Think you can't tolerate gluten? New research suggests otherwise.

Gluten-free food has been a hype for years. From athletes to influencers, everyone swears that gluten-free bread, pasta, and cookies are the key to a healthier lifestyle. But new research, published in The Lancet , questions that belief.

Because in most cases the problem does not lie with gluten itself.

In people with celiac disease, the immune system reacts strongly to gluten. This leads to inflammation and damage to the intestines. But there is also a group of people who experience abdominal pain, bloating, or fatigue after eating bread or pasta, even though they do not have celiac disease or a wheat allergy. These people are often labeled "gluten-sensitive."

Australian researchers compared 58 previous studies on this topic. Their conclusion? For most people who think they are sensitive to gluten, the cause likely lies elsewhere.

A key finding comes from research on so-called FODMAPs: carbohydrates found in foods like wheat, onions, and garlic that are difficult to digest. People who thought they had gluten-related problems experienced significantly fewer symptoms when they avoided these FODMAPs, even after they returned to eating gluten.

Expectations also play a major role. In so-called blind tests, where participants didn't know whether they were receiving gluten or a placebo, the differences in symptoms largely disappeared. Some people even experienced the same symptoms from a placebo, simply because they expected to feel bad. This demonstrates the strong connection between our brain and gut.

The fact that many people feel better after eliminating gluten may have other reasons, according to the researchers. Those who avoid gluten often eat fewer processed products and more vegetables, fruit, and nuts. This is simply healthier. Moreover, the feeling of control over what you eat often provides peace of mind, which also benefits digestion.

However, completely avoiding gluten is not without risks. Gluten-free products are on average 139 percent more expensive, contain less fiber, and sometimes even fewer essential nutrients. Moreover, long-term avoidance can lead to a limited diet and anxiety about food.