It is estimated that up to 20% of people diagnosed with coeliac disease have persistent symptoms while on a gluten-free diet.
If you have coeliac disease and already eat gluten-free, but still suffer from gastrointestinal symptoms, foods containing FODMAPs may be to blame.
Early in your diagnosis, before intestinal healing is complete on a gluten-free diet, you may be prone to poor absorption of the FODMAPs: lactose, fructose and sorbitol. Once you have been gluten-free for a long time, your ability to tolerate foods containing these carbohydrates may improve.
The low FODMAP diet is used in the short-term to identify problem foods, followed by a re-introduction phase of higher FODMAP foods in order to normalise the diet as much as possible. For this reason working with a dietitian is very important.