Scientists say gluten isn’t the real villain, it’s more about how your gut talks to your brain

New research suggests that most people who believe they’re sensitive to gluten are actually responding to something else, perhaps certain carbohydrates known as FODMAPs, or even how their brain and gut interact (Image: Pexels)

From introducing gluten-free diets to blaming everyday foods like bread, pasta, biscuits, and even sauces thickened with wheat, the buzz about gluten being the villain for every bout of bloating or fatigue has grown louder over the years.

What began as a medical concern for those with coeliac disease soon spiralled into a global wellness trend, turning supermarket aisles into battlegrounds between “gluten-free” and “regular” labels. Yet, as scientists now reveal, gluten might not be the true culprit after all, it seems the story runs much deeper than a slice of toast.

According to new research, gluten might not be the troublemaker it’s been made out to be. A team of scientists led by Associate Professor Jessica Biesiekierski at the University of Melbourne has shaken up the gluten conversation with a recent review published in The Lancet.

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Their findings suggest that most people who believe they’re sensitive to gluten are actually responding to something else, perhaps certain carbohydrates known as FODMAPs, or even how their brain and gut interact.

“Contrary to popular belief, most people with non-coeliac gluten sensitivity aren’t reacting to gluten. Symptoms such as bloating, fatigue, and abdominal pain are more often triggered by fermentable carbs or expectations around food rather than gluten itself,” Biesiekierski explained.

The study re-examined years of global research into the condition and found that in controlled trials, very few participants showed genuine reactions to gluten. Most symptoms, it turned out, were identical to placebo responses. This has led scientists to rethink gluten sensitivity altogether.

According to Biesiekierski, “We now understand that many people who think they’re reacting to gluten may actually be experiencing broader gut-brain interactions, similar to those found in irritable bowel syndrome.”

In short, gluten might not be the villain — our bodies’ communication systems could be.

What’s really behind gluten sensitivity

It’s  not always gluten: Research shows that FODMAPs — fermentable carbohydrates found in wheat and many other foods — are more likely to trigger symptoms than gluten itself.

The brain plays a huge role: Experts now believe how we interpret gut sensations can amplify discomfort. “Anticipation and past experiences with food can heighten our body’s reactions,” Biesiekierski said.

Gut conditions overlap: The findings place non-coeliac gluten sensitivity closer to irritable bowel syndrome than to coeliac disease. Both involve complex gut-brain dynamics rather than a simple immune reaction.

Towards personal care: Associate Professor Jason Tye-Din, gastroenterologist at the Royal Melbourne Hospital, says this understanding could transform treatment. “Distinguishing gluten sensitivity from related gut issues is key to providing accurate diagnosis and personalised care,” he said.

Scientists are calling for public health campaigns to stop painting gluten as the universal bad guy. Biesiekierski added, “Successful management should blend dietary changes with psychological support. Gluten isn’t inherently harmful, it’s about understanding the whole system.”

FAQs on Gluten Sensitivity

1. What is gluten sensitivity?

Gluten sensitivity involves symptoms like bloating, fatigue, and abdominal pain, but recent research suggests these may be caused by fermentable carbohydrates (FODMAPs) rather than gluten itself.

2. How is gluten sensitivity different from coeliac disease?

Unlike coeliac disease, which is an autoimmune reaction to gluten, non-coeliac gluten sensitivity may involve gut-brain interactions and responses to FODMAPs.

3. Are FODMAPs the real cause of symptoms in gluten sensitivity?

Yes, studies indicate that fermentable carbohydrates found in wheat and other foods are more likely to trigger symptoms than gluten itself.

4. Can psychological factors affect gluten sensitivity symptoms?

Absolutely. Experts believe that anticipation and past experiences with food can amplify gut discomfort, contributing to symptoms attributed to gluten sensitivity.

5. How should gluten sensitivity be managed?

Effective management should combine dietary changes with psychological support, focusing on the broader gut-brain interactions rather than solely avoiding gluten.

Disclaimer: This article, including health and fitness advice, only provides generic information. Don’t treat it as a substitute for qualified medical opinion. Always consult a specialist for specific health diagnosis.