Gluten Free is a label you see everywhere. But is it the Gluten in these products that may be to blame for Irritable Bowel Syndrome (IBS) and other symptoms, or could it be FODMAPs?
FODMAPs, Fermentable Oligo-saccharides, Disaccharides, Mono-saccharides and Polyols, are commonly in products that also contain gluten such as wheat, barley and rye. Gluten intolerance in coeliac disease is a well known and specific condition, but an Australian study has raised the question about the prevalence of Non Coeliac Gluten Sensitivity.
In a SMH article report, the study suggested FODMAPs and not gluten might be leading to symptoms such a bloating and gut distress. Dr Peter Gibson, of Monash University and the study’s author, suggested that the reason participants felt better for avoiding wheat was because of its high percentage of FODMAPs
This does not mean that Non Coeliac Gluten Intolerance does not exist and would have the same outcome for personal food choices if Gluten and FODMAPs always went together, but FODMAPs are found in a wider range of foods than gluten such as some vegetables, fruits, dairy as well as rye and wheat.