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A landmark new study reveals that gluten sensitivity affects one in ten people globally, and most people who think they have the condition may actually be wrong.
Review research, published in The Lancetdiscriminates better Coeliac diseaseOne gluten-induced autoimmune diseaseFrom the more common non-celiac gluten sensitivity (NCGS).
These findings may be overturned Many people may have long-held beliefs about their gluten sensitivity and could establish a new criterion for defining, diagnosing and treating the condition, researchers at the University of Melbourne say.
“Millions of people around the world avoid gluten, believing that it harms them Intestine“often after experiencing actual symptoms that range from mild discomfort to severe distress,” said study author Jessica Bisikirski.
“It is incredibly important to improve our scientific and clinical understanding of a condition that affects up to 15 percent of the global population,” said Dr. Bisikirski.
In the study, scientists examined the current evidence for NCGS, whose symptoms include bloating, gut pain and fatigue.
“Contrary to popular belief, most people with NCGS are not reacting to gluten,” said Dr. Biecikierski.
Instead, scientists say the sensitivity arises primarily from the interaction of the gut and the brain.
“Our findings suggest that symptoms often arise from fermented carbohydrates, commonly known as FODMAPs, other wheat components, or people’s expectations and prior experiences with the food,” Dr. Bisikirski said.
The researchers say that only a small number of cases reported in the clinical trials reviewed in the study showed symptoms of any actual gluten reaction.
The review found that most people’s responses were no different than when they were given a placebo.
“In recent studies, people with irritable bowel syndrome (IBS) who believe they are gluten-sensitive responded similarly to gluten, wheat, and placebo,” Dr. Bieczyrski said.
“This suggests that how people anticipate and interpret visceral sensations can strongly influence their symptoms,” he explained.
According to the researchers, the findings suggest that NCGS may be part of a gut-brain interaction spectrum, closer to conditions like IBS rather than a specific disorder resulting from gluten.
This new way of looking at NCGS may have implications for people who are self-managing their abdominal symptoms, as well as for physicians prescribing restrictive diets and policy makers shaping public health messaging.
Jason Ty-Din, gastroenterologist at the Royal Melbourne Hospital, said, “Differentiating NCGS from related gut conditions is essential for physicians to ensure accurate diagnosis and individualized care, as well as treating underlying drivers.”
“This review supports a more personalized, evidence-based approach to gut health and avoids unnecessary dietary restrictions,” said Dr Tye-Din, who was not involved in the research.