Gluten-free diet and increased risk of type 2 diabetes

We have good news for bread lovers. Eating gluten can be a way to reduce your risk of developing type 2 diabetes. Eating gluten can reduce the risk of developing this type of diabetes, according to a study presented at the American Heart Association meeting in Portland, Oregon. The authors of this study believe that more studies and research are needed for accurate conclusions, but these findings may be a good reason to reconsider a gluten-free diet. People with celiac disease or who are allergic to gluten cannot use gluten-containing substances. For these people, a gluten-free dietIt is not a choice but a necessity. But this type of diet is common among other healthy people who do not have any of the above conditions. However, there is no scientific evidence that reducing gluten intake can lead to long-term health. So Harvard researchers decided to examine the link between gluten consumption and its health effects. They collected the data they needed from three long-term studies involving nearly 200,000 people. Participants in the study answered questions about eating habits. Over three decades, more than 15,000 participants had type 2 diabetes. The researchers found that most of these people consumed less gluten than others. People who ate the right amount of gluten had a lower risk of developing type 2 diabetes.

The reason for the link between consuming less gluten and increasing the risk of diabetes was that people with less gluten tended to eat less fiber. People who ate a good amount of gluten were 13 percent less likely to develop diabetes. Participants in this study received most of the gluten they needed from pasta, breakfast cereals, pizza, muffins and bread. Gluten intake averaged 6 to 7 grams per day. The researchers found that because the study was observational and participants reported food intake themselves, they were unable to show that a gluten-free diet directly increased the risk of diabetes. The researchers stated that dietGluten-free was not tested because the study began in the 1980s. But this study provided good evidence for avoiding gluten and its effects on the body. Gluten-free foods often contain ingredients that do not contain fiber and other nutrients. “Our study showed that a gluten-free diet will not be very good for your health,” said Zang, one of the study’s authors. The team also looked at the long-term effects of gluten consumption on other health aspects such as heart disease and weight gain . If you follow a gluten-free diet, you should be able to eat lots of fish, healthy foods and whole grains, and cut down on processed foods. In such cases, people are advised to eat fruits, vegetables, gluten-free cereals such as quinoa.And turn brown rice. This not only helps you get more fiber into your body but also reduces your exposure to arsenic and mercury. Mercury and arsenic are found in most gluten-free processed foods. Keep in mind that this study should not be used as an excuse to overeat foods such as white bread, sugary breakfast cereals and other refined carbohydrates. Whole grains like bread and pasta made from whole wheat flour are still the healthiest way to have a balanced diet.