Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Gluten-Free Diet Increases Risk Of Type 2 Diabetes

March 9, 2017: 12:00 AM EST
A small percentage of Americans cannot tolerate the protein gluten (found in wheat, rye, and barley) due to Celiac disease or gluten sensitivity. But a multibillion-dollar industry has sprouted up in recent years because many people believe eating gluten-free foods is healthier, though they are often less nutritious and more expensive. Harvard University researchers now report that gluten-free diets may actually be less healthful. In a 30-year observational study that took into account the potential effect of cereal fiber, individuals in the highest 20 percent of gluten consumption had a 13 percent lower risk of developing Type 2 diabetes in comparison to those with the lowest daily gluten consumption (less than four grams). [ Image credit: © theimpulsivebuy ]
"Low gluten Diets may be Associated with Higher Risk of Type 2 Diabetes", American Heart Association, March 09, 2017, © American Heart Association, Inc.
Domains
HEALTH & WELLNESS
Conditions
Food & Nutrition
Other Food & Nutrition
Diabetes
Geographies
Worldwide
North America
United States of America
Categories
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.