When low FODMAPs is not enough

Presenter: 

Dr. Kim Faulkner-Hogg 

When low FODMAPs is not enough

In those with food reactions, potential low FODMAP diet triggers are often investigated first. If symptoms persist, and the diet has been implemented correctly, you may want to explore whether natural and added food chemicals are other possible food triggers. 

Food is complex. Some of the natural chemicals that contribute flavour to fresh foods are the salicylates, amines and glutamates. Manufacturers add preservatives, colouring and flavouring chemicals to food to enhance looks, taste and shelf life. 

Both FODMAP and food chemical triggers can impact gut symptoms, but food chemicals can also influence headaches, migraines, sleep, mood, brain fog, skin itch and rashes, to name some. Like FODMAPs an elimination diet and challenge protocol can be followed, or some just dabble with limiting foods categorized in the very high list.

About

Kim is an Advanced Accredited Practising Dietitian with more than 25 years experience with coeliac disease and food intolerances. She has a Private Practice in Malabar. Part of her PhD looked at possible non-gluten reasons for continuing symptoms in those with coeliac disease. Her training at the RPAH Allergy Unit has been in investigating added or natural food chemicals as possible food symptom triggers. 

An important focus for Kim is educating people about coeliac disease, intolerances, and the gluten free diet. She lectures to the student dietitians and takes opportunities to address dietitians, other health professionals, the food industry and the public on these topics.

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