Insufficient consumption of gluten may increase your risk for Type 2 diabetes, study reveals.
-In a recent long term study conducted by the researchers, during a 30 years follow-up, it was observed that people who consumed gluten free diets were at an increased risk of type 2 diabetes.
-Gluten is a protein found in the wheat, rye and barley that provides elasticity and the chewy texture to other baked products.
-The study, involved close to 199,794 participants across three long term health studies which included 69,276 from the Nurses’ Health Study (NHS), 88,610 from the Nurses’ Health Study II (NHSII) and 41,908 from the Health Professionals Follow-up Study (HPFS).
-The participants were made to answer questionnaire focused on their food intake and frequency of intake every two to four years.
-It was observed that the average daily gluten intake in grams was 5.8 g/d for NHS, 6.8 g/d for NHSII, and 7.1 g/d for HPFS. Majorly the dietary sources remained, pasta,cereals, pizza, muffins, pretzels, and bread.
-The study suggested that, of the total cases evaluated over the period of 1984-1990 to 2010-2013, about 15,947 cases of Type 2 diabetes were confirmed.
-It was also stated that people who consumed less gluten, consumed less cereal fiber, which essentially prevents the onset of Type 2 diabetes.
-Findings were presented at American Heart Association’s Epidemiology and Prevention / Lifestyle and Cardiometabolic Health 2017 Scientific Sessions
Source: American Heart Association