Popular gluten-free diets increase diabetes risk – research
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Those with the least gluten in their diets had a slightly higher risk of developing Type 2 diabetes over a few decades, according to Harvard University School of Public Health.
“We wanted to determine if gluten consumption will affect health in people with no apparent medical reasons to avoid gluten,” Dr. Geng Zong, a Harvard University research fellow, said Thursday at a meeting of the American Heart Association in Portland, Oregon.
Gluten-free diets adopted by rising number of consumers enhance risk of Type 2 diabetes: Harvard study https://t.co/rTXSJ62ckCpic.twitter.com/lyTxS2Maks
— National Post (@nationalpost) March 10, 2017
The Harvard team examined 30 years of medical data from nearly 200,000 patients. Over this period, just under 16,000 participants developed Type 2 diabetes. Wong’s team looked at people’s gluten intake and found that participants who ate the least gluten had a higher risk of development diabetes over time.
The gluten-free craze is a symptom of a bigger problem with medicine https://t.co/GgVfX2XvNxpic.twitter.com/Y7TLCaNjhb
— Mother Jones (@MotherJones) March 10, 2017
Most people consumed no more than 12 grams of gluten each, (equivalent of two to three slices of wholemeal bread) with the average being 6 to 7 grams. Those in the top 20 percent for gluten intake were 13 percent less likely to develop Type 2 diabetes compared to the bottom 20 percent who typically ate 4 grams of gluten each day, the findings showed.
Zong’s team took into account other factors including people’s exercise habits, weight, typical calories in Continue reading