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.
