Fodmap Edition Virtual Show 2021: When low FODMAPs is not enough – Dr. Kim Faulkner-Hogg

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.

Picture of Dr. Kim Faulkner-Hogg

Dr. Kim Faulkner-Hogg

BSc, Grad Dip Nutr & Diet, Adv APD, PhD (USYD) 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. Her PhD looked at the outcomes of gluten minutia in those with coeliac disease. She has articles published in Scientific journals, GP magazines and she has co-authored several booklets for use with patients. Kim was part of the original working party defining the FSANZ low gluten and gluten-free food standards and was a consultant dietitian to Coeliac Australia for a number of years. 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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