Self-Reported Gluten Intolerance Is Prevalent, but Not All Gluten-Containing Foods Are Equal

Area of Science:

• Gastroenterology
• Nutrition Science
• Public Health

Background:

• Celiac disease affects approximately 1% of the population.
• A significant number of individuals report non-celiac gluten sensitivity.
• Understanding the prevalence of gluten intolerance is crucial for public health initiatives.

Purpose of the Study:

• To estimate the prevalence of self-reported gluten intolerance in US adults.
• To identify specific gluten-containing foods most frequently associated with intolerance.
• To explore patterns of self-reported gluten avoidance.

Main Methods:

• An online survey was administered to US adults aged 18-80 years.
• Gluten intolerance was defined by self-reported sensitivity to wheat, barley, rye, flour, or pasta.
• Individuals with diagnosed celiac disease were included in the study population.

Main Results:

• The overall prevalence of self-reported gluten intolerance was 5.1% (95% CI 4.2-6.1%).
• Wheat was the most frequently reported trigger (4.8%), followed by flour (1.2%), pasta (0.9%), barley (0.8%), and rye (0.8%).
• A substantial portion of those reporting intolerance (62.0%) identified only wheat as the trigger, indicating potential confusion with other food sensitivities.

Conclusions:

• Self-reported intolerance to wheat is common, but intolerance to all gluten-containing foods is less so.
• The findings suggest a high prevalence of self-perceived non-celiac gluten sensitivity.
• Results may indicate a need for improved public education on gluten-containing foods and celiac disease.