Individuals in Australia who have self-diagnosed themselves with gluten intolerance might be mistakenly eliminating the wrong items from their diet.

Researchers based in Melbourne have pinpointed a specific group of carbohydrates, called FODMAPs, as a more plausible cause for the digestive issues often attributed to gluten intolerance.

The study indicates that around 10 percent of people who claim to experience negative reactions to gluten may actually be sensitive to FODMAPs. These carbohydrates are present in foods like onions, garlic, and wheat.

“Gluten has been unfairly villainized,” explained Associate Professor Jess Biesiekierski, who led the research.

“We believe the surge in gluten-free diets is largely influenced by social media, lifestyle publications, and celebrities,” she noted.

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.

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.