Dr. Geng Zong, author of the study and research member of the Department of Nutrition of the School of Public Health of Harvard University points out that gluten -free foods usually have less dietary fiber and other micronutrients, making them less nutritious, in addition to beingmore expensive.
Gluten is a complex protein that gives bread and cake its fluffiness.For those who suffer from celiac disease, consuming it can be really dangerous.For those with gluten sensitivity, their consumption can lead to gastrointestinal problems.
Although celiac disease rates have remained stable, carrying a gluten -free diet has become a fashion of the moment, as published by a study of the month of November 2016 in Jama Internal Medicine.It has also been promoted by renowned film and show figures such as Gwyneth Paltrow, Victoria Beckham or Miley Cyrus.
In this new research, presented at the 2017 Scientific Days of the American Heart Association on epidemiology and prevention / lifestyle and cardiometabolic health, the researchers analyzed 3 great studies with a total of 200,000 participants.In each of them, individuals reported their diets every 2 to 4 years, and researchers estimated the consumption of gluten and diabetes rates of those surveys.
It was observed that the majority of the participants consumed less than 12 grams of gluten per day and within that range those who consumed more gluten had 13% less risk of developing diabetes.Those who consumed less gluten, consumed less fiber than others, which made them potentially more vulnerable to the disease.
Although the researchers clarified that this study only suggests a possible association between diabetes and low gluten consumption, Dr. Zong points out that findings point to a possible risk, and therefore clarifies that people without celiac disease shouldReconsider to take out or reduce gluten consumption in their diets, for the prevention of chronic diseases, especially diabetes.
Source: Fox News Health
