Celebrity gluten-free diets increase heart disease risk

Modesto Morganelli
Mag 3, 2017

Following a wheat-free diet may be bad for your health, experts say. After adjusting for known risk factors, no significant association between estimated gluten intake and the risk of subsequent overall coronary heart disease was found.

About one in 100 people have coeliac disease, an autoimmune condition where eating gluten triggers harmful inflammation of the digestive system.

Going gluten-free denies the body the heart benefits of whole grains and healthy people should not be tempted into it by celebrity health gurus, according to the Harvard scientists behind the first long-term study.

"Even those with the lowest amount of gluten consumption experienced the same rate of heart disease as those who were consuming the most gluten", Andrew T. Chan, MD, MPH, gastroenterologist and chief of the Clinical and Translational Epidemiology Unit in the Massachusetts General Hospital division of gastroenterology, and associate professor of medicine at Harvard Medical School, said in the press release.

Among the 64,714 women and 45,303 men, all health professionals, who took part in two similar studies into their diet and health, those who ate more gluten also ate more whole grains. So, cutting out gluten unless medically necessary can potentially increase a person's risk of heart problems.

However some estimates put the proportion of adults adhering to gluten-free diets in the United Kingdom at more than 12 per cent, many believing that it is better for the heart.

The popularity of the diet is thought to have been encouraged by celebrities such as Victoria Beckham, Gwyneth Paltrow and Miley Cyrus, who have promoted their "wheat-free" lifestyles.

"Concern has arisen in the medical community and lay public that gluten may increase the risk of obesity, metabolic syndrome, neuropsychiatric symptoms, and cardiovascular risk among healthy people", they wrote in the British Medical Journal (BMJ).

Additional analyses suggested that avoiding gluten could also limit consumption of whole grains, which have been linked to a lower cardiovascular risk.

She had her entire family tested for food sensitivities and allergies, and found them all to be gluten intolerant. It is treated by a patient following a gluten-free diet for life. For example, a 2015 study in JAMA Internal Medicine found higher whole grain intake is associated with lower total and cardiovascular disease deaths in USA men and women, regardless of other dietary and lifestyle factors.

Researcher Dr Geng Zong, who led that study, said: 'Gluten-free foods often have less dietary fibre and other micronutrients, making them less nutritious and they also tend to cost more.

Altre relazioniGrafFiotech

Discuti questo articolo

Segui i nostri GIORNALE