Does Going Gluten-Free Increase Your Risk of Developing Diabetes?

If you’re getting started on a weight loss program offered in Colorado, one important consideration is whether the diet plan can fit into your food restrictions. Food allergies and intolerances are just a couple of reasons why it’s preferable to select a weight loss program that lets you eat real, fresh foods instead of prepackaged diet food. This approach to weight loss can even be customized to people who are following a gluten-free lifestyle. gluten - free


To understand the science of gluten-free eating, it’s helpful to know exactly what gluten is. Gluten is a combination of gliadin and glutenin. It’s a protein that’s found in wheat and a plethora of wheat products. Gluten is what gives bread dough its pleasant elasticity. It’s found in everything from doughnuts to jam, and most people eat it on a daily basis without a problem.

Gluten-Free Diets

But for some people, it’s medically necessary to follow a diet that strictly excludes all gluten, including products without wheat that were potentially cross-contaminated during processing. Some of these people have celiac disease, a severe autoimmune disease for which avoiding gluten is the only management option. Others have wheat allergies, which is also an autoimmune problem, although it isn’t the same as celiac disease. Still others have gluten intolerance or sensitivities, which can cause everything from headaches and brain fog to stomach cramps and nerve damage. For all of these people, being gluten-free is essential for health.

Gluten and Diabetes

In recent years, it’s become trendy to be gluten-free, even when it isn’t medically necessary. Some people have gone gluten-free because they believe it will lead to rapid weight loss. However, the lack of gluten in a diet isn’t what leads to weight loss. In fact, there is a possibility of health complications, such as diabetes. Researchers who recently presented their findings at an American Heart Association conference found that people who eat more gluten may be 13% less likely to be diagnosed with type 2 diabetes. The study evaluated diet and health data from about 200,000 people over a 30-year period. The researchers suggested that there may be a link between eating gluten and warding off diabetes, but they cautioned that the study did not explore any reason for this correlation. It’s possible that eating more gluten reduces the risk simply because gluten is found in many fiber-rich foods. When in doubt, check with your primary care physician on what is optimal for your gluten choices.

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*Specific results are not guaranteed and are a result of the individual customized weight loss plan for each patient, along with exercise, diet, and lifestyle changes.