Large study Gluten-free diet significantly increases the risk of diabetes

Consuming too little gluten can harm your health
A gluten-free diet has become a kind of trend in recent years. Such a form of nutrition can also have a negative impact on human health. Researchers now found that low gluten diets can increase the risk of type 2 diabetes in those affected.

The scientists of the internationally recognized Harvard University T.H. Boston's Chan School of Public Health found in an investigation that a diet with higher gluten intake appears to be associated with a lower risk of developing type 2 diabetes. The physicians released the results of their study at this year's meeting of the American Heart Association.

In the present time, a gluten-free diet has become a trend. However, the effects of this type of diet seem to increase the risk of type 2 diabetes. (Image: photocrew / fotolia.com)

Consumption of cereal fibers protects against type 2 diabetes
For their research, the experts analyzed the data of just under 200,000 volunteers. The data used came from three previous long-term studies. The findings show that consumers of low levels of gluten tend to generally consume too few cereal fibers. However, the consumption of these fibers is a known protective factor for the development of type 2 diabetes, heart disease and various cancers, explain the authors.

Trend of gluten-free diet can lead to more diseases of type 2 diabetes
Studies suggest that eating enough gluten is associated with a lower risk of developing type 2 diabetes, the researchers add. Thus, the new trend of a gluten-free diet could have a negative effect on the probability of type 2 diabetes.

What are gluten?
Gluten refers to a mixture of proteins, which occurs, for example, in wheat, rye and barley. Gluten gives bread and other baked goods the elasticity during baking and results in a tough texture in the finished products. There is a small percentage of people who can not tolerate gluten through so-called celiac disease or gluten sensitivity, the researchers explain. However, in recent years a gluten-free diet has also become popular in people without such health restrictions. So far, however, there is no evidence that reducing the consumption of gluten leads to long-term health benefits, the authors add.

Gluten-free foods contain less fiber and other micronutrients
We wanted to determine if the lack of gluten intake affects people's health without obvious medical reasons. Geng Zong of Harvard University T.H. Chan School of Public Health in Boston. Gluten-free foods often have less fiber and other micronutrients. For this reason, they are less nutritious and often have an increased price. Micronutrients are components such as vitamins and minerals. People without celiac disease should reconsider a reduced consumption of gluten, in order to avoid chronic illnesses and above all diabetes, advise the experts.

High consumption of gluten reduces the risk of developing type 2 diabetes
Researchers found that most of the study participants had less gluten than twelve grams a day. The subjects with the highest consumption of gluten among the participants showed a reduced risk of developing type 2 diabetes, say the physicians. This effect was found in the thirty-year follow-up study.

13 percent lower risk of type 2 diabetes detected in subjects
After further considering the potential effect of cereal fibers, those in the top 20 percent gluten had a 13 percent lower risk of developing type 2 diabetes compared to those with the lowest daily gluten intake (a little less than 4 grams). In the course of the study, a total of 15,947 cases of type 2 diabetes were identified at follow-up. The study was already done before a gluten-free diet became popular, the researchers say. The current trends in a gluten-free diet are therefore not taken into account in the results.

Further research is needed
The subjects gave their eating habits during the examinations themselves. For this reason, the results should be checked again in the future in further medical studies. Nonetheless, scientists advise people who do not have the medical need to avoid gluten to think carefully about a gluten-free diet. Only a very small part of the population is suffering from celiac disease and must really avoid the consumption of gluten, explain the experts. (As)