Australians who have self-diagnosed with gluten intolerance might be excluding the wrong foods from their diets, experts warn.

Researchers from Melbourne have pinpointed a group of carbohydrates known as FODMAPs as the more likely culprits behind the uncomfortable gut symptoms often attributed to gluten sensitivity.

The findings suggest that many individuals, around 10 percent of the population, who believe they are intolerant to gluten may actually be reacting to FODMAPs, which are present in foods like onions, garlic, and wheat.

Associate Professor Jason Tye-Din, a gastroenterologist, emphasized the advantages of managing FODMAP consumption rather than strictly following a gluten-free regime.

“It’s not as restrictive as adhering to a gluten-free diet,” he noted.

“This approach allows for a more relaxed lifestyle and reduces the risk of encountering some of the severe complications associated with coeliac disease,” he added.

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.