FODMAPs (pronounced fahd-maps) is an acronym that stands for fermentable oligosaccharides, disaccharides, monosaccharide, and polyols. These are types of carbohydrates that are slowly absorbed or not digested in the small intestine and then fermented in the large intestine. Foods high in FODMAPs have been linked to gastrointestinal issues for certain people.
A team of dietetic researchers at Monash University in Australia, who theorized that IBS may develop when sensitive people eat a combination of FODMAPs, developed the Low FODMAP Diet in 2004. The diet improves symptoms for up to 86 percent of patients with IBS, according to studies conducted in the years since.