Is going gluten-free giving you diabetes? New study links diet with the disease
Gluten-free diets adopted by growing numbers of health-conscious consumers enhance the risk of developing Type 2 diabetes, scientists have warned.
A major study by Harvard University suggests that ingesting only small amounts of the protein, or avoiding it altogether, increases the danger of diabetes by as much as 13 per cent.
The findings are likely to horrify the rising number of people who are banishing gluten from their daily diet, encouraged by fashionable “clean eating” gurus such as Jasmine and Melissa Hemsley.
People without Celiac disease may reconsider limiting their gluten intake for chronic disease prevention, especially for diabetesDr Geng Zong, Harvard University
Gluten is found in wheat, rye and barley and gives food a chewy texture and elasticity during the baking process.
Only around 1 per cent of people are genuinely gluten-intolerant, a condition called coeliac disease, however some estimates put the proportion of adults adhering to gluten-free diets in the UK at more than 12 per cent.
The researchers behind the study have suggested that people who are limiting their gluten intake who are not coeliacs should think again, and pointed out that there is no evidence that going gluten-free has any health benefits.
The Harvard team examined 30 years of medical data from nearly 200,000 patients.
They found that most participants had a gluten intake of below 12g a day, which is roughly the equivalent to two or three slices of wholemeal bread.
Within this range, those eating the highest 20 per cent of gluten had a 13 per cent lower risk of developing Type 2 di Continue reading