Many people around the world avoid eating gluten, thinking it causes their stomach problems.
But new research suggests that for most of them, gluten may not actually be the issue. This discovery could change how doctors understand, diagnose, and treat what’s often called “gluten sensitivity.”
Gluten is a protein found in wheat, barley, and rye. Some people have a serious immune reaction to it, known as celiac disease.
But others feel sick after eating gluten, even though they don’t have celiac disease.
These people are said to have non-celiac gluten sensitivity, or NCGS. They often report symptoms like bloating, gut pain, and tiredness after eating foods that contain gluten.
A recent review published in The Lancet looked at all the available studies on NCGS. The research team, made up of scientists from Australia, the UK, the Netherlands, and Italy, wanted to understand why so many people feel sick after eating gluten—even when they don’t have celiac disease.
What they found was surprising. According to Associate Professor Jessica Biesiekierski from the University of Melbourne, the problem isn’t really gluten for most people. In fact, tightly controlled studies found that only a few people actually reacted to gluten when tested.
Instead, many people may be reacting to something else in wheat called FODMAPs. These are a group of carbohydrates that are hard to digest and can cause gas, bloating, and stomach pain.
FODMAPs are found in many foods, including apples, onions, beans, and wheat. Some people may also be affected by other parts of wheat, or even by how they expect food to make them feel.
In studies where people with IBS (irritable bowel syndrome) who believed they were sensitive to gluten were given gluten, wheat, or a placebo, their reactions were similar no matter what they ate. This suggests that their symptoms might be influenced more by how their gut and brain interact, rather than by gluten itself.
Professor Biesiekierski explained that this means NCGS is likely part of a bigger group of conditions linked to the gut–brain connection, like IBS. It’s not a clear-cut gluten problem. This could change the way people think about gluten and gut health.
This discovery is important because up to 15% of people worldwide may believe they have gluten sensitivity. Many of them avoid gluten and follow strict diets, which can be hard to manage and sometimes unhealthy if not done correctly. The researchers say it’s time to update how we talk about and treat this condition.
Professor Jason Tye-Din from the Royal Melbourne Hospital added that this new understanding can help doctors give better advice and avoid giving out unnecessary food restrictions. Instead of cutting out gluten right away, doctors might focus on treating the causes of gut discomfort with a more personalized and evidence-based approach.
The researchers believe that treatment for people with NCGS should include a mix of diet changes, psychological support, and checking for nutritional balance. They also call for better public health messages.
Many people now believe that gluten is bad for everyone, but this research shows that this isn’t true. Public education, food labeling, and new diagnostic tools need to catch up with the science.
In summary, this study shows that most people who feel sick after eating gluten are probably reacting to other things in their food, or how their body and brain process food-related signals. Real gluten reactions are rare outside of celiac disease.
The findings could lead to better treatment plans, less confusion, and fewer unnecessary food restrictions for millions of people.
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The study is published in The Lancet.
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