Too Little Gluten May Raise Diabetes Risk
New research shows that, while people with celiac disease or a gluten sensitivity benefit from a gluten-free or low-gluten diet, eliminating this protein found in wheat, barley, and rye products from the diet may have some adverse effects on health, including raising the risk for type 2 diabetes.
More and more people are choosing a gluten-free diet, but the health effects are not entirely clear. A well-balanced diet that includes gluten may be the healthiest option for most people.
Researchers analyzed information from three large, long-term studies—the Nurses' Health Study I and II, and the Health Professionals Follow-up Study—involving 199,794 study participants over a 30-year period. According to researchers, people with the highest intake of gluten had a 13 percent lower risk of developing type 2 diabetes than those whose diet contained little or no gluten.
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