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Eating Gluten-Free Without a Medical Reason?

By Kathleen Doheny


HealthDay Reporter

TUESDAY, May 2, 2017 (HealthDay News) — Eating “gluten-free” when there is no medical want to take action will not increase your heart health — and may even hurt it, a new research warns.


Gluten-free diets have soared in reputation in recent times. But, shunning gluten has no heart advantages for individuals with out celiac disease, and it might imply consuming a diet missing heart-healthy whole grains, in response to the quarter-century research.

“For the vast majority of people who can tolerate it, restricting gluten to improve your overall health is likely not to be a beneficial strategy,” stated research chief Dr. Andrew Chan.

Gluten is a protein present in wheat, rye and barley. People with celiac disease — lower than 1 % of the U.S. inhabitants — have an immune system response once they eat gluten, triggering inflammation and intestinal injury. They even have an elevated danger of heart disease, however that declines after they start consuming a gluten-free weight loss plan, in accordance with background info within the research.

Recently, researchers have reported that some individuals might have what’s generally known as non-celiac gluten sensitivity, a situation that is not completely understood.

“I don’t want to dismiss the fact that there are people who have the sensitivity,” stated Chan, an affiliate professor of drugs at Harvard Medical School.

But, the remainder of the inhabitants shouldn’t assume that going gluten-free will assist their health — a minimum of not their coronary heart health, he stated.

For the research, Chan and his colleagues analyzed knowledge on almost 65,000 women and greater than 45,000 males, all U.S. health professionals with out a historical past of heart disease when the research began. The research members accomplished a detailed meals questionnaire starting in 1986 and up to date it each 4 years till 2010.

The researchers checked out gluten consumption, dividing individuals into 5 teams from low to excessive, then calculated how probably they have been to develop heart disease over roughly 26 years.

When the researchers in contrast the highest-intake gluten group with the bottom, the charges of coronary heart illness weren’t very totally different.

Continued

However, individuals with restricted gluten consumption typically eat a weight loss plan low in fiber-rich whole grains — that are tied to decrease coronary heart danger — and better in refined grains, Chan stated.

So, the researchers then adjusted their findings for consumption of refined grains. “It appeared that those individuals who consumed the lowest levels of dietary gluten had a 15 percent higher risk of heart disease,” Chan stated.

Because the research was observational, nevertheless, “we can’t say with certainty that this is a cause-and-effect association,” Chan stated.

Dr. Ravi Dave is a heart specialist and professor of drugs on the University of California, Los Angeles Geffen School of Medicine.

“Eating gluten-free is a big fad right now,” stated Dave, who wasn’t concerned within the research. “There is a lot of hype about how gluten produces irritation and may result in supplying you with diabetes, coronary heart illness, dementia, a lot of issues.”

Although he finds this new research inconclusive, Dave agreed with the researchers: “We should not recommend people who don’t have gluten sensitivity or celiac disease go on a gluten-free diet,” he stated.

Dave additionally stated the research left some questions unanswered. For occasion, it does not reveal what the individuals who prevented gluten substituted. “Were they picking a more unhealthy choice that put them at risk for heart disease?” he questioned.

For individuals who nonetheless need or have to avoid gluten, Chan stated it is necessary to acquire enough quantities of fiber. Oats and brown rice are good sources of gluten-free fiber, he famous.

The research had no meals business funding. It was revealed on-line May 2 in BMJ.


WebMD News from HealthDay


Sources

SOURCES: Andrew T. Chan, M.D., MPH, affiliate professor of drugs, Harvard Medical School, and gastroenterologist, Massachusetts General Hospital, Boston;  Ravi Dave, M.D., professor of drugs, division of cardiology, University of California, Los Angeles David Geffen School of Medicine; May 2, 2017, BMJ, on-line




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