Tuesday, 4 November 2014

Monash University's Peter Gibson features in The New Yorker

The New Yorker have recently published a feature on how gluten intolerances have developed over the years, featuring the research of our Director of Gastroenterology's Peter Gibson. 

It can be read here: The New Yorker: Against the Grain


  1. curious....When it says that Peter Gibson ran the low FODMAPs study and gave people gluten and it did not make them react, how was it given? Wondering, since grains that have gluten in them have fructans, so wouldn't it make them react anyway?
    I wish the article had more about the fact that people could be reacting to something in wheat that is not gluten. However, I do agree that people are jumping on the "gluten free" band wagon way too fast, without necessity, and eating things that simply are not healthy just because it is labeled gluten free.

    1. FODMAP-free gluten was used in this study conducted by the team at Monash University. This was important because often research in this area uses wheat-products as the source of gluten and we now understand that wheat also contains FODMAPs - Oligos (fructans and GOS). Gluten-free grains tend to be low in FODMAPs and so we believe that the improvement in gastrointestinal symptoms relates to the lower FODMAP intake with gluten-free products rather than the gluten.
      Biesiekierski JR, Peters SL, Newnham ED, Rosella O, Muir JG, Gibson PR. No effects of gluten in patients with self-reported non-celiac gluten sensitivity following dietary reduction of fermentable, poorly-absorbed, short-chain carbohydrates. Gastroenterology 2013 Aug;145(2):320-8