Ask the Experts

Low FODMAP is an extreme exclusion diet addressing irritable bowel syndrome (IBS) patients. It recommends that you avoid the intake of  fermentable oligosaccharides, disaccharides, monosaccharides, and polyols for a certain period of time followed by a stepwise reintroduction. The approach was developed in 2005, when the importance of the gut microbiota for health and well-being was not yet well known. Today’s evidence shows that the microbiota of IBS patients is out of balance. Prebiotics are capable of promoting the growth of beneficial bacteria and regulating an unbalanced microbiota composition. Inulin and oligofructose from the chicory root belong to the few proven prebiotics. They are well tolerated and may even reduce gas in people with a hypersensitive gut. There are several systematic reviews and meta-analyses evaluating the efficacy of a low FODMAP diet, concluding that there is very low quality evidence that a low FODMAP diet is effective in reducing symptoms in IBS patients (Dionne et al, 2018; Schuhmann et al, 2018; Krogsgaard et al, 2017). Prebiotic chicory root fiber with their power to positively influence the microbiota may be supportive for IBS patients. You should also be aware that FODMAPs are found in many healthy foods, e.g. in fruits such as apples, bananas and in vegetables such as cabbage and onions. FODMAPs may also be found in dairy products such as milk, yogurt and cheese. To exclude these foods from your diet entirely may even lead to nutrient deficiencies over time.  It’s time to start rethinking! 

Breastfeeding is associated with a number of protective health benefits in infancy and throughout life. One of the things breast milk does is act as a prebiotic, allowing the infant to begin populating its virtually sterile stomach with “good bacteria” including beneficial bifidobacteria.

Throughout the world, studies have shown that babies fed with infant formula that has been supplemented with non-digestible fiber, such as fiber made from the chicory root, have shown to develop a bifidobacteria count that more closely resembles that of breastfed infants.

While fermentation in the gut can yield many health benefits, it can also be accompanied by an increase in gas production, or flatulence. This is part of the normal digestive process. That being said, “passing wind” in polite society is a cultural faux pas in most countries around the world. So, what’s a health-conscious person to do? Increased levels of intestinal gas may be noticeable particularly to individuals who are accustomed to a low fiber diet. If you want to increase your fiber, but want to minimize the accompanying gas, then do it slowly. Any changes to the intestinal environment require at least one week of adaptation, so chicory root fiber, added slowly over time, can be effective. Start with 5-15 g/day; studies show that this amount is generally well-tolerated.

Food companies use both inulin and oligofructose to boost the fiber content of foods while also cutting down on added sugars and fats. Foods with added chicory root will include the wording chicory root, chicory root fibers, inulin, and/or oligofructose in the ingredient list.

Weight loss and maintenance require a lifelong balance between how many calories you eat and how many you burn. People eat for lots of different reasons, but the universal reason is hunger. Studies show that when chicory root fibers are broken down by the body, they set off a series of chemical reactions in the gut that send messages to the brain that you feel full. If you feel full sooner, you are more likely to eat less.