Bartelby
Bionic Poster
Instead of gluten, a protein found in wheat and some other grains including barley and rye, the study suggested that short-chain carbohydrates called FODMAPs (Fermentable Oligo-saccharides, Disaccharides, Mono-saccharides andPolyols) might be leading to symptoms such as bloating and gut distress.
The study's author, Peter Gibson, of Melbourne's Monash University, originally published a paper providing evidence that gluten-sensitivity exists.
That was in 2011. Last year he decided to do a follow-up study using tighter controls.
Over the course of five weeks, all meals were provided for the 37 subjects with self-diagnosed NCGS and irritable bowel syndrome (IBS). While keeping a daily diary and undergoing tests, the participants were rotated through gluten-free, low-gluten and high-gluten diets.
The common factor across all three diets was that they were all low in FODMAPs, which are found naturally in wheat as well as other foods as varied as apples, onions, milk and mangoes.
In contrast to his 2011 study, Gibson said, ''we could find absolutely no specific response to gluten''.
''In all participants, gastrointestinal symptoms consistently and significantly improved during reduced FODMAP intake, but significantly worsened to a similar degree when their diets included gluten or whey protein,'' Gibson wrote. ''Gluten-specific effects were observed in only 8 per cent of participants.''
The worsening symptoms, even while on the placebo diet, could be explained by a nocebo effect, Gibson said, where we feel worse when we expect to feel worse.
As for people mistakenly believing they are gluten-sensitive, Gibson suggested that the reason participants felt better for avoiding wheat was because of its high percentage of FODMAPs.
Read more: http://www.smh.com.au/lifestyle/die...intolerance-20140527-zrpb3.html#ixzz333wJ0pU7
The study's author, Peter Gibson, of Melbourne's Monash University, originally published a paper providing evidence that gluten-sensitivity exists.
That was in 2011. Last year he decided to do a follow-up study using tighter controls.
Over the course of five weeks, all meals were provided for the 37 subjects with self-diagnosed NCGS and irritable bowel syndrome (IBS). While keeping a daily diary and undergoing tests, the participants were rotated through gluten-free, low-gluten and high-gluten diets.
The common factor across all three diets was that they were all low in FODMAPs, which are found naturally in wheat as well as other foods as varied as apples, onions, milk and mangoes.
In contrast to his 2011 study, Gibson said, ''we could find absolutely no specific response to gluten''.
''In all participants, gastrointestinal symptoms consistently and significantly improved during reduced FODMAP intake, but significantly worsened to a similar degree when their diets included gluten or whey protein,'' Gibson wrote. ''Gluten-specific effects were observed in only 8 per cent of participants.''
The worsening symptoms, even while on the placebo diet, could be explained by a nocebo effect, Gibson said, where we feel worse when we expect to feel worse.
As for people mistakenly believing they are gluten-sensitive, Gibson suggested that the reason participants felt better for avoiding wheat was because of its high percentage of FODMAPs.
Read more: http://www.smh.com.au/lifestyle/die...intolerance-20140527-zrpb3.html#ixzz333wJ0pU7
