A recent study has uncovered that a significant number of individuals experience sensitivity to gluten or wheat without having celiac disease. Researchers from the UK and other countries conducted a comprehensive review of various studies, estimating that approximately one in ten people globally report a condition known as non-celiac gluten/wheat sensitivity (NCGWS).
This investigation, led by Mohamed Shiha, a gastroenterologist at the University Hospitals of Leicester NHS Trust, highlights that NCGWS is not only prevalent but also associated with considerable emotional and psychological burdens. According to Shiha, “NCGWS is both common and linked to a significant emotional and psychological burden.”
Systematic Analysis of Global Sensitivity
The research team systematically analyzed data from 25 studies conducted between 2014 and 2024 across 16 countries, involving nearly 50,000 adults. They found that the global incidence of self-reported NCGWS stands at 10.3%, but this figure varies considerably by region. For instance, in the United Kingdom, the prevalence is reported at 23%, whereas in Chile, it is as low as 0.3%. In the United States, about 5% of the population claims to have NCGWS, although this estimate is based on a single study.
The researchers identified the most common symptoms linked to NCGWS as gastrointestinal issues, including bloating, abdominal pain, and diarrhea. Additional symptoms reported include fatigue, joint pain, and headaches. Notably, women are more likely to report experiencing NCGWS, and the condition appears to be more common among individuals with depression, anxiety, and irritable bowel syndrome (IBS). Despite the challenges associated with NCGWS, only 40% of those affected adhere to a gluten-free diet.
Complex Diagnosis and Underlying Causes
Diagnosing NCGWS presents challenges, as there are no standardized criteria or reliable markers for identification, unlike celiac disease, which can be diagnosed through a simple blood test. The authors emphasize that NCGWS represents a complex condition with no singular cause. Shiha elaborates, stating, “Our findings suggest that NCGWS is an umbrella term that describes a broad group of individuals with wheat or gluten-related symptoms that often stem from different underlying mechanisms.”
The research indicates that factors such as gut-brain interaction disorders, including IBS, as well as psychological and social elements, may contribute to the condition. In some instances, rising public awareness and media attention may influence how individuals interpret their symptoms. Shiha notes that many cases may not be directly related to gluten or wheat but rather overlap with IBS and other gut-brain interaction disorders.
Adding to this discussion, a review published in the Lancet just last week suggested that many individuals who believe they are gluten-sensitive may actually have sensitivities to fermentable carbohydrates (FODMAPs) or other components of wheat. Some cases might even be attributed to a nocebo effect, where the expectation of harm from consuming gluten influences symptom presentation—a finding supported by a small clinical trial released earlier in July.
Given the complexities surrounding NCGWS, the researchers advocate for improved diagnostic protocols and treatment options. Shiha and his team are working on establishing clearer, symptom-based criteria for identifying NCGWS. “We also want to explore how to best manage these symptoms without resorting to unnecessary restrictive diets, which can affect quality of life and nutrition,” he stated.
The findings from this significant study were published in the journal Gut on Tuesday, marking an important step in understanding NCGWS and its implications for health and well-being.
