When it was time for dinner on my July flight from Lisbon to New York, a flight attendant brought me my special-request gluten-free meal.

I was found to have celiac disease almost three years ago, and this sort of request for what airlines describe as a special meal — in this case, steamed sea bass with vegetables, gluten-free bread and fruit salad — has been a constant on my travels ever since.

But I’ve noticed that other passengers, more than I had ever seen before, had also ordered special meals. Both international and domestic airlines report an increase in special requests in recent years.

American Airlines expanded its category last July when it went from offering seven types of special meals to 14. A low-sodium meal option was added, as was a halal meal prepared without any pork or alcohol, and a bland one prepared with limited seasonings.

Russ Brown, American’s director of in-flight services, said since the expansion, the airline has had a 66 percent increase in special meal orders: American served about 106,000 special meals from January to June 2017; for the same period this year, it was close to 250,000.

For domestic flights, United Airlines and Delta Air Lines have also expanded their special meals categories in response to requests.

International airlines tend to have a more robust selection of special meals and have expanded them even more recently.

Qatar Airways has 17 types of special meals, while Tap Portugal and Turkish Airlines started offering 24 varieties last year, compared with the dozen before that. On Turkish, flyers can order not only a vegetarian or vegan meal, they can request a raw-food vegan meal, or seafood- or fresh-fruit-only meals.

On its gluten-free menu, entrees include lamb with sauteed spinach and rice, prawns with ratatouille, and herbed chicken with eggplant salad. Warm gluten-free rolls and olive oil accompany every dish.

There’s also a perception that special meals taste better, according to Henry Harteveldt, a travel industry analyst and the founder of Atmosphere Research Group. “People think, especially those in economy class, that special meals are fresher, healthier and tastier,” he said.

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