We read with interest the article by Skodje et al1 reporting a double-blind placebo-controlled food challenge aimed at establishing whether gluten or fructan, a component of fermentable oligo-, di-, monosaccharides and polyols, evokes gastrointestinal (GI) symptoms in subjects with self-reported nonceliac gluten/wheat sensitivity. The results showed that fructan, and not gluten, could significantly trigger GI symptoms in patients with self-reported nonceliac gluten/wheat sensitivity. Although fructan can play a role in generating irritable bowel syndrome (IBS)-like symptoms, we would like to address some issues that deserve thorough consideration.