Consuming gluten-free food may increase diabetes risk

New York: A new research has revealed that individuals who eat gluten-free foods such as starch-containing rice, cassava, corn, soy among others regularly are at the risk of developing Type 2 diabetes.

Gluten is a protein found in wheat, rye and barley, gives bread and other baked goods elasticity during the baking process and a chewy texture in finished products.

Geng Zong, research student at the Harvard University in Massachusetts, US said, "Gluten-free foods often have less dietary fibre and other micro-nutrients, making them less nutritious and they also tend to cost more".

The study has showed that individuals who daily consume up to 12 grams foods rich in gluten may be at lower risk of developing Type 2 diabetes.

Individuals in the highest 20 per cent of gluten consumption had a 13 per cent lower risk of developing Type 2 diabetes in comparison to those with the lowest daily gluten consumption (approximately fewer than four grams).

A small percentage of the people cannot tolerate gluten due to celiac disease or gluten sensitivity.

However, "people without celiac disease may reconsider limiting their gluten intake for chronic disease prevention, especially for diabetes", Zong said.

People who ate less gluten also tended to eat less cereal fibre -- a known protective factor for Type 2 diabetes development.

The results were presented at the American Heart Association's Epidemiology and Prevention/Lifestyle and Cardiometabolic Health 2017 Scientific Sessions in Arizona.

(With IANS inputs)