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Gluten Rich Diet Could Help You by Reducing Your Chances of Developing Type 2 Diabetes

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New research has come up with the idea that eating more gluten could assist you by lowering your chances of catching type 2 diabetes.

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The American Heart Association hosted the annual Epidemiology and Prevention/Lifestyle and Cardiometabolic Health Sessions where an observational study was presented regarding the effects of gluten on incidences of type 2 diabetes.

The study involved observing a set of participants for 30 years. Most of those participants took a daily dose of gluten in one or the other form, and the dosage was below 12 grammes. Considering it the extreme definition of a range in this scenario, the researchers observed that people who ate more gluten were at lower risks of type 2 diabetes.

Gluten and Its Intake

Gluten is a protein. Its principal sources include wheat, barley, and rye. During baking, gluten contributes by giving elastic properties to the baked goods, bread for example. The chewy texture in baked items is also because they contain gluten.

People with celiac disease (an autoimmune disease that affects the digestive tract and certain other body parts) are highly sensitive to gluten. Also, many people are directly sensitive to gluten.

Gluten-free food is the obvious choice for people who either don’t like the element or are unable to stomach it for various reasons. While there is a lack of concrete evidence that links a gluten-less diet with any chronic health issues, the observational study presents new arguments in the case.

Research Observations

The study involved 4.24 million person-years. The follow-up ranged from 1984-1990 to 2010-2013. The researchers used food-frequency questionnaires and performed three long-term studies. A total of 199,794 people participated here, and the researchers determined just how much gluten intake these people will be having.

The average gluten intake amount on a daily basis differed for each of the three studies. It was 5.8 grammes for the Nurses’ Health Study. It was 6.8 grammes for the second phase of the Nurses’ Health Study. It was 7.1 grammes for the Follow-Up Study by Health Professionals.

Participants who fell in the highest 20% section of gluten consumption, as the findings state, were at a 13% reduced risk of experiencing Type 2 Diabetes as compared to people who ate less that four grammes of gluten every day.

Gluten-Free Diet Has Its Problems

Any food item that is gluten-free will have a significantly reduced amount of vitamins and minerals and other micronutrients. It will also have less dietary fibre. It results in the said food item being less nutritious while tits price is higher than that of the gluten containing stuff.

However, despite having a probable effect on type 2 diabetes risks, a celiac patient must consult a medical practitioner before they reconsider their gluten intake amounts or change the same.

Also, since primary sources of gluten found in the present time include cereals, muffins, pasta, pizzas, bread, and pretzel, there needs to be a balance to ensure more fibre and less unnecessary fat.

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