Monash University, the world leader in FODMAP research, regularly retests foods. This is important because FODMAP content can change due to environmental conditions, agricultural practices, storage methods and the cultivation of new varieties. Scientific testing methods have also become more advanced, allowing FODMAPs to be measured even more accurately.
Why do these changes occur? Plants respond to stress factors such as cold or drought by adapting their chemical structure. In doing so, they can produce more fructans, which give them stability and resistance. Common practices in the food industry – such as storing fruit and vegetables in cold or protective atmospheres or artificial ripening – can also influence the FODMAP content. The cultivation of new varieties also plays a role: many fruits are selected for their higher sugar content, which can alter the proportion of certain FODMAPs.
A current example is the banana: while firm, not yet fully ripe bananas were still found to be low FODMAP in the latest tests, ripe bananas have a significantly higher FODMAP content (oligo-fructans). This also explains why many people with IBS have reported discomfort after eating ripe bananas.
Monash University has shared that, based on their latest testing results, they no longer label any food as “FODMAP free,” as such a label may not remain accurate over time. Instead, they are enhancing their app to provide clearer guidance on appropriate serving size limits for each food, ensuring users have the most reliable and up-to-date information available.
For you, this means that if you have tolerated certain foods well so far, there is no reason to avoid them as a precaution. The FODMAP diet only needs to be as strict as your individual symptoms require. However, if you have had problems with a particular food in the past, the updated test results may provide an explanation – and perhaps a reason to try it again in the new recommended portion size.
At Froyda, we find it encouraging that research in this area is constantly advancing. The more we know about the FODMAP content of foods, the better we can support you in making your diet gut-friendly and enjoyable.
Sources
- Monash FODMAP Blog: Retested Foods - Why FODMAP Content Might Change
- Monash FODMAP Blog: Bananas re-tested