A recent   study claim that people who are gluten - sensitive may not in reality be   as raw as they suppose they are . Instead , something else may be the perpetrator , and it ’s not gluten .

The study , led by researchers from the University of Oslo in Norway and Monash University in Australia , was published in the journalGastroenterology .

About 13 percent of people claim to be gluten - sensitive , with symptom include a bloated feeling after eating foods like dough and alimentary paste . Just 1 percentage of people , however , have   a   recognized disease forebode coeliac disease , which can cause a terrible autoimmune reaction that includes symptoms such as   looseness and indigestion .

“ Gluten was in the first place assumed to be the perpetrator because of coeliac disease , and the fact that people felt well when they stopped eating wheat , ” Peter Gibson from Monash University toldNew Scientist . “ Now it seems like that initial assumption was faulty . ”

Gluten predisposition remainshighly controversial . Some inquiry has shown that non - ceoliacs show no difference in symptom between solid food that does or does n’t hold gluten . Nonetheless , it has since breed a number of food lines that are gluten free .

This study backs up some of that earlier research , pointing the digit at a sugar mountain range hollo fructans rather than gluten . Both are found in wheat berry , barleycorn , rye , and more .

In the enquiry , 59 non - celiacs who ate a gluten - complimentary diet were asked to eat special cereal bar . One type contain gluten , another fructans , and the third had neither . The participant were split up into three groups , with   each person eat   one streak a day for a workweek , before having a week ’s recess and then wipe out the next bar . They did n’t know which   bar was which .

The upshot showed that the fructans bar triggered bloating 15 pct more than the control bar , and GI symptoms 13 percent more . However , the gluten Browning automatic rifle was found to be no unlike from the control cake .

This suggests that gluten sensitiveness may not be right   and that fructans may alternatively be the cause . This could open up foods that are abject in fructans but high in gluten , like soy sauce , while also lower the risk of developingtype 2 diabetesfor people that were on a gluten - free diet .

( H / T : New Scientist )