Tag: Celiac disease japan

An estimated 1% of the global population has celiac disease, yet many more live with non-celiac gluten sensitivity. Navigating a gluten-free diet in Japan can be challenging, as wheat-based ingredients are often used in unexpected ways, from sauces and seasonings to noodles and fried dishes.

While Celiac disease is common in Europe and the United States (affecting around 1% of the population), studies show the prevalence is extremely low in Japan, at around 0.05%. However, this doesn't mean gluten intolerance is nonexistent. As the Japanese diet becomes more Westernized and gluten consumption increases, cases of non-celiac gluten sensitivity (NCGS) are rising, and awareness is growing.

With approximately 1% of the global population affected by celiac disease, identifying gluten-free options is a critical concern for many diners. This is especially true when navigating international cuisine. Fortunately, several Japanese dishes are naturally gluten-free, providing safe and delicious options if you know what to look for and what to avoid.