Fructans,Not Gluten,Often Trigger Bloating and Gas,Landmark Study Reveals
London,United Kingdom - November 12,2025 18:50:37 GMT – A new study published today in The Lancet identifies fructans,a type of carbohydrate commonly found in wheat,rye,and garlic,as a primary culprit behind bloating and gas symptoms frequently misattributed to gluten intolerance. The research challenges conventional understanding of digestive discomfort, suggesting a significant portion of individuals self-diagnosing with gluten sensitivity may actually be reacting to fructans. This finding has major implications for the estimated 13% of the global population reporting non-celiac gluten sensitivity, perhaps leading to more accurate diagnoses and targeted dietary adjustments.
The study, conducted by researchers at King’s College London, involved a double-blind, placebo-controlled trial with 37 participants experiencing self-reported non-celiac gluten sensitivity.Participants were given breads differing only in their fructan content - one high in fructans, one low in fructans, and a placebo. Results demonstrated that symptoms of bloating and gas were significantly more pronounced after consuming bread high in fructans, regardless of gluten levels. “our findings suggest that fructans, rather than gluten, are the major trigger of gastrointestinal symptoms in many people who believe they are sensitive to wheat,” stated lead author Dr. Peter Gibson.
Fructans are short-chain carbohydrates that are poorly absorbed in the small intestine. When they reach the large intestine, they are fermented by gut bacteria, producing gas and causing bloating, abdominal pain, and altered bowel habits. While gluten is a protein found in wheat, barley, and rye, and causes an immune response in individuals with celiac disease, the study indicates that for many others, the issue lies with the fructans present in these same grains.
The research team emphasizes that individuals experiencing digestive issues should consult with a healthcare professional for proper diagnosis and personalized dietary advice. reducing fructan intake, through dietary modifications or the use of low-fructan products, may offer relief for those misdiagnosing themselves with gluten sensitivity. The study authors plan further research to investigate the long-term effects of fructan restriction and to develop more effective strategies for managing fructan intolerance.
