The British Medical Journal states that according to a new study, gluten is not associated with greater risks of heart diseases. On the contrary, a gluten-free diet might harm the heart as this diet discourage the consumption of whole grains that actually promotes better cardiovascular health. This, however, does not apply to people who have celiac disease.
A new study debunks the theory that gluten is associated with higher risks of heart diseases. Andrew Chan, an associate professor of medicine at Harvard Medical School and also an author of the study has said that foregoing gluten, which is a protein found in whole grains, is not a good idea. He states that unless a person has celiac disease, going gluten-free would ironically harm the health of the heart, claims Consumer Reports. Well, this is because a gluten free diet discourages the consumption of whole grains, which are known to promote the well-being of the heart.
As a part of the study, the team that comprised of researchers from Columbia University and Harvard University studied the data of 45,303 men and 4,714 women. The participants had reported from 1986 to 2010, about their food habits every four years and none of the participants had celiac disease.
Another nutrition science professor, Alice Lichtenstein, who was however not involved with the study has also said that theoretically, there is no evidence or reason relating foods containing gluten and heart diseases for people who don't have celiac disease, Women's Health noted.
Andrew Chan further emphasizes that the results of the study will actually make people rethink their decisions of following a gluten-free diet. The reason is that it suggests foregoing whole grains which are not only packed with nutrients but also with a lot of fiber. Additionally, gluten-free foods are packed with a lot more fats, salt and sugar, which might actually heighten the risks associated with heart diseases.