Going Gluten Free May Raise Your Risk Of Type 2 Diabetes
Celebrities like Gwyneth Paltrow, Victoria Beckham and Miley Cyrus have promoted going gluten free, but new research suggests people without celiac disease or a gluten intolerance may be unnecessarily raising their risk of type 2 diabetes by following the trendy diet. "Gluten-free foods often have less dietary fiber and other micronutrients, making them less nutritious and they also tend to cost more,” study author Dr. Geng Zong, a research fellow in the Department of Nutrition at Harvard University's T.H. Chan School of Public Health in Boston, Massachusetts, said in a news release. Gluten is a complex protein that gives bread and cake their sponginess, and for people with celiac disease, eating gluten can be deadly. For those with gluten sensitivity, gluten consumption can lead to gastrointestinal issues, potentially from a weak gut. Although celiac disease rates have remained stable, going gluten free is now trendier than ever, a November 2016 study published in JAMA Internal Medicine shows. DO MEN AND WOMEN FARE BETTER ON DIFFERENT DIETS? For the new research, which was presented at the American Heart Association's Epidemiology and Prevention / Lifestyle and Cardiometabolic Health 2017 Scientific Sessions, researchers analyzed three long-term studies consisting of nearly 200,000 people. In each study, participants reported on their diets every two to four years, and researchers estimated their gluten intake and diabetes rates from those surveys. Researchers observed that most participants consumed less than 12 grams of gluten per day, and within that range, those who ate the most gluten had a 13 percent lower risk of developing diabetes. Those who ate less gluten consumed less cereal fiber than the other participants, which potentially left them more vulnerable to Continue reading >>
Gluten-free Diets Are Not Actually Linked To Diabetes
In the pantheon of fad diets, there is perhaps none more hated on than gluten-free. And despite how annoying fad dieters are (if I hear one more person order a salad because they’re ‘gluten-free’ and then ask for croutons…), it’s not unreasonable to want to avoid foods that might possibly be bad for you. But is gluten actually bad for people who don’t have a problem with it? There’s no real evidence that avoiding gluten leads to tangible health benefits, assuming that you don’t have celiac disease or non-celiac gluten sensitivity. But there also haven’t been many studies that actually asked that question—there’s just not much information out there. On Thursday we got some preliminary answers...kind of. Play Video Play Loaded: 0% Progress: 0% Remaining Time -0:00 This is a modal window. Foreground --- White Black Red Green Blue Yellow Magenta Cyan --- Opaque Semi-Opaque Background --- White Black Red Green Blue Yellow Magenta Cyan --- Opaque Semi-Transparent Transparent Window --- White Black Red Green Blue Yellow Magenta Cyan --- Opaque Semi-Transparent Transparent Font Size 50% 75% 100% 125% 150% 175% 200% 300% 400% Text Edge Style None Raised Depressed Uniform Dropshadow Font Family Default Monospace Serif Proportional Serif Monospace Sans-Serif Proportional Sans-Serif Casual Script Small Caps Defaults Done People who eat low gluten diets are at a higher risk of getting type 2 diabetes, according to results presented on Thursday at the American Heart Association Meeting. It’s crucial to point out here that these researchers weren’t looking at people on gluten-free diets. The researchers were only studying associations between eating less gluten and getting diabetes. Their study size was massive—199,794 people—because they looked at data f Continue reading >>
Gluten-free Diets Actually Increase Risks Of Type 2 Diabetes
This article was originally published on The Conversation. Read the original article. It’s hard not to notice that the range of gluten-free foods available in supermarkets has increased massively in recent years. This is partly because the rise in the number of people diagnosed with coeliac disease and gluten sensitivity, and partly because celebrities, such as Gwyneth Paltrow, Miley Cyrus and Victoria Beckham, have praised gluten-free diets. What used to be prescription-only food is now a global health fad. But for how much longer? New research from Harvard University has found a link between gluten-free diets and an increased risk of developing type 2 diabetes. Gluten is a protein found in cereals such as wheat, rye and barley. It is particularly useful in food production. For example, it gives elasticity to dough, helping it to rise and keep its shape, and providing a chewy texture. Many types of foods may contain gluten, including less obvious ones such as salad dressing, soup and beer. The same protein that is so useful in food production is a nightmare for people with coeliac disease. Coeliac disease is an autoimmune disorder in which the body mistakenly reacts to gluten as if it were a threat to the body. The condition is quite common, affecting one in 100 people, but only a quarter of those who have the disease have been diagnosed. There is evidence that the popularity of gluten-free diets has surged, even though the incidence of coeliac disease has remained stable. This is potentially due to increasing numbers of people with non-coeliac gluten sensitivity. In these cases, people exhibit some of the symptoms of coelaic disease but without having an immune response. In either case, avoiding gluten in foods is the only reliable way to control symptoms, that may Continue reading >>
Study Finds Link Between Gluten-free Diet And Type 2 Diabetes Risk
contrary to popular belief, gluten is not actually the devil. Teri Virbickis/Shutterstock Most dietitians and doctors will tell you, a varied diet is key to being healthy. And seeing as they are actual qualified experts and not Instagram or blog-based advocates, you should be listening to them and not the latter. A new study has found that adopting a gluten-free or low-gluten diet can enhance your risk of developing type 2 diabetes. The major study from Harvard University, which was presented yesterday at a meeting of the American Heart Association in Portland, reviewed 30 years’ worth of medical data from 200,000 participants, and found that those who limited their gluten intake or avoided it completely actually had a 13 percent higher chance of developing type 2 diabetes. "We wanted to determine if gluten consumption will affect health in people with no apparent medical reasons to avoid gluten,” explained Dr Geng Zong of Harvard’s School of Public Health. “Gluten-free foods often have less dietary fiber and other micronutrients, making them less nutritious and they also tend to cost more." Gluten is a protein found in wheat, rye, barley, and other related grains. It is the protein that gives baked goods that chewy texture and elasticity in the baking process. Those who are genuinely intolerant have an autoimmune condition known as celiac disease, where their immune system responds to the gluten protein by attacking the small intestine. Only about 1 percent of the population is diagnosed as celiacs. In the study, researchers used data from the Nurses Health Study, where 199,794 people answered food-related questions every two to four years. They found participants consumed on average around 6-7 grams of gluten a day. Over the 30-year follow-up period, 15,942 ca Continue reading >>
Celiac Disease And Diabetes
The estimated prevalence of celiac disease in patients with type 1 diabetes is approximately 6%. Most patients with both conditions have asymptomatic celiac disease, or symptoms that may be confused for symptoms of their diabetes. For this reason, screening for celiac disease is recommended after a diagnosis of type 1 diabetes, as well as counseling for the signs and symptoms of type 1 diabetes after a celiac disease diagnosis. Type 1 Diabetes In cases of type 1 diabetes, the immune system attacks and destroys the specialized cells in the pancreas that produce insulin. When the body can no longer produce sufficient insulin (a protein that regulates blood glucose concentration) the resulting chronically high glucose levels in the blood (hyperglycemia) cause blood vessel and nerve damage. This can lead to serious complications, such as: stroke, heart disease, kidney disease, and amputation. Symptoms for diabetes include: frequent urination, thirst, hunger, weight loss, dry mouth, and fatigue. The exact cause that starts the autoimmune reaction in type 1 diabetes is still not understood. There are genetic and environmental factors that can increase the risk of developing diabetes, as well as certain drugs that lead to the specific destruction of the beta cells. The condition is usually diagnosed in children or young adults, which is why it was once called juvenile diabetes. Diabetes is much easier to test for than celiac disease. A blood test, usually done after a period of fasting, measures how much glucose is in the blood. If it is over a certain threshold, the person has diabetes or pre-diabetes. If caught early enough, the autoantibodies (antibodies that attack the body) can be tested for before the patient actually has diabetes or pre-diabetes. Treating diabetes typic Continue reading >>
Gluten And Diabetes: Is There A Connection?
Although many people continue to buy gluten-free foods at grocery stores and restaurants, it appears the gluten-free trend is waning for those looking to lose weight or gain energy, according to Packaged Facts, a market research company. For those who have to restrict gluten for medical reasons, such as managing celiac disease, gluten-free foods are necessary. A key treatment for those with celiac disease, a recognized and diagnosable medical disorder, is to avoid gluten. But some celebrities and popular diet books have demonized gluten, elevating gluten-free diets to the mainstream. This exposure has led people with no medical reasons to attempt to eliminate gluten from their diets. “It’s caused a bit of hysteria,” says Pam Cureton, a registered dietitian at the Center for Celiac Research in Baltimore. Some people incorrectly associate a gluten-free diet as synonymous with choosing to restrict the amount of carbohydrate they eat. Consumers see the gluten-free label on packaging and assume it must be better. Often, however, the gluten-free food is lower in nutrients and higher in added sugars, saturated fat, and sodium, making it a less healthy choice for most people—especially for those with diabetes. Celiac Disease and Gluten Intolerance: What’s the Difference? Celiac disease, a chronic autoimmune intestinal disorder, affects about 1 percent of the general population. It’s about 8 percent more common among people with type 1 diabetes, according to the Celiac Disease Foundation. Celiac disease is characterized by intestinal damage, nutrient deficiencies, joint pain, severe fatigue, weakness, and infertility. Some people, however, have no obvious symptoms when they are diagnosed. Gluten sensitivity is more common than celiac disease. “It affects about 6 pe Continue reading >>
Diabetes And Gluten: What You Need To Know
You’ve probably noticed a lot of food packages on grocery store shelves with gluten-free labels. If you have diabetes, you may be wondering if gluten is something you should avoid. Gluten is a type of protein found in certain grains. These include wheat, barley, and rye. Gluten can cause inflammation of the small intestine in people with celiac disease. This can result in symptoms that include: It’s necessary to follow a gluten-free diet for the rest of your life if you have celiac disease. Some symptoms of celiac disease are experienced by people with a condition known as non-celiac gluten sensitivity (NCGS). These people don’t experience the same kind of injury and irritation to the small intestine as those with celiac disease, but gluten intolerance can still cause physical and mental problems. Intolerance to other components of gluten-containing foods — such as FODMAPs, a group of fermentable carbohydrates — may cause physical or mental problems. NCGS can sometimes lead to fuzzy thinking and depression. About 1 in 100 people have celiac disease, but about 10 percent of people with type 1 diabetes also have celiac disease, according to the American Diabetes Association (ADA). Research suggests that there may be a genetic link between celiac disease and type 1 diabetes. Certain biomarkers in your blood that make you more likely to have celiac disease may increase your risk of developing type 1 diabetes. Both conditions have an inflammatory component, which causes the immune system to attack the body’s tissues or organs, such as the intestines or pancreas. There doesn’t appear to be a connection between celiac disease and type 2 diabetes. Gluten is found in many high-carb foods because they are often grain-based. High-carb foods can raise your blood sugar Continue reading >>
Does Gluten Prevent Type 2 Diabetes? Probably Not
A recent analysis of a massive study observing the effect of food on the health of nearly 200,000 American health professionals suggested eating more gluten was associated with a lower risk of type 2 diabetes. But is it really this simple? Can gluten be linked to diabetes? A considerable amount of published research has looked at the potential links between coeliac disease and type 1 diabetes (a chronic condition where the pancreas produces little or no insulin). This has led to the discovery that they often share similar genetic markers linked to the immune system. Another recent study found that although coeliac disease was more common in people with type 1 diabetes there were no more cases of coeliac disease in people with type 2 diabetes (which usually presents in adulthood, and is typically associated with lifestyle factors) than the general population. However, while studies in animals suggest gluten may increase risk of developing type 1 diabetes, human studies do not. A large review investigating when infants are first given gluten and their risk of developing type 1 diabetes found no link, unless infants were fed solids in their first three months, which is much younger than the six months recommended by the World Health Organisation. And in animal studies of type 2 diabetes, it has been suggested gluten may increase the risk of developing diabetes. How reliable are the study results? Mice studies are interesting, but we need to look at data from people. This is typically done in either clinical trials, which can assess causality (that one thing caused the other), or by observing groups, which identify associations only (two things happened together, but one didn’t necessarily cause the other). This new study fits into the latter. The study looked at data fro Continue reading >>
Do Gluten-free Diets Elevate Type 2 Diabetes Risk?
Do Gluten-Free Diets Elevate Type 2 Diabetes Risk? Do Gluten-Free Diets Elevate Type 2 Diabetes Risk? HealthDay News Individuals with the least gluten in their diets appear to have a slightly higher risk of developing type 2 diabetes over a few decades, according to a study presented at the American Heart Association's (AHA) Epidemiology and Prevention/Lifestyle and Cardiometabolic Health 2017 Scientific Sessions, held from March 7-10 in Portland, Ore. Geng Zong, PhD, of Harvard University's T.H. Chan School of Public Health in Boston, and colleagues evaluated data on 199,794 US health professionals whose health and lifestyle habits were followed over 3 decades. Over 30 years, 15,497 study participants developed type 2 diabetes . The investigators found that study participants who ate the least amount of gluten had a somewhat higher risk of developing diabetes over time. Most people consumed no more than 12 g of gluten each day, with the average being 6 to 7 g. Those in the top 20% for gluten intake were 13% less likely to develop type 2 diabetes, versus those in the bottom 20% who typically ate fewer than 4 g of gluten each day. "Gluten-free foods often have less dietary fiber and other micronutrients, making them less nutritious and they also tend to cost more," Zong said in news release from the AHA. "People without celiac disease may reconsider limiting their gluten intake for chronic disease prevention, especially for diabetes." Continue reading >>
Going Gluten Free May Raise Your Type 2 Diabetes Risk: Study
If you don't have celiac disease or a gluten sensitivity, here's one reason you might not want to give up bread entirely. Good news, bread lovers: Eating gluten may be one way to reduce your type 2 diabetes risk, according to preliminary research presented yesterday at an American Heart Association meeting in Portland, Oregon. The study authors say more research is needed to draw firm conclusions, but that their findings might be one reason to reconsider going gluten free. For people with celiac disease or a diagnosed gluten sensitivity, of course, going gluten free isn't optional. But this type of diet has become more popular in recent years in people without those conditions, even though there’s not much evidence that cutting out gluten—a protein found in wheat, rye, and barley—does much for long-term health. So Harvard researchers decided to investigate the link between gluten consumption and health outcomes, gathering data from three long-running studies involving nearly 200,000 people total. People in these studies filled out food-frequency questionnaires every two years, and also had their health monitored regularly. Over roughly three decades, more than 15,000 participants were diagnosed with type 2 diabetes. The researchers found that most participants had gluten intakes below 12 grams a day, and that within this range, those on the higher end were less likely to develop diabetes. One reason that low gluten intake might be associated with higher diabetes risk was that people who ate less gluten also tended to eat less fiber, the researchers noticed. Controlling for this measure explained part of the disparity, but not all of it. Those in the highest percentile for gluten consumption still had a 13% lower diabetes risk than those in the lowest, who ate less Continue reading >>
Gluten And Diabetes: The Headlines Get It Wrong Again
Another study was released recently that purports to “prove” that gluten-free diets are associated with increased risk for type 2 diabetes. As with many studies of this type, the findings were misinterpreted but fed into the media’s continual need for titillating headlines. I thought this hubbub would pass by now, but reports about this study (such as this piece of tripe from The Washington Post) seem to be gaining more traction than usual, fueling the misunderstanding and misinformation that plagues nutritional thinking. While I thought this would just pass, it looks like it will not and I’m therefore posting my comments. First, a few words about epidemiological studies of the sort this group used, the Physicians’ Health Study population of health professionals. The participants were asked diet questions, then health status was tracked over several years. Putting aside the imprecision of such dietary recall questionnaires, we know that such studies simply cannot—no matter how large the study, no matter how meticulous the questions—establish cause-effect relationships; they can only suggest a potential association. The purported 13% difference in type 2 diabetes incidence is minor, given the dramatic imprecision of epidemiological studies; confident associations are typically much larger than this: 40% or 50%, for instance. This does not stop, of course, media people, who are journalists at best, paid marketing people for the grain industry at worst, to propagate their misinterpretations. To further illustrate the problems inherent in epidemiological studies, let’s pretend that we want to establish whether a Toyota Prius is a safer car to drive than a Corvette. We therefore identify 1000 Prius drivers and 1000 Corvette drivers. We then ask the drivers ev Continue reading >>
Downside To Gluten-free Diets: Diabetes Risk?
HealthDay Reporter THURSDAY, March 9, 2017 (HealthDay News) -- "Gluten-free" may be the latest diet fad, but new research casts some doubt on its presumed health benefits. In a large study of U.S. health professionals, scientists found that those with the least gluten in their diets actually had a slightly higher risk of developing type 2 diabetes over a few decades. The findings do not prove that a low-gluten diet somehow contributes to diabetes. But the study raises questions about the long-term benefits of avoiding gluten, which many people assume to be a healthy move. Some people -- namely, those with the digestive disorder celiac disease -- do have to shun gluten, said lead researcher Geng Zong. But there is little research on whether other people stand to gain from going gluten-free, said Zong. He is a research fellow in nutrition at Harvard T.H. Chan School of Public Health, in Boston. That's a big evidence gap, according to Zong -- given the popularity and expense of gluten-free foods. Gluten is a protein found in grains such as wheat, rye and barley. Gluten-free diets are a must for people with celiac disease -- an autoimmune disorder in which gluten-containing foods cause the immune system to attack the small intestine. But gluten-free, or at least gluten-light, diets have caught on as a way for anyone to lose weight and improve their health. One recent study found that the number of Americans who say they've gone gluten-free tripled between 2009 and 2014. The new findings are based on nearly 200,000 U.S. health professionals whose health and lifestyle habits were followed over three decades. The low-gluten fad did not exist when the study period began, in the 1980s, Zong pointed out. But participants' gluten intake naturally varied, based on how often they at Continue reading >>
Gluten-free Diets Linked To Increased Risk Of Type 2 Diabetes
Gluten-free diets linked to increased risk of type 2 diabetes Man shall not live on bread alone, but perhaps it could be better for us than we thought Avoidance of gluten has become increasingly popular in recent yearsthanks to many celebrities and healthy eating advocates warning of its supposeddangers. Weve been told well all feel healthier and look slimmer if we go gluten-free, and so many people with no real intolerance at all have shunned gluten, which is found in various grains including wheat, rye, barley and spelt. However the backlash against the anti-gluten brigade has begun, and a new study has added fuel to the fire. Sharing the full story, not just the headlines Gluten-free diets could be harmful for non-coeliac sufferers Researchers from Harvard University have found a link between gluten-free diets and type 2 diabetes. Whilst people with coeliac disease and genuine intolerances have to avoid gluten for medical reasons, those who shun grains as a lifestyle choice could be doing more harm than good, the researchers warned. The results are particularly noteworthy because of the studys size and scale - the gluten intake of 200,000 people was estimated over 30 years. The long-term observational study found that the 20 per cent of participants who consumed the most gluten had a 13 per cent lower chance of developing type 2 diabetes compared to those who ate the least. This suggests that consuming gluten could lower the risk of developing diabetes, lead author Geng Zong from Harvard University's Department of Nutrition said. You will need: 1 onion, 1 red pepper, 1 stick of celery, 1 cup of mushrooms, 4 to 6 eggs, 1 habanero chilli (optional), 1 tablespoon of oil, 25g of grated low-fat cheese, 150 ml of skimmed milk, 50g of turkey breast. Add some spinach for an Continue reading >>
Low-gluten Or Gluten-free Diets Linked To Type 2 Diabetes
Does reduction in gluten consumption provide long-term health benefits? Gluten is a protein that is commonly found in wheat, rye and barley, which gives bread and other baked goods elasticity and a chewy texture. It is avoided in a small percentage of the population that cannot tolerate gluten due to Celiac disease or gluten sensitivity. Gluten-free foods often contain less dietary fiber and other micronutrients, such as, vitamins and minerals, thus making them less nutritious and they also tend to cost more. However, recent popularity of gluten-free diets has been trending even among people without any health problems. A ‘Gluten-free’ diet has been interchangeably used to represent a ‘healthy diet.’ On the contrary, researchers have shown concern that it may actually lead to the development of type 2 diabetes (T2D) over a period of few decades. Although there is no scientific evidence that low-gluten will contribute to diabetes, the scientists are concerned about the long-term health benefits with the reduction in gluten consumption. An analysis of a large study of U.S. health professionals observed the effects of food on health in nearly 200,000 subjects. The study suggested that gluten intake might not exert significant adverse effects on the incidence of T2D or excess weight gain. Thus, limiting gluten from the diet is unlikely to facilitate T2D prevention and may lead to reduced consumption of cereal fiber or whole grains that help reduce diabetes risk. The purpose of the study was to determine if gluten consumption would affect health in people with no apparent medical reasons to avoid gluten. A long-term observational study looked at the data from three big previously held studies that started 40 years ago with the Nurses’ Health Study (NHS) and continu Continue reading >>
Gluten-free Diets: American Diabetes Association
Gluten is a protein found in wheat, rye, barley and all foods that are made with these grains. Celiac disease is a digestivedisorder. When someone with celiac disease eats foodcontaining gluten, their body reacts by damaging the small intestine.Uncomfortable symptoms such as abdominal pain often occur. The damage tothe small intestinealso interferes with the body's ability to make use of the nutrients in food. About 1% of the total population has celiac disease. It is more common in people with type 1 diabetes. An estimated 10% of people with type 1 also have celiac. The only way to manage celiac disease is to completely avoid all foods that have gluten. Following a gluten-free diet will prevent permanent damage to your body and will help you feel better. There are also many people who are said to have a gluten intolerance. When these people eat foods that contain gluten, they also experience uncomfortable symptoms. However, they test negative for celiac disease and actual damage to their small intestine does not occur. More research about gluten intolerance is needed, but avoiding foods with gluten should help to relieve these symptoms. Taking gluten out of your diet can be a difficult and frustrating change to make in your life, especially if you already feel limited by your diabetes. But there are many people who do it, and so can you! Gluten-Free Recipes for People with Diabetes Are you going gluten-free? If so, then this book is your guide to living a gluten-free (and taste-filled) lifestyle. Complete with recipes, meal plans, strategies, and tips, you wont need anything else to start feeling better and eating healthy. You can find resources and organizations that deal specifically with gluten-free issues by searching for "gluten-free" or "celiac disease" in your Continue reading >>
