date:Aug 27, 2013
ly, 22 participants crossed over to groups given gluten (16 g/d), whey (16 g/d), or control (no additional protein) diets for three days.
The researchers found that gastrointestinal symptoms consistently and significantly improved during reduced FODMAP intake, but significantly worsened to a similar degree when their diets included gluten or whey protein. Only 8 percent of participants had gluten-specific effects. No changes in any biomarkers were diet-specific. Participants' symptoms increased