Could a Gluten-Free Diet Contribute to Diabetes?
Avoiding gluten has become a growing trend as an increasing number of people – not just the truly gluten intolerant – are vilifying the protein found in many grains. A new preliminary study, presented by Geng Zong at the meeting of the American Heart Association, found that those with the least gluten in their diets had a slightly higher risk of developing type 2 diabetes. It is too early to say if the relationship is causal, but it does at least suggest that people should be cautious about making significant changes to their diet without considering the larger consequences. For example, removing gluten from the diet could also reduce the amount of fiber one consumes, and there is evidence of a link between low-fiber and diabetes.
Source: HealthDay News