Gluten-Free Diet Increases Risk Of Type 2 Diabetes

A small percentage of Americans cannot tolerate the protein gluten (found in wheat, rye, and barley) due to Celiac disease or gluten sensitivity. But a multibillion-dollar industry has sprouted up in recent years because many people believe eating gluten-free foods is healthier, though they are often less nutritious and more expensive. Harvard University researchers now report that gluten-free diets may actually be less healthful. In a 30-year observational study that took into account the potential effect of cereal fiber, individuals in the highest 20 percent of gluten consumption had a 13 percent lower risk of developing Type 2 diabetes in comparison to those with the lowest daily gluten consumption (less than four grams).