FODMAPs is an acronym for Fermentable Oligo-, Di-, Mono-saccharides And Polyols, and refers to rapidly fermentable carbohydrates that may be malabsorbed and induce digestive disorders such as abdominal pain, bloating, flatulence and transit disorders. Numerous studies have tested the effect of reducing foods rich in FODMAPs in patients with irritable bowel syndrome, a benign chronic gastrointestinal disease associating abdominal pain and transit disorders (diarrhea, constipation or alternating), and are in favor of a beneficial effect of this diet. The effectiveness of the low FODMAPS diet is unpredictable. This very restrictive diet is difficult to follow, can lead to weight loss, and has been associated with dysbiosis. It is therefore not recommended to follow it in the long-term. It may be offered as a second-line treatment if standard dietary recommendations fail in patients sufficiently embarrassed by their symptoms to accept its constraints. It is preferably carried out with the supervision of a dietician trained on this diet because of its complexity and the risk of long-term dietary restrictions. It is usually tested for a period of 4 weeks, followed in case of symptoms improvement by a period of gradual reintroduction of FODMAPS that allows the patient to determine the FODMAPs that cause symptoms regardless of the amount, and those tolerated but at smaller dose than those usually ingested. The patients can thus resume a varied diet with a clear decrease of their symptoms.