No. Gluten — a protein found in wheat, barley and rye — is not associated with increased risk of cancer in the general population.
For people with a condition called celiac disease, consuming gluten causes a severe, autoimmune reaction in the body.
With celiac diseases, avoiding gluten is very important for preventing serious negative health consequences, including increased risk of rare small intestine tumors and some blood cancers.
In the U.S., approximately 1-2 percent of the population has celiac disease.
If you are not among the small percentage of people with the disease, there is no connection between gluten in the diet and cancer risk.