Irritable bowel syndrome (IBS) is a common digestive disorder that causes symptoms like bloating, gas, abdominal pain, diarrhea, and constipation. It affects up to 15% of the global population and can significantly impact quality of life. But could gluten be part of the problem?
Many people with IBS say they feel better after removing gluten from their diets. While IBS is not the same as celiac disease or gluten sensitivity, there may still be a connection worth exploring.
What Is IBS?
IBS is a functional gastrointestinal disorder, meaning the digestive system looks normal but doesn’t work properly. It’s often triggered by stress, hormonal shifts, or certain foods. IBS is usually diagnosed based on symptoms and by ruling out other conditions, like celiac disease or inflammatory bowel disease (IBD).
There are three main types of IBS:
- IBS-D (diarrhea-predominant)
- IBS-C (constipation-predominant)
- IBS-M (mixed)
IBS in the Middle East and North Africa
In the Middle East and North Africa (MENA) region, the prevalence of irritable bowel syndrome (IBS) is often comparable to — or even higher than — global averages. A 2024 systematic review covering over 51,000 participants across seven Arab countries found an average prevalence of about 27%, with rates ranging from 7.6% in Tunisia to 46.8% in Lebanon.
In Saudi Arabia, studies have reported rates from 7.9% to 54.8%, depending on the population studied. Higher rates were often seen in women, and common risk factors included stress, anxiety, depression, low water intake, food allergies, smoking, and chronic diseases.
Among younger populations, the numbers can be even higher. A 2022 study (PDF) among Saudi medical students found an IBS prevalence of 49.3%, significantly above global averages. Stress, limited physical activity, and sleeping less than six hours a night were strongly associated with IBS in this group.
These findings highlight the need for better awareness, early detection, and lifestyle adjustments to help reduce IBS symptoms in the region.
Gluten vs. FODMAPs: What’s Causing the Trouble?
Gluten itself may not always be the culprit. Many gluten-containing foods like wheat, barley, and rye are also high in FODMAPs (fermentable carbs that are poorly absorbed in the gut). These include:
- Fructans (in wheat, garlic, onion)
- Galacto-oligosaccharides (in legumes)
- Lactose (in dairy)
FODMAPs can ferment in the colon and cause gas, bloating, and discomfort — classic IBS symptoms.
So when people with IBS remove gluten, they may actually be feeling better because they’re cutting down on FODMAPs, not just gluten.
What the Research Says
A 2021 study found that a gluten-free diet significantly reduced symptoms — especially diarrhea — in IBS patients who tested positive for antigliadin antibodies (Pinto-Sanchez et al., 2021).
However, in many cases, it’s unclear whether the improvement is due to:
- Removing gluten
- Removing FODMAPs
- Reducing processed foods
The low-FODMAP diet, which is more targeted than a gluten-free diet, has stronger evidence for helping IBS.
Should You Try a Gluten-Free Diet for IBS?
It might be worth trying if:
- You have IBS-D
- You notice symptoms worsen after eating bread, pasta, or baked goods
- You’ve ruled out celiac disease with proper testing
Start by keeping a food and symptom journal. If gluten appears to be a trigger, a short-term gluten-free trial (under dietitian guidance) may help.
Alternatively, a low-FODMAP diet might be more effective, and you can reintroduce foods gradually to identify your personal triggers.
Final Thoughts
IBS is complex, and gluten isn’t always the enemy. But because gluten-rich foods are also high in FODMAPs, reducing them may still bring relief. The key is to figure out what works for your body, preferably with professional guidance.
👉 Explore our main guide on who should avoid gluten or browse the full Medical Resources section for more articles like this.
