Gluten intolerance is on the rise

Gluten intolerance, often referred to as non-coeliac gluten sensitivity, has been on the rise in recent decades. Symptoms of gluten related inflammation can include digestive distress, bloating, fatigue, joint pain, eczema and headaches.

Gluten is a protein found in wheat, barley, and rye. In coeliac disease this protein triggers an autoimmune response that severely damages the gut, contributing to malnutrition, and in many cases causing intense pain and gastrointestinal distress.

Gluten intolerance is not as acute a reaction as coeliac disease, but it can lead to significant discomfort. Several theories have been proposed as to why gluten intolerance is becoming more common, pointing to changes in diet, environmental factors, and the composition of modern wheat. (1)

Increased Awareness and Diagnosis

One explanation for the apparent rise in gluten intolerance is simply greater awareness. In the past, many people with gluten-related symptoms were likely misdiagnosed, or attributed their discomfort to other conditions like irritable bowel syndrome (IBS).

Today, due to more extensive research and public attention on digestive health, individuals are more likely to recognise gluten intolerance as a possible cause of their symptoms. This heightened awareness, combined with an increase in self-diagnosis, has contributed to the perception that gluten intolerance is more common than it used to be. (2)

Changes in Wheat Composition

The composition of modern wheat has changed significantly over the last century. Selective breeding has increased crop yields, pest resistance, and shelf life, but it has also changed the genetic structure of wheat. Modern wheat varieties, especially ‘dwarf wheat’, contain higher amounts of gluten than traditional wheat, and different protein composition.

These newer varieties may be harder for some people to digest. In addition, modern wheat processing methods can alter wheat proteins in ways that make them more likely to cause inflammation or irritation, which may contribute to gluten sensitivity. (3)

Gluten or Glyphosate?

Glyphosate, a widely used herbicide in agriculture, has been linked by some researchers to increasing gluten sensitivity, as trace glyphosate residues often remain in the end food product.

Studies suggest that glyphosate exposure may disrupt gut microbiota and increase intestinal permeability. This is often referred to as ‘leaky gut syndrome’, where an imbalance in gut bacteria causes damage to intestinal membranes, enabling undigested food particles, including gluten, to enter the bloodstream, triggering immune responses that result in symptoms of intolerance. (4)

While evidence connecting glyphosate directly to gluten intolerance remains limited, this has fuelled interest in organically grown products as a way to reduce exposure. (5)

The Modern Gut

The hygiene hypothesis is another theory that helps explain why gluten intolerance is on the rise. This hypothesis suggests that overly sanitised environments, especially in childhood, can lead to an imbalance in gut bacteria (the microbiome), which plays a critical role in supporting immune function and digestive health. An unhealthy, imbalanced microbiome can increase susceptibility to digestive disorders, including gluten intolerance, by making the gut lining more permeable and less able to tolerate certain proteins. (6)

Increased Gluten Consumption and Processed Foods

The modern diet has become heavily reliant on many gluten-rich foods. Gluten is present not only in bread and pasta, but also in a wide variety of processed foods, from sauces and soups to salad dressings and even some medications. With gluten found in so many foods, many people consume it several times daily, which may increase the likelihood of developing a sensitivity. Highly processed forms of wheat, commonly found in fast foods and convenience foods, are harder for the body to digest than traditional whole grains. This reliance on processed foods with high gluten content may exacerbate symptoms in individuals with a sensitivity, potentially contributing to the development of gluten intolerance over time. (7)

Increased Sensitivity to Food Allergens and Autoimmune Conditions

In recent decades, autoimmune disorders and food sensitivities have been increasing across the population. Some researchers believe that this may be due to environmental factors, such as exposure to chemicals, stress, and changes in diet, which can all affect immune function. For people with existing autoimmune diseases or other food sensitivities, gluten can act as a trigger, increasing inflammation levels and worsening symptoms. (8)

Cultural Trends

The gluten-free diet has gained popularity in recent years, both as a treatment for gluten intolerance, and as a tool to improve health outcomes. The rise of social media and increased access to information have popularised gluten-free diets, leading to a trend of ‘going gluten-free’, even among those without any sensitivity.

Whilst many healthy natural whole foods (unprocessed fresh fruit and vegetables, nuts, seeds, meats and many grains) are naturally gluten-free, manufactured gluten-free products which mimic familiar gluten containing foods are increasingly being created and marketed, and are almost always highly processed to an extent that may negate any benefits of removing gluten. (9)

Conclusion

The growing incidence of gluten intolerance appears to stem from a combination of increased awareness, changes in wheat and food processing, gut health issues, and cultural influences. This complex condition underscores the importance of making informed dietary choices while also being mindful of potential over-processing in some gluten-free products. For individuals experiencing symptoms related to gluten, understanding the root causes and addressing dietary and lifestyle factors can lead to better health and greater comfort.

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