Over the past decade, gluten-free products have filled supermarket shelves. Millions now avoid gluten believing it causes bloating, fatigue, or stomach pain.
Yet only a small fraction of them actually need to.
Celiac disease, an autoimmune condition where gluten damages the small intestine, affects about one percent of the population.
Wheat allergy is even rarer. Despite this, many others diagnose themselves as “gluten sensitive” without medical confirmation.
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New findings suggest that skipping gluten may hide the real cause of these digestive problems, and might even make things worse.
What the research shows
An international team of scientists reviewed 58 studies on non-celiac gluten sensitivity, and the study was published in The Lancet.
Participants were unknowingly given food with and without gluten. Most did not react differently. Many felt equally unwell after eating gluten-free meals.
Researchers believe the true culprits could be fermentable carbohydrates known as FODMAPs.
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These compounds, found in wheat, onions, and certain fruits, are harder to digest and can trigger symptoms similar to those blamed on gluten.
Some studies also point to fructans, another type of FODMAP, as a source of discomfort.
Others suggest that the issue may be related to irritable bowel syndrome rather than gluten itself.
Psychological factors may also play a role. According to researcher Jessica Biesiekierski, some people experience a “nocebo effect.”
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When they expect to feel ill after eating gluten, they actually do, even if gluten isn’t the cause.
A change in understanding
The Norwegian Celiac Association recently removed the terms “gluten intolerance” and “gluten sensitivity” from its official documents, saying there is no scientific basis for these diagnoses.
Their secretary general, Hans Otto Engvold, explained that many people start gluten-free diets before proper testing.
This makes it impossible to confirm whether they truly have celiac disease, since accurate results require consuming gluten for several weeks beforehand.
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Hans Otto Engvold emphasizes that the real issue is the large number of undiagnosed celiac patients, not those who mistakenly avoid gluten.
The association now focuses on improving diagnostic tools to better distinguish between celiac disease, IBS, and FODMAP sensitivity.
Meanwhile, experts warn that gluten-free food is not necessarily healthier.
A study from OsloMet University found that gluten-free products cost up to four times more than regular ones, without added nutritional benefits.
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Researchers advise anyone with gut problems to get tested for celiac disease and wheat allergy first, then try a low-FODMAP diet before turning to gluten-free eating, and only under professional guidance.
Source: Forskning.no, The Lancet, and OsloMet University.
This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.