Some doctors and scientists believe there's been an increase in gluten-sensitivity due to environmental and food changes, with theories including: New wheat varieties have a higher gluten content. Farmers are using wheat with higher gluten varieties because of their natural insecticide qualities.

Is gluten intolerance becoming more common?

Approximately one or 0.5 percent of the adult population is affected worldwide. In addition, non-celiac gluten sensitivity (NCGS) is becoming increasingly important in the western world, the researchers explained.

Why is gluten an issue now?

Gluten provides no essential nutrients. People with celiac disease have an immune reaction that is triggered by eating gluten. They develop inflammation and damage in their intestinal tracts and other parts of the body when they eat foods containing gluten.