Too little gluten in our diet may increase the risk of type 2 diabetes
Written by Ana Sandoiu
Published: Thursday 9 March 2017
People with celiac disease or who are gluten intolerant may benefit from a low-gluten diet. A considerable number of people who do not have these diseases still adopt a gluten-free diet in the hope that it benefits their health. New research, however, suggests that a low-gluten diet may even have some adverse health effects, by raising the risk of diabetes.
[assorted laves of bread]New research suggests that a higher intake of gluten for people who do not have gluten intolerance may lower the risk of type 2 diabetes.
Image credit: American Heart Association
Gluten is a protein mainly found in wheat, barley, and rye, as well as baked goods and other foods that contain these cereals. People with celiac disease - an autoimmune disorder affecting at least 3 million people in the United States - avoid gluten because their immune system responds to it by attacking the small intestine.
However, more and more people are adopting a gluten-free diet, despite its health benefits being unclear.
http://www.medicalnewstoday.com/articles/316285.php
