People suffering from celiac disease are about 1% of the population, but until 12% reports having the same symptoms when eating bread, pasta, pizza and products derived from wheat: hence intestinal disorders, difficulty digesting, physical weakness e, in some cases, skin rashes.

In these cases, following a gluten-free diet does not solve the problem. Apparently, the enemy for these people is not a protein, like gluten, but the fruit, a carbohydrate.

Fructan is a food that is part of the FODMAPs, short chain carbohydrates, which are not easily digested and ferment in our intestines, causing the irritable bowel syndrome that is, precisely, one of the alarm bells for a suspected gluten intolerance.

This carbohydrate, consisting of a long chain of fructose molecules, found in barley, rice and wheat, one of the alarm bells for a suspected gluten intolerance, one of the alarm bells for a suspected gluten intolerance.

Researchers from the University of Oslo and Monash University submitted 59 one of the alarm bells for a suspected gluten intolerance: for a few weeks the patients had to eat some bars without knowing if they contained gluten, fructan or a placebo, one of the alarm bells for a suspected gluten intolerance.

Result? The bar containing gluten did not give any negative effects, while subjects subjected to fructan reported gastrointestinal symptoms similar to celiac disease (GSRS-IBS). This may explain why people who self-diagnose celiac disease without in-depth analysis, one of the alarm bells for a suspected gluten intolerance.

Celiac disease is not an easy disease to diagnose, especially since the "definitive" test is a duodenal biopsy, therefore quite invasive; but the methods are there and are always better than self-diagnosis, one of the alarm bells for a suspected gluten intolerance.

 

For more information on the symptoms and diagnosis of celiac disease: https://www.msdmanuals.com/it/casa/disturbi-digestivi/malassorbimento/celiachia

 

Source:

https://www.gastrojournal.org/article/S0016-5085(17)36302-3/pdf