Esta no es una dieta FODMAP cualquieraadaptación hispana de la dieta FODMAP y una guía de reintroducción

  1. Elena Garicano Vilar 1
  2. Paula Mendive Dubourdieu 2
  3. Maritza G. Ríos 3
  4. Sara Sanz Rojo 1
  5. Ismael San Mauro Martín 1
  6. Spanish Speakers FODMAP Diet Expert Group 4
  1. 1 Research Centre in Nutrition and Health (CINUSA group). Paseo de la Habana, 43. 28036, Madrid, Spain.
  2. 2 Universidad de la República

    Universidad de la República

    Montevideo, Uruguay


  3. 3 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.
  4. 4 Spanish Speakers FODMAP Diet Expert
Journal of Negative and No Positive Results: JONNPR

ISSN: 2529-850X

Year of publication: 2021

Volume: 6

Issue: 6

Pages: 821-847

Type: Article

DOI: 10.19230/JONNPR.4274 DIALNET GOOGLE SCHOLAR lock_openDialnet editor

More publications in: Journal of Negative and No Positive Results: JONNPR


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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