Aim: This study was conducted to evaluate the eating habits and anxiety levels of patients (gluten-sensitive) and healthy adults who eat gluten-free. Material and Method: This descriptive and comparative study was conducted with 114 adults on a gluten-free diet, including 57 healthy, 37 celiac patients, 14 non-celiac gluten sensitive, and six wheat-allergic individuals aged 18-60 years. Data were collected through an online survey. The Trait Anxiety Inventory was used to determine the anxiety levels. Results: Healthy participants consumed vegetables, fruits, rice, corn, quinoa, chia seeds, buckwheat, and gluten-free products more often than gluten-sensitive participants (p