Monash has launched a new certification program for food companies wanting a stamp certifying their goods as low in FODMAPs.
FODMAPs are a group of hard-to-digest carbohydrates that cause problems for IBS sufferers and it was Monash researchers who discovered that a diet low in those substances relieved the symptoms of up to 75 per cent of IBS sufferers.
The team, headed by Dr Jane Muir from Monash's Department of Gastroenterology, released an app last year to help people follow a low FODMAPs diet. Its creators say it became the most popular medical app on the Apple iTunes store in 41 countries. An Android app is now on the way.
The first three food companies to gain the certification are bakeries who bake breads using the ancient grain spelt: Bodhi's Bakehouse, Morpeth Sourdough, and Naturis Organic Breads.
FODMAP foods include wheat, rye, onions and garlic, and Monash University has tested the FODMAP content of many hundreds of foods over the past decade.
To take their research one step further, Monash researchers have now launched the Monash University Low FODMAP Certification Program.
“This program will make it easier for IBS sufferers to identify low FODMAP food choices on the supermarket shelves,” Dr Muir said.
“By collaborating with the food industry, Monash is able to bring their scientific research to life in a practical way. Food industry has expressed great interest in the Monash University Low FODMAP Certification Program, and we expect there will be many more products displaying the stamp over the coming months.”
