Research published in the journal Gut reveals that approximately one in ten people globally experience a condition known as non-celiac gluten/wheat sensitivity (NCGWS), despite lacking celiac disease. This finding emerges from a comprehensive review conducted by scientists in the UK and other regions who analyzed data from studies spanning multiple years and countries.
The study, led by Mohamed Shiha, a gastroenterologist at the University Hospitals of Leicester NHS Trust, collated information from 25 studies carried out between 2014 and 2024, involving nearly 50,000 adults across 16 countries. The researchers found that the global prevalence of self-reported NCGWS stands at 10.3%, though this percentage varies significantly by region. For instance, in the UK, the reported rate is as high as 23%, while in Chile, it is notably lower at 0.3%. In the United States, around 5% of individuals claim to have NCGWS, although this figure is derived from a single study.
Understanding Symptoms and Associated Conditions
The symptoms linked to NCGWS predominantly include gastrointestinal issues such as bloating, abdominal pain, and diarrhea. However, individuals also report experiencing fatigue, joint pain, and headaches. The research indicates a notable correlation between NCGWS and other health challenges, including anxiety and irritable bowel syndrome (IBS). Women are more frequently diagnosed with NCGWS, and the condition appears to be more prevalent among individuals suffering from depression and anxiety disorders.
Despite the significant number of individuals reporting NCGWS, only 40% of those affected adhere to a gluten-free diet, raising concerns about the management of the condition.
Challenges in Diagnosis and Treatment
Unlike celiac disease, which can be diagnosed through a straightforward blood test, NCGWS lacks standardized diagnostic criteria or reliable markers. The authors of the study suggest that NCGWS encompasses a diverse group of people experiencing gluten or wheat-related symptoms, often originating from various underlying mechanisms. These mechanisms may include gut-brain interaction disorders such as IBS, as well as psychological and social factors.
“Our findings suggest that NCGWS is an umbrella term that describes a broad group of individuals with wheat or gluten-related symptoms,” Shiha stated. He also noted that rising public awareness and media coverage may shape how individuals perceive their symptoms, leading to potential misdiagnoses.
Recent literature, including a review published in the Lancet, posits that many individuals who believe they are sensitive to gluten may actually be reacting to fermentable carbohydrates (FODMAPs) or other components of wheat. This review highlights the possibility that some cases of NCGWS could be attributed to a nocebo effect, where the expectation of adverse reactions to gluten influences individuals’ experiences.
The authors of the study stress the need for improved diagnostic and treatment protocols for NCGWS. They are currently developing clearer, symptom-based criteria to identify the condition more effectively. Shiha emphasized the importance of managing symptoms without imposing overly restrictive diets, which can adversely affect individuals’ quality of life and nutritional intake.
Overall, the study sheds light on a common yet often misunderstood condition, urging for greater awareness and more effective strategies for those affected by non-celiac gluten sensitivity.
