Gluten, a stored protein in wheat, rye and barley, causes inflammation and intestinal damage in people with celiac disease. Due to concerns that gluten may also increase the risk of obesity, diabetes and cardiovascular disease in healthy people, the number of people without celiac disease who have adopted a gluten-free diet has grown in recent years. Now a study has examined the risk of chronic conditions on a gluten-free diet such as heart disease in people without celiac disease or heart disease.
The team found no significant association between the participants' estimated gluten intake and their risk of developing coronary artery disease. In addition, further analyzes suggest that limiting gluten intake may reduce a person's intake of whole grains, which are associated with lower cardiovascular risk. The authors conclude that their findings do not support the promotion of a gluten-free diet to reduce the risk of coronary artery disease.
