Knowing what’s in your food or whether what you’re about to eat comports with a medically prescribed diet can be difficult. There’s no reason why the government should make it harder. But that’s exactly what the United States Department of Agriculture and Food and Drug Administration are doing when they prohibit companies from conveying information about FODMAP content on food labels.
Although not inherently harmful to most people, FODMAPs are a broad category of short-chain carbohydrates and sugar alcohols believed to trigger gastrointestinal symptoms in individuals living with irritable bowel syndrome and possibly several other functional gastrointestinal disorders.
In technical terms, FODMAPs are fermentable oligosaccharides, disaccharides, monosaccharides, and polyols. More practically, people with IBS might want to be careful around most standard dairy items, honey, several cereals and artificial sweeteners, and a cornucopia of fruits, vegetables, legumes, and spices.
When consumed, these items can lead to luminal distension by causing increased amounts of water to enter the gastrointestinal tract and increased gas production by bacteria living in the colon. In some individuals with IBS and other functional gut disorders, this may trigger or exacerbate certain symptoms of their condition (e.g., intense pain and changes in intestinal motility), possibly through neurons in the gut responding abnormally to these physiological responses to FODMAP consumption.
Hence, some patients with these conditions choose to limit their FODMAP intake or are encouraged to do so by their health care provider. Some go on strict low-FODMAP diets long term. Others temporarily do so for two to eight weeks then work to reintroduce specific FODMAP-containing foods into their diet to determine what they can tolerate. Broadly speaking, a lot of patients with relevant conditions find that the diet helps alleviate their symptoms.
Low-FODMAP diets though are generally considered sort of bland. They also tend to require a certain amount of time and education to be effective. Looking at a table of high- and low-FODMAP foods to make decisions about what to eat may not require an advanced degree in nutrition, but it is not difficult to imagine how having to break out such a table to evaluate every item you consider purchasing at the grocery store could become rather burdensome, especially if you’re new to the diet.
Fortunately, there are organizations and companies out there to help. Monash University, for example, has labs that both study the effectiveness of low-FODMAP diets and test food items for FODMAP content. Monash also offers several resources to help those on low-FODMAP diets make informed meal choices and works with companies that wish to offer low-FODMAP food options. If a company wants to submit a product to Monash for evaluation and Monash determines the item is low in FODMAP content, the company can then use a trademarked label to convey this information to consumers.
However, as one US company learned, even if one of the world’s leading FODMAP research facilities tells you your food is low in FODMAPs, this isn’t exactly the kind of thing you can just put on a label in the United States.
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