This is not just any FODMAP diet: Hispanic adaptation of the FODMAP diet and a reintroduction guide

Authors

  • Elena Garicano Vilar Research Centre in Nutrition and Health (CINUSA group). Paseo de la Habana, 43. 28036, Madrid, Spain. https://orcid.org/0000-0001-6327-6758
  • Paula Mendive Universidad de la República. Escuela de Nutrición. Avenida Américo Ricaldoni 2010, CP: 11600, Montevideo, Uruguay. Universidad de Belgrano. Zabala 1837, C1426 DQG, Buenos Aires, Argentina. https://orcid.org/0000-0001-9610-6683
  • Maritza G. Ríos Consultorio ENNA 324, del Hospital Pacífica Salud, Boulevard Pacífica y Vía Punta Darién, Ciudad de Panamá. Instituto de Investigaciones Científicas y Servicios de Alta Tecnología (INDICASAT-AIP). Calle Pullpn. Ciudad de Panamá, Panamá. https://orcid.org/0000-0002-4663-6085
  • Sara Sanz Rojo Research Centre in Nutrition and Health (CINUSA group). Paseo de la Habana, 43. 28036, Madrid, Spain https://orcid.org/0000-0003-4737-5857
  • Ismael San Mauro Martin Research Centre in Nutrition and Health (CINUSA group). Paseo de la Habana, 43. 28036, Madrid, Spain. https://orcid.org/0000-0002-7415-0293
  • Spanish Speakers FODMAP Diet Expert Group Spanish Speakers FODMAP Diet Expert

DOI:

https://doi.org/10.19230/jonnpr.4274

Keywords:

FODMAP, diet therapy, practice guideline, hispanic, culture

Abstract

Short-chain carbohydrates and sugar alcohols are poorly absorbed in the small intestine and rapidly fermented by bacteria. Fermentable oligo-, di-, monosaccharides and polyols (FODMAP) content of a wide range of foods has been measured. However, the list of foods allowed, as well as the quantities of FODMAP each food differ between studies, making the management of the low FODMAP diet difficult.
The aim of this research was to propose a FODMAP diet guide culturally adapted to different Hispanic countries for dietitians-nutritionists and nutrition experts, to facilitate the management of patients who benefit from this diet.
A consortium of FODMAP diet experts was created among Spanish-speaking countries. Dieticians from 11 Latin American countries (Argentina, Colombia, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Panama, Peru, Uruguay and Venezuela) and Spain elaborated a low FODMAP diet adjusted each to the gastronomic culture of their own country. They also created a list of foods to be reintroduced in phase 2 (or reintroduction phase) of the FODMAP diet, along with typical recipes from the country.
Twelve low FODMAP diets with their corresponding reintroduction phase were designed, each adapted to the commonly consumed foods and recipes of each country. The adaptation of the diet to local gastronomy is pertinent, as it may increase the likelihood of durable adherence and better response to symptomatology.
There are limitations in developing tables of FODMAP-rich and FODMAP-poor foods. The cut-off levels of FODMAP content are not clearly defined. More studies are needed to reach a unified consensus, as inconsistency in the data provided between studies has been found in relation to the FODMAP diet.

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Published

2021-03-13