A new study published in the United European Gastroenterology Journal calls this long-accepted dogma into question. It indicates that gluten is unlikely to be the culprit for gastrointestinal distress in non-coeliac individuals. Smart Food Choice Researchers, led by University of Melbourne Associate Professor Jessica Biesiekierski, recently did a very interesting study. For each one, they enrolled 16 participants with non-coeliac gluten sensitivity and 20 healthy controls. According to the current study’s authors, these findings indicate that gluten is unlikely the culprit causing symptoms in people who think they’re gluten-sensitive.
Participants were randomly assigned to consume yoghurt with 16 g gluten or whey protein on an unknown basis. They later switched to the other intervention. Each participant consumed two muffins per day for five successive days. Each muffin, therefore, had either 8 grams of gluten or was entirely free of gluten. Even after making these interventions, researchers determined that there were no significant differences in the cortisol response or inflammatory markers following gluten consumption.
“Participants continued to report gastrointestinal symptoms, but these symptoms didn’t appear to be specifically triggered by gluten,” said Associate Professor Jessica Biesiekierski.
The qualitative study’s small sample size is its greatest strength, as revealed by this study’s most significant limitation. Researchers need to do more studies with bigger populations to find conclusive answers. Dr. Kerith Duncanson emphasized the need for more extensive studies, stating:
“Much larger numbers are needed for definitive conclusions and application to clinical practice.”
The study’s findings are important because they challenge the widely accepted story that blames so many gastrointestinal symptoms on gluten. In non-western nations, less than 1% of the population experiences coeliac disease. This autoimmune disease induces an inflammatory response in the small intestine when gluten is ingested. Yet about 10% of the population claims to be sensitive to gluten.
Researchers propose that high Fodmaps (Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols) might be responsible for the symptoms experienced by those who perceive themselves as gluten-sensitive. Their advice is to see a dietitian to identify any other dietary triggers.
“We’ve got this large number of people who are following a gluten-free diet, possibly unnecessarily,” added Assoc Prof Biesiekierski.
The study emphasizes the role of psychological treatments in alleviating symptoms blamed on gut sensitivity. Assoc Prof Biesiekierski noted:
“We have strong evidence supporting psychological treatments like cognitive behavioural therapy and gut-directed hypnotherapy.”
These practices are designed to recalibrate the gut-brain pathways that can lead to these perceived symptoms.