Understanding Non-Coeliac Gluten Sensitivity and Its Symptoms
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Introduction
Many people avoid gluten because they feel it causes digestive or mood-related issues, even if they don’t have coeliac disease. This condition is often referred to as non-coeliac gluten sensitivity (NCGS). While it’s not well understood, recent research shows that the symptoms people experience may not be caused by gluten itself—but possibly by other factors like expectations, stress, or even other ingredients in food.
What Is Non-Coeliac Gluten Sensitivity?
NCGS describes a group of people who report symptoms like bloating, fatigue, brain fog, or anxiety after eating gluten—but without having coeliac disease or a wheat allergy. These individuals usually feel better when they stop eating gluten, so they often adopt a gluten-free diet. But this doesn’t always mean gluten is the actual cause of their discomfort.
What the Research Shows
A recent study aimed to find out how gluten affects people with NCGS compared to those with no digestive issues. Participants were given food with gluten or a gluten-free alternative without knowing which they were eating. This helped researchers understand whether the reaction was due to gluten itself or possibly other reasons.
The results showed that:
- People with NCGS had higher fatigue and more digestive issues like bloating and abdominal pain—regardless of whether they ate gluten or not.
- They also had more negative feelings and lower mood scores even before eating anything.
- Healthy people didn’t show strong reactions to gluten or gluten-free foods.
- No clear signs of inflammation, “leaky gut,” or other physical changes were found when gluten was consumed.
So What’s Really Happening?
The study suggests that some of the symptoms in NCGS might be related more to expectations than to gluten. This is known as the nocebo effect—when expecting a negative reaction causes one to happen, even if the trigger isn’t present. It’s similar to the placebo effect, but in the opposite direction.
This doesn’t mean the symptoms are “in someone’s head.” They are real, but they may be triggered by stress, fear of certain foods, or other parts of the diet like FODMAPs (a group of fermentable carbs known to cause gut issues).
What This Means for You
If you feel unwell after eating gluten, it’s important to get tested for coeliac disease first. If that’s ruled out, NCGS might be considered. But jumping straight to a gluten-free diet may not always help in the long term.
A better approach may include:
- Keeping a food and symptom journal
- Trying an elimination diet under expert supervision
- Exploring other potential triggers like stress or FODMAPs
- Considering support like cognitive-behavioral therapy (CBT) for gut-related anxiety
Conclusion
NCGS is a complex condition. While gluten may seem like the cause, symptoms might be linked more to how our brain and gut communicate and how we feel about the food we eat. A thoughtful, supportive approach—not just removing gluten—is often the best way to manage it.