose.
Polyols – sugar alcohols, including sorbitol, mannitol, xylitol, and maltitol.
The term “FODMAP Friendly” and associated certification logo means that FODMAPPED foods have been laboratory-tested for the presence of FODMAPs. Any food product with the FODMAP Friendly logo must have been tested to have appropriate levels of all the different types of FODMAPs – levels that have been scientifically proven to control IBS symptoms. For more information about the FODMAP Friendly certification logo, please go to www.fodmap.com.
The FODMAPPED range of food products are made from ingredients that are low in FODMAPs. We love to highlight that you can still enjoy great tastes, even if you have this special dietary need. And you need not enjoy these foods alone – they taste so great, the whole family can enjoy them! FODMAPPED is the name you can trust for delicious and nutritious low FODMAP foods.
I have noticed that FODMAPPED products are gluten free. Why is this so important?
A: A gluten free diet is required by people with coeliac disease – it is the only treatment for this lifelong condition. Coeliac disease is incredibly common, affecting 1 in 60 females and 1 in 80 males. Information about a gluten free diet can be found at www.coeliac.org.au.
What are the features of the FODMAPPED brand that make the products different from anything else on the market?
A. The FODMAPPED brand is new and innovative, catering to the growing population of people following the Low FODMAP diet. It is the first brand to provide a complete solution to low FODMAP cooking and convenience meals. The Low FODMAP diet involves dietary changes that are often challenging for people to manage. To follow the diet, people must learn to read food labels and prepare meals to ensure their intake of FODMAPs falls within their individual tolerance levels. This can be very time consuming! Being completely FODMAP Friendly, the FODMAPPED brand provides various convenient, time-saving options that people following the Low FODMAP diet can eat with confidence.
All the products in the FODMAPPED range are gluten free, low FODMAP, and free from added artificial colours, flavours and preservatives. Additionally, products in the range rate highly on nutritional quality ratings. The products taste delicious too, easily rivalling the regular brands that contain onion, garlic, wheat, apple, honey, etc, – ingredients that are high in FODMAPs. The FODMAPPED brand gives your tummy love.
Not only is this the first FODMAP Friendly dedicated brand to launch anywhere in the world, the FODMAPPED brand is proudly Australian made.
I noticed that the Lamb & Vegetable Soup has celery as an ingredient. However celery has FODMAPs in it, so how is it that the soup is considered to be FODMAP Friendly/suitable for the Low FODMAP diet?
A. The FODMAP Friendly certification logo can only be applied to products that are scientifically tested to be low in FODMAPs. It is important to remember that foods are not required to be free from FODMAPs. Small amounts are suitable, after all it is a low FODMAP diet, not a no FODMAP diet. Scientific studies have determined, via laboratory analysis, the cut-off levels of FODMAPs permitted in a serve in order to still achieve the aim of controlling IBS symptoms.
Whilst celery has some FODMAPs present, the final laboratory analysis of the whole soup (where all ingredients together produce the Lamb & Vegetable soup), showed the overall level of FODMAPs to be below the cut-off required per serve. In short, the amount of celery present is so small, that the whole soup retains its low FODMAP status. Remember, if a food product has the FODMAP Friendly logo, you can eat it with confidence as it has been laboratory tested to be low in FODMAPs. Bon Appetit!
There is a lot of contradictory information on the internet about the Low FODMAP diet. Where can I learn reliable information?
A. We recommend that you consult with a specialist dietitian to learn about the Low FODMAP diet. You can find an Accredited Practising Dietitian through the Dietitians Association of Australia (see daa.asn.au) and dietitians associations in other countries.
A dietitian can teach you the two steps of the Low FODMAP diet: step one, which is the strict restriction of FODMAPs for 6-8 weeks; and step two, which is where your diet is liberalised to your own individual threshold levels after learning the type and amount of FODMAPs that you can tolerate. It is highly recommended that you undertake the Low FODMAP diet in consultation with a dietitian to ensure your diet is nutritionally balanced and to ensure you do not avoid foods unnecessarily – your dietitian will work with you to establish your own tolerance threshold.
Where can I learn more about the gluten free diet and coeliac disease?
A. Coeliac disease is a medical condition with symptoms that can be very similar to irritable bowel syndrome (abdominal bloating, excess wind, nausea, abdominal pain, diarrhoea, constipation (or a combination of both)). If you suspect you might have coeliac disease, you should consult your doctor to discuss your symptoms and ask to be investigated for coeliac disease (there are some blood tests that can be helpful screening tests).
DO NOT trial a gluten free diet to see if you feel better – this will not diagnose coeliac disease! If you remove gluten from your diet before you have been investigated for coeliac disease, the results can be invalid. Talk to your doctor, and if you are diagnosed with coeliac disease, you should see an experienced dietitian to teach you the life-long gluten free diet. You can learn more about coeliac disease from www.coeliac.org.au.
How do I know if I have coeliac disease or irritable bowel syndrome or something else causing my symptoms?
A. There are many potential causes for symptoms of bloating, wind, abdominal pain, diarrhoea and/or constipation. If you have any of these symptoms, you should discuss them with your doctor as it is essential to obtain an accurate diagnosis.
Possible causes of the symptoms include coeliac disease – a condition of a life-long intolerance to gluten, where gluten damages the lining of the small bowel and has long term health consequences if left untreated. Investigation for coeliac disease will typically first involve a screening blood test, followed by referral to a specialist for a gastroscopy if the screening test is positive. Another condition associated with these symptoms is irritable bowel syndrome (IBS). Although the symptoms are similar to coeliac disease, with IBS, there is no damage to the bowel. People with suspected IBS may be tested for fructose/lactose/sorbitol malabsorption with a breath test. For more information about breath tests, go to www.breathtest.com.au. Some other conditions such as inflammatory bowel disease and others can also possibly contribute to symptoms.
If you are diagnosed with coeliac disease, a life-long adherence to a strict gluten free diet is required. If your doctor suspects your symptoms are due to IBS, then the Low FODMAP diet is recommended. The Low FODMAP diet is also recommended (in conjunction with a gluten free diet) if you have been diagnosed with coeliac disease or gluten intolerance and still have symptoms, despite following a strict gluten-free diet.
Is it possible to find great tasting foods that do not contain onion, garlic and wheat?
A. Of course! All products in the FODMAPPED range are free of onion, garlic, wheat and other ingredients high in FODMAPs, and they taste delicious! They have the added benefits of being free from added artificial colours, flavours and preservatives, and they rate highly on nutritional quality ratings. With flavours that rival the regular brands, you are sure to find that family members and friends will enjoy sharing FODMAPPED products with you!
I noticed that some of the back of pack recipe suggest using ½ cup broccoli (45g), and the pack states “*You can include broccoli in this meal – up to ½ cup (45g) per serve is low FODMAP”. Why is this information on the packet?
A. When a recipe is provided on the packet of a FODMAPPED product, you can rest assured that the whole recipe has been tested to be low in FODMAPs per serve.
Some food lists indicate that peas and broccoli may be high in FODMAPs when eaten in large amounts. However, the amount of peas and broccoli suggested for use in the recipes provided on the FODMAPPED packets are only small amounts. For example, 45g of broccoli is suggested in the red curry recipe that serves two people. This equates to 22.5g of broccoli per person, and again, is much less than the “up to ½ cup (45g) per serve” that is low FODMAP. You can eat with confidence and enjoy the recipes on the packet as they are low FODMAP per serve!