Researchers find most gluten-sensitive individuals can’t identify difference between gluten-containing and gluten-free flours

According to an article published in LAWeekly, although sales of gluten-free foods have only continued to increase, there has been evidence to show that the number of celiac disease sufferers has increased. Instead, this more than likely reflects an increase in the diagnosis of – or self-diagnosis of – non-celiac gluten sensitivity (NCGS). NCGS is diagnosed in patients that definitely do not have celiac disease, but still experience a number of self-reported symptoms, including bloating, diarrhea, headache, and abdominal pain after eating gluten-containing foods. 

However, a study recently published in the journal Alimentary Pharmacology and Therapeutics found that, out of the 35 NCGS participants they observed, 12 were able to identify and experienced worse symptoms  when consuming gluten-containing flour. 17 participants identified the gluten-free flour as causing worsening symptoms and 6 participants experienced no adverse symptoms at all. During this double blind test, participants were given one of two different types of flour – one gluten-free, one gluten-containing –  that they were instructed to pour pasta or soup. After 10 days, participants were given the other type of flour, and the process was repeated. Participants were asked to record their symptoms, and were asked if they could identify which flour was which. 

The researchers believe that, although this study was small, it indicates that the majority of people that believe they are sensitive to gluten are not, and instead these symptoms may be caused by the presence of highly-complex and difficult to digest carbohydrates, or other psychological or physiological causes.