The Department of Gastroenterology at Monash University are the leaders in the FODMAP analysis of foods. With over 10 years of experience performing this detailed analysis, we have a team of highly skilled staff and a laboratory equipped with state-of-the-art equipment that enables us to provide you with the most accurate and comprehensive data regarding the FODMAP content of food. This blog provides you with an abbreviated description of what is a laborious, expensive testing process, each food taking 2-4 weeks to analyse in our lab!
Firstly, we must source the food samples for testing. In accordance with Food Standards Australia New Zealand (FSANZ) guidelines, for processed foods, this means sourcing 3 samples from different manufacturers, while for fruit and vegetables, it means sourcing samples from 10 different stores (5 supermarkets and 5 greengrocers)!
Next, we prepare the food samples. This involves freeze-drying food samples at very low temperatures. To ensure the samples are of a uniform consistency, they are then milled to a fine powder.
The next steps involve extracting short-chain carbohydrates.
We can then measure the FODMAPs using liquid chromatography.
Once we have all the FODMAP results from our lab, a dietitian determines the serving sizes that would be considered low (green), moderate (amber) and high (red).
It’s an exhaustive, labour-intensive process, but absolutely necessary to enable people like you to manage your IBS symptoms on a low FODMAP diet. We’re constantly undertaking FODMAP analysis on new foods, so keep an eye out for app updates!
