Study Reveals Fructan Causes Non-Celiac Gluten Sensitivity

Nowadays, it's very common to see a lot of food items in the grocery store claim to be “gluten-free.” Some restaurants also entice their customers by claiming that they serve dishes without gluten in them. And, other times, it's also possible to hear some people ask the local bakeries if they offer gluten-free bread or some ask waiters if the pasta served is gluten-free. But what are gluten-free foods exactly?

A lot of times, people think that this is just another diet fad. However, asking for gluten-free food is not really related to weight loss concerns but rather health issues.

Odds are, if you have heard about lactose intolerance or people sensitive to dairy, then people sensitive to gluten have pretty much the same thing going on. Their body has a reaction to gluten, hence the term gluten intolerance or gluten sensitivity is used to describe a reaction that happens after gluten is ingested.

Basically, gluten refers to a kind of protein that is usually found in your wheat, cereal grains, barley, and rye food products. Gluten can also be commonly associated with bread, cereals, cookies, and pasta. It seems that gluten is found in grains but take note that not all grains contain gluten.

Let’s get a bit more scientific about gluten. It is usually found on the endosperm of a grain. This is a type of tissue that is produced by the grounded seed when producing flour. Also, gluten is essential since it nourishes plant embryos during its germination. Gluten is not one kind of protein alone but rather is a mixture of a hundred kinds of protein. However, there are two main proteins in it that serve a purpose when it comes to baking pastries. One of these proteins is gliadin, which gives the ability of a dough to rise while it is being baked. Another main protein is glutenin, which allows your dough to be elastic as you knead it.

Why are some people gluten intolerant?

Now, since you know the basics about gluten, you may why ask it is harmful for some people. Actually, it is harmful to a select number of people only. Some who are considered gluten sensitive have what is called celiac disease, and this is when they have developed an abnormal immune response as their body tries to break down gluten.

According to statistics, about 18 million Americans are reported to be gluten sensitive. The most common form of gluten sensitivity among the population is celiac disease, which affects 1 in every 141 Americans.

Other people who are gluten sensitive tend to have a wheat allergy, which can manifest on their skin, respiratory reactions, and gastrointestinal reactions.

New research on gluten intolerance

Since the medical world has opened its eyes to gluten intolerance, many believe that its direct cause is basically because of the presence of gluten in their daily intake. However, new studies have found that this might not be the case after all.

In a Norwegian study, it has been discovered that gluten intolerance for people without celiac disease could be caused by another substance called fructan. The study was done on 59 participants who eat a gluten-free diet but do not have celiac disease. These participants are then assigned randomly to three diet groups that either contain gluten (5.7 grams), fructan (2.1 grams), or a placebo. After having a 7-day washout before crossing over to all possible diets, participants’ symptoms were then measured through a GSRS-IBS.

Results of the study showed that participants who had fructan scored higher as compared to the other two categories. The results contribute to a conclusion that a gluten-free diet may help alleviate symptoms for non-celiac patients with irritable bowel syndrome or IBS.

What is fructan?

Chances are fructan is a new word in your vocabulary. Basically, fructan is a form of carbohydrates that are commonly found in wheat, onions, garlic, asparagus, and leeks. Fructan was overlooked by many as a culprit for non-celiac gluten sensitivity since both substances are present in most foods that are avoided by gluten sensitive people.

To help you understand the digestive issues you have as you eat certain kinds of food, here are some overview of high fructan-based foods that can be a cause in triggering your symptoms.

• Wheat: In this list, wheat has the lowest amount of fructan by weight but is the most commonly used ingredient in many of dishes today. This is probably why a lot of non-celiac sufferers feel that they might be gluten intolerant.
• Garlic: Another common food item on the list is garlic. However, the amount of fructan may differ depending whether the garlic is dried or fresh. Dried garlic contains three times more fructan than fresh garlic.
• Onion: Onions are used in almost all dishes that are consumed on a daily basis. However, different kinds of onion have different amounts of fructans. Highest fructan containing kinds would be shallots while the lowest amount is the Spanish onions.
• Fruits: Again, it depends on what fruits you would consume since it has been noted that all fruits have fructans in it. Fruits high in fructans are as follows: apples, cherries, figs, mangoes, nectarines, apricots, peaches, plums, pears, and watermelon. Fruits low in fructans are as follows: bananas, blueberries, limes, mandarins, kiwi, oranges,  rhubarb, papaya, pineapple, and strawberries.
• Vegetables: Like the category in fruits, fructan levels on a certain type of vegetable can vary as well. Vegetables with high levels of fructans are asparagus, cauliflower, chicory leaves, Brussels sprouts, globe and Jerusalem artichokes, karela, mushrooms, leeks, and snow peas. Vegetables with low levels of fructans are Bean sprouts, carrot, choy sum,  capsicum, eggplant, tomato, spinach, kale, and zucchini.

Final thoughts

With the new research at hand, it can be inferred that when looking at the direct culprit for gluten sensitive patients that are not diagnosed or do not meet the criteria for celiac disease, gluten may not be blamed. Since celiac diagnosed patients evidently show improvement in their condition by altering their diet and living a healthier lifestyle, it is different for non-celiac gluten intolerants. It can only help mellow down their symptoms, but it cannot give long-term relief.

The research can be used in aiming a better treatment plan for patients with non-celiac gluten sensitivity. The research has paved the way to point out that these sufferers are, in fact, fructan intolerant after all. By knowing this, the medical world can now help establish a better diet plan for fructan intolerance rather than placing them on a strict gluten-free diet.

As of right now, there is no guaranteed cure for such diseases, but it has long been proven that with diet restrictions and food replacements provided by doctors and nutritionists, it can help sufferers to reduce symptoms and have a better quality in life. So, if you are sufferer reading this, always keep in mind that it is best to keep yourself educated with the current health news. Educating oneself is one of the many ways you can help yourself do better.