Over the years, many people with celiac disease have been worried about whether close contact, like a kiss, can trigger symptoms with someone who recently eaten gluten.

Now, a team of researchers at the University of Columbia has said that the risk is very low, especially if some simple precautions are taken.

Columbia scientists, who presented their findings in Digestive Disease Week (DDW) 2025, said that fear is overblown when it comes to kissing about gluten transfer.

A protein found in gluten, wheat, rye and barley can trigger severe immune responses in people with celiac disease, an autoimmune disorder that affects about 1% of people worldwide. Because the intestine lining can also be damaged in small amounts, it is necessary to completely avoid gluten.

Dr. Anne Li collaborated with a team of researchers at the Center of Center of Columbia University, in which Dr. Benjamin Lebohal, Director of Clinical Research and Director of Center, Dr. Peter HR Green is included.

To measure the actual risk, the researchers recruited 10 couples, each included a person with celiac disease. In two testing sessions, the non-sealic partner ate 10 saltin crackers (which contains gluten).

The couple again kissed for 10 seconds. In a test, he kissed after waiting for 5 minutes. In the second, the non-sequential partner drank 4 ounces of water before kissing.

Researchers tested the saliva of the partners of Celiac patients to measure the presence of gluten. The results showed very few gluten transfer-cum-less 20 parts per million (ppm), which is the threshold for certified gluten-free products. This indicates that the risk of gluten exposure from kisses is minimal, even if the amount of trace remains.

Drinking water before kissed reduced the risk slightly, but this is not an important step for safety. Dr. Lee emphasized that patients with celiac disease can be more easier to know that the risk of gluten transfer from a partner consuming gluten is minimal, especially if they follow food with a small glass of water.

These results are also beneficial for people with non-sealic gluten sensitivity, who do not experience intestinal damage, yet gluten exposure may experience symptoms such as blotting or fatigue.

Ultimately, this study removes general concerns about accidental contact after eating gluten and provides useful advice for those who are sensitive to gluten-they do not have celiac disease.

This indicates that symptoms such as blotting or fatigue can often be avoided by taking simple steps, which helps people to feel easily in everyday social conditions.