Does Going Gluten Free Put You At A Risk Of Type 2 Diabetes?

More and more people are choosing to go gluten free, or at least cut down the amount of gluten in their diet, believing that it’s a healthier eating choice. However, a recent study from Harvard University has suggested that eliminating gluten from your diet may put you at a higher risk for type 2 diabetes.

A Look At The Gluten Free Diet

Gluten is a component found in wheat, barley and rye. People who have a condition called celiac disease are sensitive to gluten; it can cause conditions like malabsorption, osteoporosis and other autoimmune diseases.

However, it’s become a trend for people who don’t suffer from celiac disease to avoid gluten as well, as they believe it can hinder digestion.

The Study

Conversely, a study which reviewed 30 years worth of medical data from the Nurses Healthy Study suggested a danger of cutting out gluten; the risk of developing Type 2 diabetes.

The analysis found that people who consumed only 4 grams or less of gluten a day had a much higher change of developing type 2 diabetes. Meanwhile, those who consumed at least 12 grams a day had a lesser chance of developing type 2 diabetes.

Indeed, another study recently suggested that a gluten free diet may not even be beneficial in protecting the body against coeliac disease. The researchers conclude that more study needs to be done into the effects of going gluten free.