Not Enough Gluten in the Diet May Increase the Risk of Type 2 Diabetes

gluten

Gluten-free diets have never been more popular, and a low-gluten diet has benefits for people with celiac disease. But new research presented at the American Heart Association’s Epidemiology and Prevention/Lifestyle 2017 Scientific Sessions suggests that a low-gluten diet can actually raise the risk of type 2 diabetes.

Gluten is a protein found in grains like wheat, barley and rye, and can wreak havoc on the digestive system of people who are gluten intolerant. An increasing number of people who don’t have celiac disease are adopting a gluten-free diet.

Not Enough Gluten in the Diet May Increase the Risk of Type 2 Diabetes

Many nutritionists advise against avoiding gluten. It is recommended to eat a balanced diet that includes fruit, vegetables and whole-grain wheat and foods containing gluten.

According to the new study, people who consume more gluten are 13 percent less likely to have type 2 diabetes.

Geng Zong, one of the study’s authors and a researcher in the Department of Nutrition at Harvard University’s T.H. Chan School of Public Health in Boston, said, “We wanted to determine if gluten consumption will affect health in people with no apparent medical reasons to avoid gluten.”

“Gluten-free foods often have less dietary fiber and other micronutrients, making them less nutritious and they also tend to cost more.”

Zong’s study found that subjects who consumed the most gluten – up to 12 grams per day – were less likely to develop type 2 diabetes over a 30-year period. People who consumed less gluten typically ate less cereal fibre, too. A healthy fibre-rich is believed to prevent type 2 diabetes.

Read the full study here.

Rumana Dsouza

Rumana D’Souza is the social media and content coordinator for Prizm Media and Kudolife. She has found her life’s calling in writing about health and wellness, and believes she can make the world a touch healthier – one blog post at a time.

Comments (0)

Leave a comment