Non-Coeliac Gluten Sensitivity: What’s Really Triggering Your Symptoms?
Millions of people have cut gluten from their diets, hoping to relieve bloating, fatigue, or digestive discomfort. But what if gluten isn’t the real culprit? Recent research and expert commentary suggest that non-coeliac gluten sensitivity (NCGS) may actually be caused by other components in wheat — such as FODMAPs and amylase-trypsin inhibitors (ATIs) — rather than gluten itself.
As gluten-free diets continue to dominate grocery aisles and social media feeds, understanding what’s truly behind these symptoms matters more than ever. According to FoodNavigator, one in ten consumers now report some form of gluten sensitivity, while NYU Langone Health notes that one-third of Americans are actively trying to avoid gluten. Yet, emerging science paints a more complex picture.
Understanding Non-Coeliac Gluten Sensitivity (NCGS)
Non-coeliac gluten sensitivity describes people who experience symptoms similar to coeliac disease — such as bloating, abdominal pain, or brain fog — but test negative for both coeliac disease and wheat allergy. For years, gluten was blamed as the main trigger. However, new evidence suggests that other wheat components may play a larger role.
Key Symptoms of NCGS
- Abdominal pain and bloating
- Fatigue or “brain fog”
- Headaches or joint pain
- Diarrhea or constipation
- Skin rashes or eczema-like symptoms
Unlike coeliac disease, NCGS does not cause intestinal damage or autoimmune reactions. Symptoms often improve when wheat-containing foods are reduced — but not necessarily eliminated entirely.
Is Gluten Really the Problem?
In 2025, a PubMed study reviewed decades of data and found that many people who believe they are sensitive to gluten may actually react to FODMAPs (Fermentable Oligo-, Di-, Mono-saccharides and Polyols) — short-chain carbohydrates that are poorly absorbed in the gut. These FODMAPs, found in wheat, onions, garlic, and certain fruits, can cause gas, bloating, and discomfort in people with irritable bowel syndrome (IBS).
In other words, the discomfort many attribute to gluten might instead be a response to these fermentable carbs. This explains why some people feel better on a gluten-free diet — not because they’ve removed gluten, but because they’ve reduced FODMAP intake.
Other Wheat Components That May Trigger Symptoms
| Wheat Component | Possible Effect | Found In |
|---|---|---|
| FODMAPs (fructans) | Cause gas, bloating, and discomfort due to fermentation | Wheat, rye, barley, onions, garlic |
| Amylase-Trypsin Inhibitors (ATIs) | Trigger innate immune responses and inflammation | Wheat and related grains |
| Wheat Germ Agglutinin (WGA) | May irritate intestinal lining in sensitive individuals | Wheat germ and whole grains |
Gluten Sensitivity vs Coeliac Disease vs Wheat Allergy vs IBS
Understanding the differences between these conditions is crucial for proper diagnosis and treatment.
| Condition | Immune Response | Diagnostic Tests | Dietary Management |
|---|---|---|---|
| Coeliac Disease | Autoimmune reaction to gluten | Positive blood tests and biopsy | Strict lifelong gluten-free diet |
| Wheat Allergy | IgE-mediated allergic response | Allergy testing (skin or blood) | Avoid wheat; gluten-free not always required |
| Non-Coeliac Gluten Sensitivity (NCGS) | Non-autoimmune, non-allergic reaction | Diagnosis of exclusion | Individualized reduction of wheat/FODMAPs |
| Irritable Bowel Syndrome (IBS) | Functional gut disorder | Clinical criteria (Rome IV) | Low-FODMAP diet often effective |
Why Gluten-Free Diets Don’t Always Work
Many people who go gluten-free still experience symptoms. This may be because gluten-free products often contain high-FODMAP ingredients like chickpea flour, honey, or inulin. Additionally, gluten-free processed foods can be lower in fiber, iron, and B vitamins, leading to nutritional imbalances.
According to The Advisory Board, 9.7% of gluten-free consumers self-manage their condition without medical guidance, which may lead to unnecessary restrictions or missed diagnoses.
Common Reasons Gluten-Free Diets Fail
- Hidden FODMAPs in gluten-free foods
- Cross-contamination with wheat
- Undiagnosed IBS or small intestinal bacterial overgrowth (SIBO)
- Psychological expectation effects (placebo/nocebo)
How to Know What’s Really Causing Your Symptoms
The only reliable way to identify your triggers is through a structured elimination and reintroduction process guided by a dietitian or gastroenterologist. Testing for coeliac disease should always come first — before removing gluten — since testing accuracy depends on gluten consumption.
Steps to Identify Your Sensitivity
- Get tested for coeliac disease and wheat allergy.
- Try a temporary low-FODMAP diet under professional supervision.
- Reintroduce foods one by one to identify triggers.
- Track symptoms using a food and symptom journal or digital app.
Food Scan Genius: A Smarter Way to Decode Ingredients
For consumers trying to understand what’s in their food, the Food Scan Genius app can help. It scans product labels, identifies potential triggers like FODMAPs or wheat derivatives, and tailors recommendations to your dietary needs. As one user shared:
“I thought I was gluten-sensitive, but Food Scan Genius helped me realize it was actually certain FODMAP ingredients. It completely changed how I shop.”
With growing demand for ingredient transparency, tools like Food Scan Genius empower consumers to make informed choices without unnecessary restrictions.
Why This Matters for Everyone
Even if you don’t have gluten sensitivity, this topic highlights a broader issue: food labeling and ingredient complexity. Many packaged foods contain hidden components that affect digestion, mood, and energy. Understanding these connections helps everyone — from parents to athletes — make smarter dietary decisions.
Takeaway
Non-coeliac gluten sensitivity is real, but gluten may not always be the villain. FODMAPs, ATIs, and other wheat components could be driving your symptoms. Before committing to a strict gluten-free diet, consult a healthcare professional and consider a structured approach to identifying triggers. And for everyday shopping, tools like Food Scan Genius make it easier to choose foods that truly support your well-being.
Frequently Asked Questions (FAQ)
1. What causes non-coeliac gluten sensitivity?
NCGS may result from sensitivity to FODMAPs, ATIs, or other wheat components rather than gluten itself. Psychological and gut microbiome factors may also play a role.
2. How is NCGS different from coeliac disease?
Coeliac disease is an autoimmune condition that damages the small intestine when gluten is consumed. NCGS does not cause intestinal damage and is diagnosed by ruling out coeliac disease and wheat allergy.
3. Can I test for gluten sensitivity?
There’s no specific test for NCGS. Diagnosis involves excluding coeliac disease and wheat allergy, followed by a supervised elimination and reintroduction diet.
4. Are gluten-free foods always healthier?
Not necessarily. Many gluten-free products are higher in sugar, fat, or refined starches and may lack essential nutrients like fiber and B vitamins.
5. Should I go gluten-free if I have IBS?
Not automatically. A low-FODMAP diet is often more effective for IBS symptoms than a gluten-free diet. Work with a dietitian to find what works best for you.
6. How can Food Scan Genius help me manage sensitivities?
Food Scan Genius analyzes ingredients and identifies potential triggers like FODMAPs or hidden wheat components, helping you make better food choices without guesswork.
