Posted on 10/27/2025 7:47:08 PM PDT by ConservativeMind
A study has revealed that gluten sensitivity, which affects approximately 10% of the global population, is not actually about gluten but part of the way the gut and brain interact.
The findings are expected to set a new benchmark for how gluten sensitivity is defined, diagnosed and treated.
The research review examined current published evidence for non-celiac gluten sensitivity (NCGS) to better understand this highly prevalent condition.
People with NCGS experience symptoms after consuming gluten but do not have celiac disease, an autoimmune disease triggered by gluten. Common symptoms include bloating, gut pain and fatigue.
Lead researcher Jessica Biesiekierski said the findings overturn long-held assumptions about gluten sensitivity.
"Contrary to popular belief, most people with NCGS aren't reacting to gluten," Associate Professor Biesiekierski said.
"Our findings show that symptoms are more often triggered by fermentable carbohydrates, commonly known as FODMAPs, by other wheat components or by people's expectations and prior experiences with food."
In the largest combined analysis, only a few tightly controlled trials found any real gluten reaction. Overall, people's responses were no different from when they were given a placebo.
"Across recent studies, people with IBS who believe they're gluten-sensitive react similarly to gluten, wheat, and placebo. This suggests that how people anticipate and interpret gut sensations can strongly influence their symptoms," Associate Professor Biesiekierski said.
"Taken together, this redefines NCGS as part of the gut–brain interaction spectrum, closer to conditions like irritable bowel syndrome, rather than a distinct gluten disorder."
"Millions of people around the world avoid gluten believing it harms their gut, often after experiencing real symptoms that range from mild discomfort to severe distress. Improving our scientific and clinical understanding of a condition affecting up to 15% of the global population is incredibly important," Associate Professor Biesiekierski said.
(Excerpt) Read more at medicalxpress.com ...
A nice explanation is provided by this same researcher in the next link, which had too much decent stuff to cut down to 300 words.
“Your gluten sensitivity might be something else entirely, new study shows”
https://medicalxpress.com/news/2025-10-gluten-sensitivity.html
For the gazillionth time unless someone is celiac, it’s usually just a sensitivity to American wheat and American processed bread. 🫤
Many Americans note when they travel abroad they can eat pasta and bread in countries like Italy no problem.
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