Low-Gluten Diet Linked to the Higher Risk of Type 2 Diabetes
A new research, presented at the American Heart Association’s Epidemiology and Prevention/Lifestyle 2017 Scientific Sessions, suggests that eating a low-gluten diet may increase the chances of getting type 2 diabetes.
For the study, the team evaluated the gluten consumption of nearly 200,000 individuals in three long-term studies. Having analyzed the collected data, the scientists concluded that participants who had the highest gluten intake, up to 12g a day, had a lower risk of developing type 2 diabetes over the 30-year period. This is connected to the fact that cereals contain fiber, which is known to protect against 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 School in Boston, says: “People without celiac disease may reconsider limiting their gluten intake for chronic disease prevention, especially for diabetes.”
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