Fructan is a type of carbohydrate. You can find it in grains like wheat, rye, and barley. But it's also in gluten-free foods like agave, artichokes, asparagus, garlic, leeks, and onion.

FODMAP researchers suspected that these people might actually be sensitive to fructans, as they are found in many foods with gluten, such as bread and pasta. A new Norwegian study published in ...