For health care professionals

For Health Care Professionals

The Monash University Low FODMAP Certification Programs

The Monash University Low FODMAP Certification Programs for food and beverages and for recipes aim to make it easier for consumers with Irritable Bowel Syndrome (IBS) to identify and select low FODMAP food products in the supermarket and prepare low FODMAP meals at home. The programs were developed in response to overwhelming consumer demand for brand specific information to be listed in the Monash University Low FODMAP DietTM app.

Only foods which meet strict low FODMAP criteria are eligible for certification.

All funds generated from the programs help support the department's major research into the dietary management of IBS and the low FODMAP diet.

Low FODMAP dietary recommendations

Health professionals should be advised that a low FODMAP diet should only be prescribed to patients with formally diagnosed IBS. A formal diagnosis of IBS is important to ensure that more insidious conditions with common symptoms (diverticulitis, coeliac disease, inflammatory bowel disease and colorectal cancer) are ruled out.

Health professionals should also note that a low FODMAP diet is not a lifetime diet. Rather, a strict low FODMAP diet should be followed for a period of only 2-6 weeks. Then, under the guidance of an experienced dietitian, FODMAP containing foods should be reintroduced to a level of acceptable tolerance.

The liberalisation of FODMAP intake is important for a number of reasons.

  1. Many people with IBS are able to reintroduce FODMAP containing foods and maintain good symptom control.
  2. Many high FODMAP foods are also high in natural prebiotics (fibres that promote the growth of good bacteria in our bowel).
  3. Liberalising FODMAP intake avoids unnecessary food restrictions and helps to ensure that the patient consumes a nutritious, varied diet.