Patients with irritable bowel syndrome (IBS) who follow a gluten-free diet may be doing so in vain, according to a study published in The Lancet Gastroenterology and Hepatology. The results of their study, published in the journal The Lancet Gastroenterology and Hepatology , suggest that gluten is not always the cause of the deterioration in such patients.
The study involved 29 people with clinically confirmed IBS who believed gluten was bad for them. The participants were randomly given bars containing gluten, wheat, or none of these ingredients. None of them knew what they were eating. The result: Symptoms worsened regardless of the gluten content, even with placebo foods. This suggests that it may be anticipation, not physiological response, that played a crucial role.
Professor Przemysl Berczyk, the study's lead author, says many of these patients are under the influence of nocebo, when the belief that a certain product is harmful causes symptoms. He believes that popular gluten myths on social media also play a role.
The researchers emphasize that instead of a strict diet, which can be burdensome and unnecessary, patients should consider psychological support. This will allow them to safely reintroduce gluten-containing foods into their diet and get rid of dietary restrictions that have no valid reason.
What is gluten and who is it really harmful to?
Gluten is a protein found in wheat, barley, and rye. For most people, it is safe and does not cause any problems. However, in some cases, such as celiac disease or wheat allergy, gluten does pose a health risk. Such people should strictly avoid this protein.
However, in recent years, the gluten-free diet has become popular among people without medical conditions. Many believe that gluten-free is “easier to live with,” although scientific evidence does not support this.
