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Study reports that gluten-free diet increases risk of type 2 diabetes
In response to the trend for gluten-free products, on Thursday the American Heart Association (AHA) announced research, based on 30 years of surveys, that establishes a link between gluten-free diets and a higher risk of type 2 diabetes.
To date, no scientific studies have demonstrated any health benefits that accrue from a gluten-free diet for the vast majority of people who do not suffer from Celiac disease (which affects one percent of the population in the US) or gluten intolerance.
Using data from three long-term studies that monitored 200,000 people over 30 years, researchers from the University of Harvard evaluated the impact of a gluten-free diet on the health of subjects with no medical diagnosis of gluten intolerance.
Their findings, which have now been made public by the AHA, are unequivocal. People who regularly consume gluten (an average of 5.8 to 7.1 grams per day) have a lower risk of developing type 2 diabetes. Bread, pizza, pasta, cereal, pretzels and even muffins were among respondents' most commonly listed sources of gluten.
At the same time, the researchers noted that those who sought to avoid gluten consumed less cereal fiber, which is known to reduce the risk of diabetes...
Interesting and funny.
In response to the trend for gluten-free products, on Thursday the American Heart Association (AHA) announced research, based on 30 years of surveys, that establishes a link between gluten-free diets and a higher risk of type 2 diabetes.
To date, no scientific studies have demonstrated any health benefits that accrue from a gluten-free diet for the vast majority of people who do not suffer from Celiac disease (which affects one percent of the population in the US) or gluten intolerance.
Using data from three long-term studies that monitored 200,000 people over 30 years, researchers from the University of Harvard evaluated the impact of a gluten-free diet on the health of subjects with no medical diagnosis of gluten intolerance.
Their findings, which have now been made public by the AHA, are unequivocal. People who regularly consume gluten (an average of 5.8 to 7.1 grams per day) have a lower risk of developing type 2 diabetes. Bread, pizza, pasta, cereal, pretzels and even muffins were among respondents' most commonly listed sources of gluten.
At the same time, the researchers noted that those who sought to avoid gluten consumed less cereal fiber, which is known to reduce the risk of diabetes...
Interesting and funny.