Speaker: Associate Professor Jane Muir, Department of Gastroenterology, Monash University
In Australia around 1% of the population have coeliac disease – a condition that requires strict life-long avoidance of gluten. Yet it has been estimated that around 10-15% of our community are choosing to avoid gluten- and wheat- containing foods. One of the major reasons given for this avoidance relates to gut symptoms including; abdominal pain and bloating and discomfort associated with consumption of wheat-containing foods. While gluten is often blamed for triggering these symptoms research conducted at Monash University is suggesting that there is another component of wheat- and wheat-containing foods called FODMAPs that may be responsible. FODMAPs are short chain carbohydrates that are poorly digested and absorbed by the gut stands for Fermentable Oligo- Di- Mono-saccharides And Polyols. This talk will introduce the concept of FODMAPs and discuss some of the latest research evidence in this area.
Food chemicals are different from FODMAPs, they occur naturally in many foods or can be added in food processing.
Whichever aspect of health and disease we consider, the evidence points towards whole plant foods as optimal for human health.
The RPAH diet has been designed to identify and manage food chemical sensitivity.
Gut Reactions: Gluten or FODMAPs, Which is the Real Culprit Responsible For Triggering Gut Symptoms?
These foods are high in a group of sugars called FODMAPs.
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