When Matt Damon recently attributed his weight loss to a gluten-free diet, he reignited a family debate about this controversial approach to eating. But while the Odyssey star’s claims have sparked debate, the science behind weight loss tells a much more nuanced story than simply eliminating a single protein.
Gluten is a naturally occurring protein found in grains such as wheat, barley, and rye, meaning it’s commonly consumed in everyday foods like bread, pasta, and cereals. For most people, gluten doesn’t cause any health problems.
However, for those with celiac disease, which affects about 1% of the population, avoiding it is essential. This autoimmune disease triggers a response to gluten, damaging the lining of the small intestine and making it difficult to absorb nutrients.
There is also gluten intolerance, or non-celiac gluten sensitivity, a condition associated with symptoms such as bloating and acid reflux. People with this condition also often experience problems beyond the digestive system, such as headaches and skin rashes.
Despite the growing number of people reporting these symptoms, gluten intolerance remains the subject of heated debate regarding its causes and treatment. Currently, the only recommended approach is to adopt a gluten-free diet.
For everyone else—those who do not have celiac disease or gluten intolerance—avoiding gluten-rich foods may be unnecessary and potentially problematic.
Gluten-rich foods, such as bread, pasta, and cereals, not only provide carbohydrates but are also excellent sources of fiber and B vitamins. Eliminating them can inadvertently contribute to nutritional deficiencies. However, the gluten-free market continues to grow, and forecasts suggest it will reach US$13.7 billion (almost €11.7 billion) by 2030.
Since Damon didn’t disclose any medical conditions when discussing his weight loss goals, the most likely explanation for his results lies in his overall diet and behavior, rather than gluten itself. Research published in Nutrients found no significant differences between gluten-free and gluten-rich diets in terms of weight or body fat among healthy adults.
