Gluten - Avoiding It Unnecessarily Increases The Risk Of Diabetes

Author: Ivan Red Jr. Time for reading: ~1 minutes Last Updated: August 08, 2022

Gluten - Avoiding It Unnecessarily Increases The Risk Of Diabetes

The diagnosis of celiac disease or gluten intolerance is made only by a specialist. Otherwise, you risk developing diabetes and osteoporosis.

About 2% of the population suffers from acute gluten intolerance, known as celiac disease . Gluten is a complex protein found in wheat flour, cereals, rye, barley and oatmeal. Intolerance, which is often hereditary, is the body's inability to properly process gluten, characterized by a superimmune response that damages the absorbent surface of the small intestine. This reduces its effectiveness, which is a prerequisite for malnutrition and anemia , even in normal or overweight.

Although just over 2% of the population suffers from this disease, and between 4% and 6% are hypersensitive to wheat protein, diets that promote the total avoidance of gluten-containing foods are gaining popularity around the world.

According to a British study, between 10% and 12% of gluten avoiders do so as part of a "healthier" diet. There are no scientific data, even contradictory ones, to suggest any benefits from avoiding gluten-containing foods in the absence of hypersensitivity or celiac disease.

A US study on the eating habits of more than 200,000 people was presented to the American Heart Association. It included extensive data pointing to an interesting relationship: avoiding gluten unnecessarily leads to an increased risk of developing type 2 diabetes.

The researchers found that gluten-free diets were more expensive and did not provide the body with enough fiber and micronutrients , such as vitamin B 12 , folic acid , zinc , magnesium , selenium and calcium . Rice, potatoes, and other starchy sources of gluten in diets were less nutritious.

Often, diagnosing without a specialist carries an unsuspected risk - not treating the real symptoms. Fructans , for example, are short-chain carbohydrates found in most cereals. In case of imbalance of the intestinal flora, they can lead to bloating , gas , water retention and cramps . By mistakenly accepting gluten intolerance, these symptoms usually remain untreated.

This makes self-diagnosis with gluten intolerance especially dangerous for the population. Such a diagnosis is made by a doctor after tests - blood test, endoscopy, and others. Otherwise, there is a risk of damage to the intestinal microflora, indigestion, metabolism and the development of osteoporosis.

Gluten - Avoiding It Unnecessarily Increases The Risk Of Diabetes

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