Interest in implementing the Low FODMAP diet therapy to treat symptoms associated with IBS is attracting attention worldwide. It is therefore essential to understand how well this new dietary strategy works in different countries and cultural settings. This presentation will outline the experiences and challenges dietitians have had in adapting the Low FODMAP diet into the United States (US). One of the major differences in the US involves food manufacturing practices, including the used of corn syrups. There is often a large discrepancy in the ratio of fructose to glucose in the high fructose corn syrups (HFCS) used in manufactured food products. Other common food additives that may contribute to FODMAPs in manufactured goods includes the addition of inulin, resistant maltodextrins and pear juice concentrate. Garlic and onion are hidden ingredients in most processed foods. The large portion sizes commonly consumed in the US contribute to a greater ‘dose’ of FODMAPs. Also, a greater reliance on convenience foods and food from restaurants add to the challenges for patients with IBS. Moreover, it is possible that the varieties of certain whole foods grown in the US may be different to those grown in Australia, particularly grains such as wheat that are bred for different climatic conditions. Our ability to implement the low FODMAP diet in the US has recently been improved with inclusion of a wide range of common US foods in the Monash University Low FODMAP diet app. Clearly there is a need to test more foods from the US as well as work with the food industry to produce products that should be better tolerated by consumers with IBS.