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Fructans, rather than gluten, might be the villain of non-coeliac gluten sensitivity (2018-01-24)

Gry Skodje (clinical dietician) from the research group of professor Knut Lundin, and with collaborators from Monash University in Melbourne, Australia, has published a study showing that fructans, rather than gluten, might induce symptoms in patients with self-reported non-celiac gluten sensitivity.

Non-celiac gluten sensitivity is characterized by symptom improvement after gluten withdrawal in absence of celiac disease.

The mechanisms of non-celiac gluten sensitivity are unclear, and there are no biomarkers for this disorder.

Foods with gluten often contain fructans, a type of fermentable oligo-, di-, monosaccharides and polyols.

Researchers aimed to investigate the effect of gluten and fructans separately in individuals with self-reported gluten sensitivity.

Scientits performed a double-blind crossover challenge of 59 individuals on a self-instituted gluten-free diet, for whom celiac disease had been excluded.

The study was performed at Oslo University Hospital in Norway from October 2014 through May 2016.

Participants were randomly assigned to groups placed on diets containing gluten (5.7 g), fructans (2.1 g), or placebo, concealed in muesli bars, for 7 days. Following a minimum 7-day washout period (until the symptoms induced by the previous challenge were resolved), participants crossed over into a different group, until they completed all 3 challenges (gluten, fructan, and placebo).

Symptoms were measured by gastrointestinal symptom rating scale irritable bowel syndrome (GSRS-IBS) version. A linear mixed model for analysis was used.

The overall GSRS-IBS score for participants consuming fructans was significantly higher than for participants consuming gluten, as was the GSRS bloating score.

For more information
Fructan, Rather Than Gluten, Induces Symptoms in Patients With Self-reported Non-celiac Gluten Sensitivity

The University of Oslo
Exciting finding by J CoDiRC scientists about fructans and non-coeliac gluten sensitivity caught attention by the NRK news