Not eating gluten increases the risk of diabetes

March 17, 2017 Source: Bio Valley

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The proportion of gluten-free foods in supermarkets is gradually increasing. This is partly due to the fact that more and more people are diagnosed with celiac disease or gluten allergic reactions, in part because many celebrities admire gluten-free foods. .

Previously, this food that only appeared in doctor's prescriptions has now led the global diet. But how long will this trend continue? A recent study from Harvard University found a link between gluten-free foods and the risk of type 2 diabetes.

Gluten is a protein commonly found in cereal crops and is very important for food processing. For example, it can make the dough elastic, keep the shape and taste of the dough,

Many foods contain gluten, even if it doesn't look too obvious, such as salad dressings, soups, and beer.

However, for patients with celiac disease, gluten has become a nightmare.

Celiac disease is an autoimmune disease, specifically the immune cells of the body mistakenly attack gluten as a pathogen structure. One in 10 people have celiac disease, but only a quarter of them are diagnosed correctly.

There is evidence that gluten-free foods are increasingly being pursued despite the relatively stable number of patients with celiac disease, mainly because most people who do not have celiac disease still have sensitization to gluten. In these cases, people develop symptoms similar to those of celiac disease, but there is no autoimmune response.

Regardless of the symptoms, avoiding gluten is the most effective measure to control symptoms.

However, I don't know why, many healthy people have turned to gluten-free foods as a means of health. In order to meet this demand, many supermarkets have begun to promote gluten-free food.

This recent study suggests that the use of gluten-free foods can have some negative effects that were previously unknown.

The researchers report a significant inverse correlation between gluten intake and type 2 diabetes, suggesting that the lower the amount of gluten that we normally consume, the higher the risk of developing type 2 diabetes.

This study is important for healthy people who voluntarily give up eating gluten. Type II diabetes affects 400 million people worldwide, and there is a trend of increasing year by year. Those who think that eating gluten is a healthy diet should pay attention, and it is time to change your original ideas.

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