What Are FODMAPs and the Low-FODMAP Diet?
FODMAPs stands for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols - a group of carbohydrates that can be difficult to digest for some people. Common FODMAPs include lactose, fructose, fructans, galactans and polyols like sorbitol and mannitol.
For people with irritable bowel syndrome (IBS), eating high-FODMAP foods can trigger unpleasant gastrointestinal symptoms like gas, bloating, cramping, diarrhea and constipation. The low-FODMAP diet involves eliminating high-FODMAP foods for a period of time, then systematically reintroducing them to identify personal trigger foods.
Research shows following a low-FODMAP diet can greatly improve symptoms in up to 75% of IBS patients. It helps determine dietary triggers unique to each individual, rather than blanket restriction of entire food groups.
Are Legumes High or Low in FODMAPs?
Legumes like beans, lentils and peas are nutritious foods. But they also contain FODMAP carbohydrates like fructans and galactooligosaccharides (GOS). This means some legumes are high in FODMAPs and not suitable for the elimination phase.
However, many legumes are low-FODMAP in small servings. Additionally, proper preparation like soaking, sprouting and cooking can lower FODMAP levels considerably. Rather than completely restrict legumes long-term, the low-FODMAP diet aims to identify personal tolerance thresholds.
Low-FODMAP Legumes
The following legumes can be enjoyed during the low-FODMAP elimination phase in servings < 1⁄2 cup:
- Most canned lentils (red, brown, green)
- Canned chickpeas
- Tofu (extra-firm/super-firm)
- Tempeh
High-FODMAP Legumes
The following should be avoided or limited to test tolerance levels during reintroduction:
- Kidney beans
- Baked beans
- Soybeans (edamame)
- Black, fava and other broad beans
- Most dried lentils, chickpeas or split peas
- Silken, soft or fresh tofu
Preparing Legumes on a Low-FODMAP Diet
Preparation techniques can make legumes easier to digest by lowering FODMAP content:
- Canned is Best: Canned lentils and chickpeas are lowest in FODMAPs.
- Cook from Scratch: Cook dried beans from scratch - do not use uncooked legumes or products with bean flours.
- Soak and Rinse: Soak dried beans overnight, drain then rinse well before cooking.
- Sprout Seeds: Sprouting legume seeds like lentils lowers FODMAPs.
Health Benefits of Including Legumes
Despite FODMAP concerns, legumes offer many nutritional benefits. They should be included in the low-FODMAP diet with proper preparation. Health benefits include:
- Protein: Excellent vegetarian protein source, including all essential amino acids.
- Fiber: Provide insoluble and soluble fiber that promotes gut health.
- Heart Health: Shown to reduce cholesterol and blood pressure.
- Blood Sugar Control: Helps regulate blood glucose response due to high fiber and protein.
- Gut Microbiome: Supports healthy gut bacteria which aids digestion.
Sample Low-FODMAP Legume Recipes
Here are some recipe ideas for enjoying legumes on a low-FODMAP diet:
Breakfast
- Tofu Breakfast Scramble
- Chickpea Flour Pancakes
- Baked Beans (1/4 cup) with Eggs
Lunch/Dinner
- Veggie Lentil Soup
- Curried Chickpeas with Rice
- Tofu Stir Fry
Snacks
- Edamame
- Roasted Chickpeas
- Lentil Crackers or Chips
Reintroducing Legumes
Once GI symptoms have improved on the elimination diet, reintroducing legumes can help determine personal tolerance levels. Some tips:
- Reintroduce one at a time.
- Start with 1/4 cup canned lentils or chickpeas.
- If tolerated, increase slowly to 1/2 cup then 1 cup over a week.
- Try other types like dried beans/lentils and broad beans.
- Monitor symptoms and record portions that trigger issues.
Keeping long term restriction minimal while staying symptom-free is key. Work with a dietitian knowledgeable in the low-FODMAP diet for guidance tailoring it to your needs.
FAQs
Why are legumes limited on the low-FODMAP diet?
Many legumes contain FODMAP carbohydrates like fructans and GOS. In people with IBS these can trigger unwanted gastrointestinal symptoms when eaten in large amounts.
What legumes can I eat freely on the diet?
Canned lentils, canned chickpeas, tofu and tempeh are low-FODMAP in servings under 1/2 cup. They can be enjoyed during the elimination phase.
Do I need to avoid legumes completely?
No, many legumes can be included in moderation. The key is preparing them properly and identifying your personal tolerance thresholds during reintroduction.
How should I prepare legumes to lower FODMAPs?
Tips include choosing canned, cooking from scratch, soaking/rinsing dried beans, and sprouting seeds before cooking. This helps break down FODMAP carbs.
Why include legumes if they cause issues?
Legumes offer many nutritional benefits, like protein, fiber and gut health support. Getting enough while avoiding triggers is ideal for healthy low-FODMAP eating.
Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.
Add Comment