Over the past decade, the number of people following a gluten-free diet has skyrocketed—tripling in size, according to a new study.
But here’s the kicker: the rate of celiac disease, the actual medical condition that requires avoiding gluten, has remained the same.
A team from Rutgers New Jersey Medical School analyzed data from 22,278 people and found that millions are cutting gluten without a medical reason.
Why? Many believe it’s a shortcut to better health and weight loss.
“People may believe a gluten-free diet is healthier, and the diet is trendy,” says Hyunseok Kim, the study’s lead author.
But is there any scientific evidence that going gluten-free benefits those without a diagnosed sensitivity? The answer might surprise you.
The Gluten-Free Explosion
The study, published in a leading medical journal, examined data from the National Health and Nutrition Examination Surveys (NHANES).
It found that in 2009-2010, only 0.52% of people without celiac disease were avoiding gluten. By 2013-2014, that number jumped to 1.69%.
That means roughly 2.7 million Americans have gone gluten-free, but only 1.76 million have celiac disease.
So why are millions of people voluntarily giving up bread, pasta, and other wheat-based foods? The study suggests three key reasons:
- The belief that gluten-free equals healthier living.
- The increasing availability of gluten-free products in grocery stores and restaurants.
- Self-diagnosed gluten sensitivity, where people assume gluten is causing their digestive discomfort.
And here’s where it gets interesting: the gluten-free trend may have had an unexpected impact on celiac disease itself.
Wait—Going Gluten-Free Might Reduce Celiac Disease?
It sounds bizarre, but the researchers speculate that the rising popularity of gluten-free diets may have actually prevented an increase in celiac disease cases.
How? One theory is that as more people reduce gluten intake, fewer people develop full-blown celiac disease. However, there’s no conclusive evidence yet to prove this.
But before you swear off gluten forever, let’s take a deeper look.
The Shocking Truth About Gluten-Free Benefits
While many people report feeling better after going gluten-free, scientists argue that it’s not necessarily the lack of gluten that’s helping them.
A commentary published alongside the study by Dr. Daphne Miller of the University of California questions whether gluten itself is the culprit.
“It is important for clinicians to understand whether, in most cases, it is the elimination of the protein gluten that is responsible for symptom improvement or whether following a gluten-free diet is simply a marker of other dietary choices that are creating positive effects,” writes Miller.
Translation? Many people who go gluten-free also cut out processed foods, excess sugar, and unhealthy carbs—which could be the real reason they feel better.
Are You Imagining Gluten Sensitivity?
A groundbreaking study last year put gluten sensitivity to the test.
Researchers took 37 people who identified as gluten-sensitive and had them eat three different diets:
- A high-gluten diet
- A low-gluten diet
- A placebo diet with no gluten at all
None of the participants knew which diet they were on. The results? They reported the same bloating, stomach pain, and nausea—regardless of gluten intake.
This suggests that gluten wasn’t the actual problem.
Instead, the researchers believe the symptoms were caused by either the nocebo effect or FODMAPS, a group of hard-to-digest carbohydrates found in many wheat-based foods.
Simply put, if you expect gluten to make you feel bad, it probably will—whether or not it actually does anything.
So, Should You Give Up Gluten?
Here’s what we know:
If you have celiac disease, gluten is harmful and must be avoided.
If you have a diagnosed gluten intolerance, removing gluten may improve symptoms.
If you simply feel better on a gluten-free diet, it may be because you’re eating healthier overall—not because of the lack of gluten.
The Rutgers team now plans to expand their research, looking at whether gluten-free diets impact digestion, brain function, and overall health.
In the meantime, if you’re considering cutting gluten, ask yourself:
Am I making this decision based on scientific evidence or social trends?
Could I be feeling better because I’m eating fewer processed foods?
Have I considered other dietary changes before blaming gluten?
At the end of the day, going gluten-free isn’t inherently healthier—it’s what you replace gluten with that truly matters.
So, before you ditch the bread, make sure you’re not just following a trend.
Would love to hear your thoughts! Have you tried a gluten-free diet? Did it make a real difference? Drop a comment below!
