“If you do struggle with this, then cutting down on higher-FODMAP foods 24-48 hours before flying can really help,” writes Dr Rossi.

FODMAP stands for fermentable oligosaccharides, disaccharides, monosaccharides and polyols – complicated words to describe a type of short-chain carbohydrates. These foods are perfectly healthy in normal circumstances, including things like onion, garlic, apples, chickpeas and wheat-based products.

However, these are fermented foods that produce a lot of gas when they are digested so are best to avoid before flights. She suggests swapping high FODMAP fruits for less irritating berries and chickpeas and legumes for less fibrous protein sources such as eggs or tofu.

“Make sure you do reintroduce [these foods] once landed, as most FODMAPs are prebiotic fibre,” says Dr Rossi.

Here's why you get so bloated while flying on planes, according to a dietitian (and how to avoid it)