Aussies may be incorrectly blaming gut issues on gluten intolerance, researchers find

Australians who've self-diagnosed a gluten intolerance have been warned that they're likely cutting out the wrong foods.

Melbourne researchers have identified a group of carbohydrates known as FODMAPs as a more likely cause of the gut symptoms that many believe are caused by gluten intolerance.

The research suggests that a significant portion of the population, approximately 10 per cent, who report adverse reactions to gluten may, in fact, be reacting to FODMAPs, which are found in foods such as onions, garlic, and wheat. 

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"Gluten has been labelled as a villain, unnecessarily," lead researcher Associate Professor Jess Biesiekierski said.

"We think that there is social media and lifestyle magazines and celebrities that are influencing this boom," she added.

Madi West is one Australian who avoided gluten for years, but experienced a turning point when symptoms such as painful bloating and an upset stomach persisted despite her gluten-free diet.

Subsequent testing revealed she did not have coeliac disease, prompting her to consider other potential triggers.

"Maybe FODMAPs or other lifestyle things," West said.

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Gastroenterologist Associate Professor Jason Tye-Din highlighted the potential benefits of managing FODMAP intake instead of strictly adhering to a gluten-free diet. 

"It's not as rigid as a gluten-free diet," he said.

"It means that people can have a much more relaxed lifestyle, and it means that they're not at risk of some of these nasty complications of coeliac disease."

The researchers said it's crucial to properly test to accurately identify the cause of gut symptoms. 

"The very first step is a very simple blood test where they can screen for either the coeliac genes or the coeliac-related antibodies," Biesiekierski said.

And getting the balance right can be a game-changer

"Day to day, there's no strict exclusions anymore," West said. 

This article was produced with the assistance of 9ExPress.