FODMAPs are highly fermentable carbohydrates that are difficult for many people to digest. Some people may be more sensitive to FODMAPs in certain foods than in others. Discovering which ones affect you most can be tricky—and nutritionally risky as you eliminate certain foods—so don’t attempt a low-FODMAP diet on your own; always work with a dietitian or physician.

Common foods high in FODMAPs include*:

  • Wheat and rye
  • Dairy products
  • Certain fruits: apples, pears, stone fruits, watermelon
  • Certain vegetables: artichokes, garlic, onions, asparagus, snap peas
  • Cashews and pistachios

*Source: Monash University

Read more about FODMAPs and how they are connected to a gluten-free diet here.