People With The Least Gluten In Their Diets May Have Slightly Higher Risk Of Developing T2D Over A Few Decades, Study Suggests.

“In a large study of US health professionals,” researchers found that “those with the least gluten in their diets actually had a slightly higher risk of developing type 2 diabetes [T2D] over a few decades.” Some 200,000 healthcare professionals were involved in the study. The findings were scheduled for presentation at a meeting of the American Heart Association. https://consumer.healthday.com/vitamins-and-nutrition-information-27/gluten-975/downside-to-gluten-free-diets-diabetes-risk-720525.html One concern with going low-gluten is that it could cut out major sources of dietary fiber -- which, research suggests, helps ward off type 2 diabetes and other chronic ills. In this study, people with low gluten intakes did eat less grain-based fiber. And that seemed to partly account for their higher diabetes risk, Zong said.