Dive Brief:
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Eating a gluten-free diet when it is not medically required may be harmful for heart health, according to a new study reported by CBS.
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Researchers looked at dietary habits — including gluten consumption — in nearly 110,000 U.S. health professionals with no history of heart disease and assessed how likely they were to develop the condition during the next 26 years. They found those consuming the least amount of gluten had a 15% higher risk of heart disease even after adjusting their findings to take into account the known harm associated with higher refined grain consumption.
- The researchers cautioned their findings were observational, meaning it was not possible to conclude that avoiding gluten was necessarily the problem. They also noted for those with celiac disease, heart health tended to improve when they began to follow a gluten-free diet.
Dive Insight:
Gluten – the protein found in wheat, rye and barley – has fallen from favor among U.S consumers.
Celiac disease affects about 1 in 133 Americans, and avoiding gluten is the only way to manage symptoms. A growing number of consumers claim to suffer from non-celiac gluten sensitivity as well.
For manufacturers of gluten-free products, these complaints have presented an enormous market opportunity. As the taste and texture of gluten-free foods has improved, even those without celiac disease or other gluten sensitivities are consuming more of the products. For those with a family member who needs to eat gluten-free, it is easier to cook just one gluten-free meal than it is to prepare food separately for different individuals.
For those without celiac disease, experts have warned gluten-free diets may lead to dietary deficiencies in B vitamins and fiber. The key for gluten-free manufacturers and consumers alike is to alter foods and dietary patterns to take this into account. If health problems associated with gluten-free diets are primarily caused by a lack of whole grains or fiber, as the authors of this latest study suggest, an increased pipeline of gluten-free whole grain foods could placate nutritionists and consumers.
Recent product improvements in the gluten-free space have rewarded manufacturers with a growing consumer base, but they also have come at a cost in terms of R&D investment. Food companies have a vested interest in ensuring their products are well-received and healthy, even if that means tweaking recipes. Nutritious gluten-free grains include amaranth, buckwheat, rice, millet, quinoa, sorghum and teff, while legumes have become an increasingly popular option for boosting products’ nutritional profile.