Gluten-Free Diet Could Increase Type 2 Diabetes Risk, Study Suggests

  • Gluten-Free Diet Could Increase Type 2 Diabetes Risk, Study Suggests

Gluten-Free Diet Could Increase Type 2 Diabetes Risk, Study Suggests

Experts have revealed people with lower levels of gluten in their diet have a 13 per cent higher risk of developing type 2 diabetes, than those who eat more gluten.

A protein found in wheat, rye, and barley, gluten can make people with a sensitivity or Celiac disease sick.

Participants in the highest 20 percent of gluten consumption had a 13 percent lower risk of developing type 2 diabetes compared with those with the lowest daily gluten consumption (fewer than 4 grams).

Researchers from Harvard University have found a link between gluten-free diets and type 2 diabetes.

A considerable number of people who do not have these diseases still adopt a gluten-free diet in the hope that it benefits their health.

"People without Coeliac disease may reconsider limiting their gluten intake for chronic disease prevention, especially for diabetes".

The team presented their findings at the American Heart Association's (AHA) Epidemiology and Prevention / Lifestyle and Cardiometabolic Health 2017 Scientific Sessions meeting in Portland, Oregon.

Participants answered questionnaires every two to four years over the study period.

Most people consumed no more than 12 grams of gluten each day, with the average being 6 to 7 grams.

He warned against eating gluten-free versions of foods that would naturally contain gluten, like bread, pasta and crackers: "Gluten-free foods often have less dietary fibre and other micronutrients. making them less nutritious". Fiber is known to protect against type 2 diabetes.

A study in 2009 from Spain found that a month on a gluten-free diet was enough to significantly diminish the populations of beneficial gut bacteria in participants, while another study found that gluten actually increased the immune response of their test group.

One possible explanation is that the people who consumed more gluten also ate more fiber, which, as previous research suggested, may help to lower a person's diabetes risk. And that could be contributing to your diabetes risk.

So while this is not at all a definitive study, it does certainly build on a body of work in recent years that suggests gluten-free diets are not entirely healthy choices without direct underlying medical reasons.

Granted, for those with celiac disease, even a little gluten can be risky.

"What is the real reason you're excluding gluten?"

"I hope that the public will begin to realize that "gluten-free" does not equate with 'healthy, ' and that a healthy gluten-free diet takes planning and consideration", she said.