Study Finds Gluten and Wheat Are Safe for Many IBS Patients Despite Self-Perceptions
A new study shows that gluten and wheat are safe for many individuals with IBS, with psychological factors often influencing perceived sensitivities. Proper support may improve management strategies.
Recent research conducted by McMaster University has revealed that many individuals with irritable bowel syndrome (IBS) who believe they are sensitive to gluten or wheat may not actually experience adverse reactions to these foods. The study, published in The Lancet Gastroenterology and Hepatology, involved a randomized, double-blind, sham-controlled crossover trial where participants with diagnosed IBS consumed cereal bars containing either gluten, whole wheat, or a placebo, without knowing which was which.
The results showed that the number of participants experiencing worsened symptoms was consistent across all groups, including the placebo. This indicates that psychological factors, such as expectations and belief in gluten sensitivity, could be influencing symptom perception rather than the actual presence of gluten or wheat. Senior author Premysl Bercik highlighted that while some patients might genuinely have a sensitivity, many are driven by the nocebo effect, where negative expectations lead to real symptoms.
Interestingly, when participants were informed which bars contained gluten or wheat after the trial, most did not alter their beliefs or dietary habits. This suggests that psychological support and personalized care could be beneficial alongside dietary guidance for IBS management.
The study also pointed out that a significant reason many continue to avoid gluten is the influence of social media and online communities that often reinforce negative perceptions of gluten. Bercik emphasized that avoiding gluten could be a way for some patients to feel in control of their condition, though this often leads to unnecessary dietary restrictions.
To ensure accurate assessment, the researchers designed a crossover trial involving 29 participants, measuring their symptoms and analyzing stool samples for gluten intake. Notably, lab tests revealed that some participants did not actually consume the gluten-containing bars, possibly to evade symptoms, highlighting the complexity of managing IBS.
Overall, the findings suggest that healthcare providers should incorporate psychological strategies and support when treating IBS patients. Moving beyond just dietary advice could improve patient outcomes and help debunk misconceptions about gluten sensitivity.
Source: https://medicalxpress.com/news/2025-07-sensitivities-gluten-wheat-safe-people.html
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