Why the ‘gluten-free movement’ is less of a fad than we thought – the washington post baby fell off bed signs of concussion

Part of the increase doubtlessly relates to growing awareness of issues like celiac disease and gluten sensitivity. Celiac disease, a chronic autoimmune disorder that impacts both the digestive tract and other parts of the body, is caused by an intolerance of gluten, an otherwise benign mix of proteins found in wheat, rye, barley and some other grains. It’s diagnosed through both a blood test and a biopsy of the small intestine, which — in people with celiac disease — is often damaged and inflamed.

Prior to 2009, rates of diagnosed celiac disease climbed steadily in the United States, as doctors and patients became more familiar with the diagnosis. But in the more recent past, Murray and his colleagues found, the total number of celiac cases has leveled off, perhaps because physicians and patients are now well-aware of the disease.

What is still increasing is the number of people who have abandoned gluten for different reasons: how many have done so because it’s trendy or because they have a real allergy, researchers aren’t quite sure. Benjamin Lebwohl, the director of clinical research at Columbia University’s Celiac Disease Center, estimates that more than half of the 3.1 million PWAGs observed in this latest study have a legitimate, non-celiac gluten sensitivity — a phenomenon that has only emerged in the past five years in the medical literature.

Patients with these sensitivities frequently experience intestinal problems, as well as fatigue, stomachaches and a sense of mental fogginess. And while researchers don’t understand the underlying mechanism, clinical studies have shown symptoms in many patients are relieved by the switch to a gluten-free diet.

It’s thought that gluten may play some role in inflammation, although that hasn’t been proven. It’s also possible that when people cut gluten from their diet, they also inadvertently cut out other irritants and allergens. There is a lot of interest lately in FODMAPs, a class of carbohydrates that has been shown to cause gastrointestinal symptoms and that is present in large quantities in wheat. A low-FODMAP diet involves cutting out foods such as conventional bread, pasta, milk, onions and cheese.

Some researchers have pointed out that such a subjective measure inherently leads to overdiagnosis. It can also be harmful, if a patient undertakes it on her own. (Among other things, including the risk of weight gain and nutritional deficiencies, it becomes impossible to test for celiac disease after someone’s already given up gluten.)

But for Neiwirth, the artist, the process worked. For 15 years, beginning in high school, she got sick after every meal; she felt no better after eliminating spicy foods, beans and other suspected triggers from her diet, and she tested negative for celiac. Around her 30th birthday, a new doctor suggested she trial a three-week gluten-free diet anyway and monitor how she felt.

Some people stop eating gluten, for instance, to accommodate the diets of their gluten-sensitive spouses or children. Even more have latched onto the popular belief that gluten-free diets promote weight loss, athletic performance and other generalized health benefits — even though research has repeatedly established that such claims are pseudoscience.

Whatever the motivations of the PWAGs, Lebwohl said, he’s hopeful that their growth will spark more discussion of the complex questions that still surround gluten intolerance. As hot as gluten-free has gotten in the past 10 years, the research behind non-celiac gluten sensitivity remains “tremendously uncertain.”