Gluten-free food risk

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MORE AND more people seem to be gluten intolerant and are forced to stay faithful to a gluten free diet to avoid all the associated conditions such as gastroenteritis, nausea, joint and muscle fatigue, and migraines, to name but a few.

Gluten-free diets have in recent years become a popular health trend with the celebrity endorsements from the likes of Gwyneth Paltrow, Victoria Beckham and Miley Cyrus.

Beforehand, the wheat-free lifestyle was essentially observed by people suffering with coeliac disease.However, scientists in the US have discovered that those living a wheat-free regime that haven’t been diagnosed with any underlying illnesses could be eating less whole grains which help to reduce the risk of cardiovascular conditions and increasing their risk of a heart attack.

The British Medical Journal published the study, with the researchers saying: “The avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without coeliac disease should not be encouraged.”

Gluten is found in wheat, barley and rye as well as in a variety of foods such as pasta, cakes, breakfast cereals, most types of bread, certain types of sauces and some types of ready meals.

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