Abstract
Jane Muir and Peter Gibson at Monash University in Australia wondered if fructans--sugar chains found in food including wheat barley, rye and onions--might be the inciting factor of coeliacs disease instead of gluten sensitivity. They recruited 59 non-coeliac adults following gluten-free diets and got them to eat specific cereal bars for a week at a time. The fructan bar triggered 15 per cent more bloating and a 13 per cent increase in overall gastrointestinal symptoms than the control bar, but the gluten bar had no effect, which may explain why people with irritable bowels often improve on wheat-free diets but don't recover fully.
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