We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Gluten-Free Diet Increases Risk Of Type 2 Diabetes

March 9, 2017: 12:00 AM EST
A small percentage of Americans cannot tolerate the protein gluten (found in wheat, rye, and barley) due to Celiac disease or gluten sensitivity. But a multibillion-dollar industry has sprouted up in recent years because many people believe eating gluten-free foods is healthier, though they are often less nutritious and more expensive. Harvard University researchers now report that gluten-free diets may actually be less healthful. In a 30-year observational study that took into account the potential effect of cereal fiber, individuals in the highest 20 percent of gluten consumption had a 13 percent lower risk of developing Type 2 diabetes in comparison to those with the lowest daily gluten consumption (less than four grams).
"Low gluten Diets may be Associated with Higher Risk of Type 2 Diabetes", American Heart Association, March 09, 2017, © American Heart Association, Inc.
Domains
FOOD BUSINESS NEWS
Market Segments
News
Ingredients
Research
Trends
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America
Categories
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.