When Matt Damon recently credited his weight loss to going gluten-free, it reignited a familiar debate about this divisive dietary approach. But while The Odyssey star’s claims have sparked discussion, the science behind weight loss tells a far more nuanced story than simply cutting out a single protein.

Gluten is a naturally occurring protein found in grains such as wheat, barley and rye, which means it’s commonly consumed in everyday foods like bread, pasta and cereal. For most people, gluten doesn’t cause any health problems.

But for those with coeliac disease – which affects about 1% of people – avoiding it is essential. This autoimmune condition triggers an immune response to gluten, damaging the small intestine’s lining, impairing nutrient absorption.

Then there’s gluten intolerance, or non-coeliac gluten sensitivity, a condition associated with symptoms like bloating and reflux. People with this condition also commonly experience problems beyond the digestive system, including headaches and skin rashes.

Despite growing numbers of people reporting such symptoms, gluten intolerance remains hotly debated in terms of its causes and management. Currently, the only recommended........

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