Tuesday, 29 March 2016

Monash University Comprehensive Nutrition Assessment Questionnaire (CNAQ)

Dr Jaci Barrett (Accredited Practising Dietitian)



In 2009, we published a journal article detailing the production and validation of a food frequency questionnaire (FFQ). This FFQ was a component of my PhD. The aim was to develop a FFQ able to provide analysis of FODMAP intake, amongst other nutritional factors, so that we could use it in our research and avoid the need to have our patients complete lengthy food diaries for long periods of time.

Friday, 25 March 2016

Low FODMAP Chocolate Pudding

By Alana Scott, low FODMAP cook from A Little Bit Yummy 

This delicious low FODMAP chocolate pudding is sure to be a hit with your whole family.  It is super easy to make and a great way to get kids into the kitchen. I like pairing this dessert with a serve of low FODMAP fruit to balance out its richness.



Wednesday, 23 March 2016

Research update: Fermentable oligosaccharide, disaccharide, monosaccharide and polyol content of foods commonly consumed by ethnic minority groups in the United Kingdom

By CK Yao (APD and PhD candidate)
 
We have recently published an article on the FODMAP content of top 20 foods commonly consumed by minor ethic groups in the UK. This research was part of a collaborative work with the King’s College research group based in London.

Tuesday, 22 March 2016

UPDATE! Newly tested foods: the mysterious case of the guava

By Lyndal McNamara (APD)


 
If there is one thing that we have learnt regarding FODMAP testing here at Monash University, it is that there are a HUGE number of factors that can influence the FODMAP content of a food. This is why it is very difficult to decide whether a food is high or low in FODMAPs simply based on an ingredients list. Different food processing methods in particular can influence the FODMAP content of a food.

Monday, 21 March 2016

Research studies: Testing zonulin as a potential biomarker of gastro issues and investigating the neurobehavioral effects of gluten in NCGS patients

By Mary Ajamian (US Fulbright Scholar)

       

Alterations in zonulin as a potential biomarker of gastrointestinal dysfunction

and

Investigating the neurobehavioral effects of gluten in non-celiac gluten sensitivity


The research: Many individuals with non-coeliac gluten sensitivity (NCGS) have reported positive behavioural health benefits of following a gluten-free diet. Exorphin peptides derived from the digestion of gluten in the gut are a possible explanation of food’s ability to modulate brain function. These peptides exert marked effects on stress response, anxiety, memory, and emotionality as evidenced by behavioural tests in animal models, yet little is known about their role in human systems. These studies are exploring gluten and casein’s role in the neurobehavioral and extra-intestinal symptoms of NCGS. Furthermore, Mary is investigating whether zonulin, a protein involved in modulating intestinal tight junctions and micromolecule trafficking, is a useful biomarker of dysfunction in NCGS and gastrointestinal disease.

Saturday, 19 March 2016

Win a free app code by providing us feedback on the app!

Provide us feedback on how we can improve the Monash University Low FODMAP diet app for the chance to 

WIN 1 of 5 FREE iTunes APP PROMO CODES  

(Sorry - Promo codes available for Apple iPhone & iPad users ONLY!)


 

TO ENTER:

1. Read Rules of Entry below

2. Follow us on Twitter @MonashFODMAP

3. Tweet us in two or less tweets an improvement suggestion for our app

4. Entries must be submitted between Friday 1st Apri 2016, 9am AEST and Friday 8th April 2016, 5pm AEST

WINNERS:

The top 10 tweeters with be contacted directly via Twitter on Monday 11th April 2015, 12pm AEST. All winners will receive: 

1. ONE promotion code for the Monash University Low FODMAP diet app redeemable from the iTunes store only. It will not work for Android users. This promo code can be used by yourself or be given to someone who you know would need/find this app useful. Please remember everyone: the Low FODMAP diet IS for individuals suffering from IBS. It is NOT a diet for the average normal healthy person to be on. 

2. Will have their Low FODMAP experience retweeted and liked on the Monash FODMAP Twitter account with an audience of over 5000 followers.


RULES OF ENTRY: 

1. One entry per person.

2. Should the winner not get in contact with Monash FODMAP within 24 hours of notification, they automatically agree to be disqualified & another winner will be selected.

3. On entering this give-away, you allow Monash University full rights to use your FODMAP experience for our internal & commercial purposes. 

4. The winners chosen will be at the discretion of the Department of Gastroenterology, Monash University.

5. If the winner does not use the promo code before the expiry date, Monash FODMAP may/may not be able to provide you with another promo code to use.

6. By entering this give-away, you acknowledge that the Monash University Low FODMAP diet app is a medical app and is designed for irritable bowel syndrome (IBS) sufferers to manage their symptoms. This diet should only be commenced in consultation with a qualified dietitian & is not a diet for health.




 

Good luck!

 
           

Europe on a low FODMAP diet: go to the market!

By Peta Hill (Paediatric dietitian)

Whether you’re travelling or living in Europe and on a low FODMAP diet, dining out can be tricky and stressful. A few words of advice: go to the market!

Perform a Google search to find your local indoor/covered, outdoor, farmers and bio/organic markets. 

There, you will find low FODMAP produce available - fruits, salads/vegetables, hard yellow cheeses, cold meats and seafood, olives, nuts, seeds, homemade strawberry jams and more! Plus, you can soak up the atmosphere – the locals, the language, and the cultural specialities. 



Friday, 18 March 2016

Research studies: Cooking legumes

By Caroline Tuck (APD, PhD Candidate)




Research is currently underway to look at ways we can make it easier for patients with IBS to follow a low FODMAP diet. One strategy that our group is looking at is if changing the way we cook foods can reduce the FODMAP content, hence potentially making it easier to people to tolerate them.

Low FODMAP Pumpkin and Zucchini savoury slice

By Lyndal McNamara (APD)


Pumpkin and Zucchini savoury slice 


Serves 6 
INGREDIENTS
  • 2 tsp garlic infused olive oil 
  • 300g Jap pumpkin, grated 
  • 5 eggs 
  • ¼ cup gluten-free plain flour 
  • ½ cup reduced fat ricotta 
  • 250g zucchini, grated, moisture removed 
  • 2 tbs. chopped fresh chives 
  • 2 tbs. chopped fresh continental parsley 
  • ½ bunch spring onions, chopped, green tips only 
  • 250g punnet cherry tomatoes, halved
  • ½ cup reduced-fat tasty cheese, grated 
  • Balsamic glaze, to serve (check ingredients to ensure contains no high FODMAP ingredients such as honey) 
  ..............................................................................................

METHOD
1. Preheat oven to 180 degrees. Grease and line a 26x16cm (base measurement) slice pan 
2. Heat oil in a large frying pan. Cook grated pumpkin for 3-4 minutes or until beginning to soften. 
3. Whisk the eggs, egg whites and flour in a large mixing bowl until combined. Stir in ricotta, cooked pumpkin, zucchini, chives, parsley and spring onion tips. 
4. Pour mixture into prepared slice pan. Scatter cherry tomatoes on top of mixture and lightly press down. 
5. Bake for 50 minutes or until lightly golden and cooked through when tested with a skewer. 
6. Sprinkle with grated cheese and bake for a further 10 minutes, or until cheese is melted and golden. 
7. Cut slice into 6 even pieces. Drizzle with balsamic glaze to serve. 

             ..............................................................................................

 
NUTRITION INFORMATION per serve
Energy total
Protein

Carbohydrates
Fat total
         - Saturated
      Fibre
Sodium
792KJ
13.4g
9.9g
10.3g
3.8g
1.9g
1674mg





Saturday, 12 March 2016

What are the Oligos?

Dr Jaci Barrett (Accredited Practising Dietitian)




You may have noticed the ‘oligo’ category of FODMAPs within the Monash University low FODMAP diet app. It combines two common oligosaccharides that are poorly absorbed and can trigger IBS symptoms, the fructans and galacto-oligosaccharides (GOS).
We have had several requests from the public asking us to separate these FODMAPs, so we wanted to take the opportunity to explain why they are grouped together.

Friday, 11 March 2016

Low FODMAP Green Smoothie

By Alana Scott, low FODMAP cook from A Little Bit Yummy 

Need breakfast on the run? Or an afternoon pick me up? Then this low FODMAP green smoothie is the perfect option. The smoothie combines the refreshing pineapple flavour with the tang of the goat’s milk yoghurt to create a delicious drink. Goat’s milk yoghurt is low FODMAP and has a slightly runnier texture than lactose free yoghurt, which means it is a great option for smoothies. I suggest freezing your pineapple pieces in advance to create a more refreshing drink.



Thursday, 10 March 2016

Travelling on a low FODMAP diet

By Marina Iacovou (PhD Candidate and Accredited Practising Dietitian)





If you are lucky enough to go on holidays or perhaps have been travelling for work, you have no doubt encountered some difficulties with following your low FODMAP diet. Understanding your own level of sensitivity to different FODMAP foods can be helpful, so you’ll find it easier to travel when you have been on a low FODMAP diet for some time, having undertaken challenges and tolerance testing and determined your individual level of restriction. Ideally you will know your worst triggers and which FODMAP foods you can get away with in small amounts on occasion.

Saturday, 5 March 2016

Are gluten-free foods actually better for you?

Journal review by Shirley Webber (Research dietitian)

The gluten-free diet has been getting a lot of attention for a number of years now. However, there is still some confusion about whether or not this is actually a healthy diet.



A gluten-free diet restricts wheat, barley, rye and oats. Following this diet is essential for those who are diagnosed with coeliac disease. For this small portion of the population, gluten can be damaging to the gastrointestinal tract.