Scientists and doctors are looking again at the humble loaf. New reporting highlights a body of research showing that the protein gluten, found in wheat, rye, and barley, can set off immune reactions in some people that reach far beyond the gut. In those with coeliac disease or a milder gluten sensitivity, this reaction may create inflammation that travels through the “gut–brain axis”–the communication line linking the digestive system to the brain. When that pathway is irritated, people can feel unusually tired, foggy, anxious, or depressed, and a small share may even face a higher chance of schizophrenia.
Doctors have long observed that mood disorders are more common in coeliac patients than in the general population. Clinical reviews and small trials suggest that removing gluten can lessen low mood and tiredness in many of these patients, although results vary person to person. For some, the strict gluten-free routine itself can become stressful, so experts advise testing for coeliac disease or supervised “elimination diets” rather than self-diagnosis.
Roughly one adult in a hundred has coeliac disease, and several times that number may be gluten-sensitive, making this a public-health topic worth attention. If bread, pasta, or other staples reliably leave you drained or down, a healthcare professional can help decide whether gluten is the culprit and how to adjust your diet without risking nutrient gaps.
“Psychiatric and Neurological Manifestations of Celiac Disease” – Nutrients, February 2023.
Large review summarising evidence that untreated coeliac disease is linked to higher rates of depression, anxiety, and schizophrenia; discusses gut-driven inflammation and nutrient shortages as possible causes.
“Anxiety and Depression Among Adults and Children With Coeliac Disease: Role of a Gluten-Free Diet” — Psychiatric Research & Clinical Practice, April 2024.
Reports that following a gluten-free diet was associated with lower depression and anxiety scores in both adults and children diagnosed with coeliac disease.
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