Nowadays, it is quite a trend for many people to go on gluten free diets. However, a new study suggests that such a diet might not offer so many health benefits as they thought, since it might lead to the development of diabetes.
The study was developed over a period of 30 years and discovered that people who ate more gluten were 13 percent less likely to develop diabetes than those who ate less gluten.
There are indeed people who cannot consume gluten because of health reasons. There are those who have Celiac disease or gluten intolerance. Celiac disease affects the small intestine, whose lining is attacked if people consume gluten. When a person has gluten intolerance, they experience bloating, abdominal pain, and fatigue if they consume the product.
Then there are those people who think that a gluten free diet is healthier than any other diets and opt for it even they do not have any disorders that prevent them from consuming gluten. Thus, the researchers from Harvard University’s T.H. Chan School of Public Health in Boston decided to start a study to see if gluten has indeed so many benefits.
They looked at surveys taken every two or four years which questioned people on what they ate. Then, they assumed how much gluten they consumed and looked at how likely they had been to develop type 2 diabetes over a period of 30 years.
The results showed that almost 16,000 people involved in the study developed type 2 diabetes. Also, most people consumed less than 12 grams of gluten every day. Then, they looked at the link between gluten consumption and diabetes risk.
They found that those with a lower risk of developing diabetes were those who ate more gluten. More precisely, people who ate gluten had a 13 percent lower diabetes risk as compared to those who followed a gluten free diet.
Thus, researchers reached the conclusion that there might be a link between gluten and diabetes. However, they could not establish why people who consume more gluten are less likely to develop diabetes than those who went gluten free.
They suggested that it might be the fact that consumers of gluten also consume more fiber, which helps in the reduction of the risk of diabetes.
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