As 26-30 percent of adults take efforts to reduce gluten in their diets, more information about the health risks of such a diet has emerged. A team at Harvard University has discovered a link between gluten-free diets and type 2 diabetes.
The team, which presented its results at a recent American Heart Association session, compared data from multiple studies involving more than four million people. They found that the majority of study participants consumed less than 12 grams of gluten intake each day. However, those who ate the most gluten were 13 percent less likely to develop type 2 diabetes. Researchers found that those who ate the least gluten also consumed less cereal fiber, which is a known protectant against type 2 diabetes.
A gluten-free diet is recommended for those who have been diagnosed with Celiac Disease, since it can cause intolerance or sensitivity. Interestingly, Celiac Disease has been connected to an increased risk of type 1 diabetes.
Gluten avoidance has become part of many American diets. However, experts advise that anyone consult a medical professional before striking gluten from their diet. Not only has there been no proven benefit to a gluten-free lifestyle for those who don’t suffer from Celiac Disease, there are concerns about the nutritional deficiencies that come from such diets.