Western societies are seeing a worrying increase in autoimmune disease where our bodies mistakenly attack their own healthy tissue.
Some estimates suggest one in five of us have such malfunctioning immune systems, with many going undiagnosed storing up health problems for later life.
A common autoimmune disease particularly among women is called Hashimoto’s thyroiditis.
Named after the Japanese doctor who first described the condition in 1912, the immune system attacks the thyroid gland in the neck which produces crucial hormones.
Symptoms can include tiredness, weight gain, bloating, constipation and depression.
A clinical trial of 34 women found going gluten-free - cutting out foods such as bread and pasta - drastically improved patients’ condition.
Half of participants were placed on a gluten free diet and they found that their immune system’s attack on the thyroid was reduced when tested six months later.
The study concluded: “The gluten-free diet may bring clinical benefits to women with autoimmune thyroid disease.”
Testing measured levels of antibodies, which mistakenly signal to the body’s immune system to attack the thyroid gland.
It revealed a drastic reduction in their thyroid antibodies after six months in the gluten free group.
Patients with autoimmune diseases - which can include rheumatoid arthritis and Type 1 diabetes - also tend to be low in vitamin D.
Interestingly the study, published in the journal Experimental and Clinical Endocrinology and Diabetes, found increased vitamin D levels in those on the gluten free diet.
Sarah Brookes, nutritional therapist at Nourish Well - the Autoimmune Hub, said: “I have seen the improved results of a gluten free diet in my clients who are struggling with debilitating symptoms.
“Despite the small study it is good to see yet more evidence promoting the benefits of a gluten free diet - including the effect on vitamin D levels.
“It is important that this is seen as an effective part of tackling autoimmune disease, and not as a ‘fad diet’.”
Gluten is a protein found in foods made from wheat, barley and rye.
Foods containing gluten include pastries, noodles, cereals, pancakes and waffles. Beer also contains gluten as does gravy and some sauces which use wheat as a thickener.