Researchers from Sapienza University in Italy explored whether a grain-free diet could help people living with fibromyalgia. The study suggests that removing grains may lessen muscle and joint pain and reduce fatigue. This conclusion is summarized in health news reports.
Fibromyalgia is a chronic condition characterized by widespread pain, extreme tiredness, and sleep disturbances.
In the study, 20 postmenopausal women diagnosed with fibromyalgia participated. All participants did not have celiac disease, which is a grain intolerance that damages the lining of the small intestine when gluten is consumed.
The participants took part in three phases of the experiment. First, they followed a strictly grain-free, gluten-free diet for six months. Then they introduced gluten-containing foods for three months. The final phase returned to a gluten-free diet for six more months.
The researchers observed that after the first phase, there was a 24% drop in the intensity of muscle and joint pain. Fatigue and sleep problems also improved, declining by about 36%. When gluten-containing foods were reintroduced, pain, insomnia, and fatigue returned. By the end of the third phase, participants reported overall health improvements again.
Body mass index changes were not significant across the three phases, indicating that the symptom improvement was linked to dietary changes rather than weight loss. The team notes the need for more research to determine if a gluten-free approach could help fibromyalgia in men as well.
Earlier coverage highlighted concerns about baked goods and brain health, underscoring ongoing discussions about diet and neurological symptoms.
Bottom line: for some people with fibromyalgia, a gluten-free dietary approach may influence symptom severity, but its effectiveness can vary. Future studies will clarify which patients are most likely to benefit and how long dietary changes should be maintained for sustained relief.