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The latest study reveals that diets high in gluten content can help in lowering the risk of developing type 2 diabetes. The study revealed that those who ate less gluten tended to have lesser cereal fibers in their body, such that it could have significantly prevented them from acquiring type 2 diabetes.

In a report from the Independent UK, it is revealed that avoiding gluten has become an increasing option for many people, even with those who have no real tolerance to gluten. The compound is found popularly from grain products such as wheat, barley, rye, and spelt. Now, experts are warning about the dangers of not having enough gluten in one's diet. This includes a higher chance of developing type 2 diabetes.

Meanwhile, those included in the experiment who took 12 grams of gluten a day showed a lower risk of developing type 2 diabetes during the thirty years of follow-up. Those who ate less gluten, on the other hand, 4 grams in a day showed higher risks of developing the disease. Data for gluten abstainers were not available because the data were taken during a time when a gluten-free diet was still not practiced.

The Science Daily further narrates that the research aimed to discover the effects of gluten on the health of people, who had no medical reasons for avoiding the substance. Geng Zong, Ph.D. and his team in the Department of Nutrition at Harvard University's T.H. Chan School of Public Health in Boston, Massachusetts also revealed that a gluten-free diet has less dietary fiber and other nutrients; thus making them less nutritious.

The gluten-free diet has become popular nowadays, believing that one will look and feel slimmer in consuming such food options. However, researchers from Harvard University discovered the link between gluten free diets and type 2 diabetes. Although people with coeliac disease have genuine intolerances for such products, those who do not, but still consider to shun gluten in their diet, are at higher risk for type 2 diabetes.