I had a brief look over the study [1] a couple of times - specifically looking for what other factors of the diet they monitored. I'm more prone to skimming the

I had a brief look over the study [1] a couple of times - specifically looking for what other factors of the diet they monitored. I'm more prone to skimming these days but still I could find no information other than how they tested with the additional gluten vs placebo. In other words there's no outline of the diet these participants during the time of testing. It's IMHO either, poor design or an unfortunate oversight not to include these important details in the released study. The study number being 36 in total is probably enough as an indicator whether to proceed with a wider more defined study though. Their next more involved study should definitely look through the food additive list long and hard looking for slight noise about some people experiencing a little discomfort. It would make for a more definitive study. With most people who are questioning if or that they do find at times they appear to be gluten intolerant, the type of gluten eventually arises. There are many types of gluten. When going down the rabbit hole of what might be causing their gut issue other considerations of various known trigger foods for other gut conditions. (eg FODMAP) However the idea of another food type being a co-factor of gluten sensitivity is not greatly explored. Personally, I have struggled with various trigger foods most of my life, and for a long 10 years or more being between tolerant to problematic with regular bread and various cereal consumption, I consigned that I was somewhat sensitive to gluten, though at times I had no issues with it. Long story short, I found my life long mystery gut issue that plagued me was 160b food additive, annatto. (As well as any derivatives of annatto) In a happy discovery, the eating of food with 160b in it, correlated with a prolonged response (a few days) to glutens. Obviously I found out only after cutting out and avoiding 160b as best I could. A real huh moment, and yes, sometimes not all food labels are precise enough, so I've had the opportunity to observe how it tied into my gluten sensitivity response. [1] https://onlinelibrary.wiley.com/doi/full/10.1002/ueg2.70014 https://onlinelibrary.wiley.com/doi/full/10.1002/ueg2.70014 (The study )