Even gluten-free beer can cause bloating and discomfort in sensitive individuals. Scientists from the University of the Basque Country have found that gluten-free beer made from barley still contains fructans and amylase–trypsin inhibitor (ATI) proteins—compounds capable of triggering gastrointestinal symptoms. Their levels were comparable to those found in regular gluten-containing beer. The study was published in the Journal of Food Composition and Analysis (JFCA).
The growing popularity of gluten-free products has prompted the brewing industry to develop technologies to remove gluten from barley-based raw materials. However, as the new study shows, the absence of gluten does not mean the absence of other biologically active compounds that can cause unpleasant symptoms in people with heightened digestive sensitivity.
Researchers from the GLUTEN3S group analyzed 60 samples of Spanish beer, both traditional and gluten-free. The analysis focused on two groups of substances naturally present in cereals: fructans and ATI proteins.
Fructans are complex carbohydrates that serve as an energy reserve for plants. They are found in wheat, barley, onions, garlic, and bananas and have prebiotic properties. However, in people with a sensitive gut, fructans can cause bloating, gas, and abdominal pain. These compounds belong to the group of short-chain carbohydrates whose restriction is often recommended for patients with irritable bowel syndrome.
ATI proteins play a protective role in plants but can activate the innate immune system in the human body. A number of studies have linked them to non-celiac gluten sensitivity, which is associated with digestive discomfort and, in some cases, inflammatory responses.
The analysis showed no significant differences in the content of fructans and ATI between regular and gluten-free beer. This means that while gluten-free beer is safe for people with celiac disease, it may still be problematic for those who suffer from digestive sensitivity.
Based on their findings, the researchers proposed introducing additional labeling to identify beers with low fructan content. Such information would help consumers with sensitive digestion make more informed choices.
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