Nowadays more and more people are consuming gluten-free food since it is assumed to have many health benefits. But the new study suggests that people who opt for gluten-free food even without the presence of celiac disease may be causing more harm to their health.
The research study published in British Medical Journal have suggested that long-term intake of gluten do not have any heart risks especially in the absence of celiac disease.
During the study, data from 110,000 health experts from the United States over past 24 years was analyzed. The individuals mentioned in this data did not have any family history of heart diseases. The researchers noticed that eliminating gluten from the products like wheat, barley, rye does not lower the risk of heart disease.
However, people suffering from the celiac disease should stop consuming gluten-rich food since this protein triggers inflammation in the body that may damage the intestine. Celiac disease is the autoimmune disorder that prevents the intestine from digesting the food nutrients which can cause heart diseases, anemia, osteoporosis in long-term.
Gluten in high concentration can cause damage but the low concentration of gluten in diet have health benefits. This conclusion was based on circumstantial and anecdotal evidence.
The researchers also studied the coronary disease data and dietary data involving more than 65,000 females who were involved in Nurses Health Study. Apart from this, 45,000 male participants from Health Professionals Follow-up Study were also analyzed based on dietary information and coronary disease data. In both groups, the participants were free from celiac disease.
After every 4 years beginning from 1986 to 2010, the participants were asked to answer the questionaries about their dietary habits and they were divided into 5 groups based on gluten consumption. After analysis, it was seen that there is no link between the risk of heart disease and gluten consumption. In future, the scientists may conduct research to determine the role of this component in various autoimmune disorders and cancers.