By AMERICAN HEART ASSOCIATION NEWS
PORTLAND, Oregon — Eating more gluten may lower your risk of developing Type 2 diabetes, researchers said Thursday.
In a long-term observational study presented at the American Heart Association’s Epidemiology and Prevention/Lifestyle and Cardiometabolic Health 2017 Scientific Sessions., most participants had gluten intake below 12 grams a day.
Within this range, those who ate the most gluten had lower Type 2 diabetes risk during 30 years of follow-up. Study participants who ate less gluten also tended to eat less cereal fiber, a protective factor for Type 2 diabetes developing.
Gluten is a protein in wheat, rye and barley. It gives bread and other baked goods elasticity during the baking process and a chewy texture in finished products.
A small percentage of the population can’t tolerate gluten due to gluten sensitivity or celiac disease, a chronic autoimmune disorder that impacts both the digestive tract and other parts of the body.
Gluten-free diets have become popular for people without these conditions, though there is lack of evidence that reducing gluten consumption benefits long-term health.
“Gluten-free foods often have less dietary fiber and other micronutrients (such as vitamins and minerals), making them less nutritious, and they also tend to cost more,” said Geng Zong, Ph.D., a research fellow in the Department of Nutrition at Harvard University’s T.H. Chan School of Public Health in Boston. “People without celiac disease may reconsider limiting their gluten intake for chronic disease prevention, especially for diabetes.”
Participants in the highest 20 percent of gluten consumption had a 13 percent lower risk of developing Type 2 diabetes compared to those who ate the lowest daily amount — less than 4 grams.
During the study, which included 4.24 million person-years of follow-up from 1984-1990 to 2010-2013, researchers found 15,947 cases of Type 2 diabetes.
For their study, researchers estimated daily gluten intake for 199,794 participants in three long-term health studies from food-frequency questionnaires every two to four years. The average daily gluten intake was 5.8 grams for the Nurses’ Health Study, 6.8 for the Nurses’ Health Study II and 7.1 for the Health Professionals Follow-up Study.
Major dietary sources were pastas, cereals, pizza, muffins, pretzels and bread.
This is probably the most fake news, unintelligent, and ridiculous thing I have read this year. So I am to believe that the people who ate the most pasta, pizza, and breads had the best health…?? LOL. HORRIBLE.
You are completely misreading the results of this study. Nowhere is it stated that exponentially adding gluten to one’s diet will stave of diabetes 2. Your comment is plainly silly I’m afraid.
No, that’s not what it says. All other things being equal, it appears that a gluten-free diet (marginally) increases the risk of type-2 diabetes. One possible reason is that gluten-free diets often contain less fiber.
See, if you try to read and understand, it’s no longer “fake news”.
If they weren’t eating the tons of fructose you Americans usually do, makes sense. Look to Italy. They basically eat pasta and pizza. They are thinner and healthier than you Americans. The French and the baguettes, plus lots of fat. Thinner and healthier than you Americans. Gluten is fashion from the food industry to take your money.
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So . . .the standard advice to diabetics –to minimize carbs — is just the opposite for those who wish to avoid diabetes?
This seems like a relative risk. Please can you publish the risk of the low consumption group that the high consumption group saw reduced by 13%? Thankyou.
[…] ser convincente porque se realizó a gran escala. Presentada en el último encuentro de la American Heart Association, la investigación analizó la ingesta de alimentos de 200 mil personas durante 30 […]
What researches? Who conducted this study? Where is reference on research results?
I believe you are wrong about lowering health risks with more gluten. My husband is a diabetic and has lowered his glucose levels due to eating totally gluten free. Our health has improved and allergies have been reduced significantly. Other healthy grains are better for you.
Where is the link and the name of the Study. References the paper!!!!
“For their study, researchers estimated daily gluten intake for 199,794 participants in three long-term health studies from food-frequency questionnaires every two to four years. The average daily gluten intake was 5.8 grams for the Nurses’ Health Study, 6.8 for the Nurses’ Health Study II and 7.1 for the Health Professionals Follow-up Study.” You need to read the whole article. These were observational studies following people for many years, much like the cancer studies. I am sure you can web search the actual publication.
[…] Cientistas americanos da Universidade de Harvard descobriram que os participantes da pesquisa que consumiram mais glúten foram 13% menos propensos a desenvolver a condição em comparação com as pessoas que ingeriram menos da proteína. […]
[…] Si quieres leer más sobre el informe, pincha aquí. […]
[…] Cientistas americanos da Universidade de Harvard descobriram que os participantes da pesquisa que consumiram mais glúten foram 13% menos propensos a desenvolver a condição em comparação com as pessoas que ingeriram menos da proteína. […]
[…] Cientistas americanos da Universidade de Harvard descobriram que os participantes da pesquisa que consumiram mais glúten foram 13% menos propensos a desenvolver a condição em comparação com as pessoas que ingeriram menos da proteína. […]
http://circ.ahajournals.org/content/135/Suppl_1/A11
This article is a joke,right?
I think the fiber connection makes sense. My understanding of why those of us who don’t have celiac disease choose gluten free products is for the purpose of supporting those with the disease. It is a very debilitating disease but the food industry was uninterested in making gluten free food because it was too costly.
Just wanted to say that you are doing a great job at getting the word out for different health care issues. We who read your articles are very appreciative of that fact. I was wondering, in May we have our Women’s Day Program coming up and wanted to know if we could get in touch with you to purchase some pencils or other little items to help the cause of the American Heart Association? Or could we make items to be sold for the cause? Please let me know on either situation. God bless and thanks for the opportunity.
[…] Tutkimuksen mukaan gluteeniton ruokavalio lisää kakkostyypin diabeteksen riskiä jopa 13 prosentilla. Tutkimus esiteltiin American Heart Associationin vuosikokouksessa. […]
[…] Si quieres leer más sobre el informe, pincha aquí. […]