Gluten free diets are at the stake these days, but for most people, shunning gluten may offer no benefit to overall health, new analysis suggests.
In a matter of fact, the people in the study who ate more gluten were 12 percent less chances to develop diabetes Type-2. Over the 30 year study than those who are less gluten, researches found.
Some may not consume gluten – a protein found in wheat grains such as rye, and barley – for health reasons. As an example, some people have a intolerance to gluten, and others may have Celiac disease, the researches said.
Celiac disease is an autoimmune disorder that affects the small intestine, when people with this disease eat gluten, the immune system responds by attacking its intestine`s lining. A gluten intolerance, by contrast, means that the person experiences symptoms such as fatigue, bloating or abdominal pain after consuming gluten but does not actually have Celiac disease.
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After all, even those people who do not have Celiac disease or an intolerance to gluten believe that gluten-free-diets are healthier than those diets with gluten. What the researchers wanted to see whether this belief might have any scientific merit, sdid study author “Geng Zong” a nutrition research fellow at harvard University`s T.H Chano school of Public-heath at Boston.
In the research, the scientist looked at surveys conducted every 2-to-4 years in which nearly 200.000 people reported what they ate. The researches calculated the participants gluten daily intake based on this information, and later looked at which participants went on to develop diabetes type-2 over the 30 year study period. The most common type of diabetes the Diabetes Type-2 happens when the body has lost the ability to use insulin as it should.. This inability, in turn, leads to increasing high blood sugar levels, which as time passes they damage blood vessel walls , nerves , and other tissues.
The researches put main focus on studying the people`s risk of diabetes because this condition is the one leading causes of death in the U.S Zong said.
It turned out that, by end of the study, nearly 16000 people in the study had developed diabetes type-2. Most people in the study ate no more than 12 grams of gluten per day. When the researches examined the relationship between gluten consumption and the peoples risk of developing diabetes type-2. They found that the people who consumed most gluten had a 13 percent lower risk of developing type-2 diabetes than the people who ate less gluten. According to the findings, displayed on (March 9) at the American Heart Association’s Epidemiology and Prevention / Lifestyle and Cardio-metabolic Health 2017 Scientific Sessions meeting.
Results suggest that there might be ling between people`s gluten consumption in their risk of diabetes, the researches said. However, it is not clear why the people who are most gluten were less likely to be diagnosed with diabetes Type-2 that other people who ate less gluten, the researches findings showed.
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One possible explanation is that the people consuming more gluten also ate more fiber, which as previous research suggested, may help to lower a person`s diabetes type-2 risk.
“Gluten-free foods often have less dietary fiber and other micro-nutrient [such as vitamins and minerals], making them less nutritious and they also tend to cost more,”
said Dr. Zong.
However, more research is needed to finalize the relationship between gluten consumption and person`s risk of diabetes, the researches said.
Originally published on Live Science.