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
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
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
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
For more information
Fructan, Rather Than Gluten, Induces Symptoms in
Patients With Self-reported Non-celiac Gluten
The University of Oslo
Exciting finding by J CoDiRC scientists about
fructans and non-coeliac gluten sensitivity caught
attention by the NRK news