Gluten-Free Research Paper
A gluten-free diet has become a popular choice in recent years for individuals without celiac disease. After researching the WebMD website, I discovered some interesting things regarding a gluten-free diet. Less than 1 percent of the U.S population has celiac disease and these individuals have an increased risk of heart disease. Celiac disease is an immune reaction when individuals consume a protein called gluten, which is found in wheat, barley, and rye. Over time the immune reaction creates inflammatory response that damages the lining of the small intestines. Dr. Andrew Chan, an associate professor of medicine at Harvard Medical School and his colleagues conducted a food questionnaire study focusing on gluten intake from 1986 to 2010 of U.S. health professionals without a history of heart disease. Dr. Chan divided approximately 65,000 women and more than 45,000 men into five
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groups ranging from low to high, calculating their chance of likely developing heart disease, updating the results every four years. Dr. Chan’s study compared the highest-intake gluten group to the lowest and concluded there was very little difference in the rates of heart disease.
The study showed individuals who limited their gluten intake consumed higher in refined grains, despite eating a diet low in fiber-rich whole grains. Therefore, the researchers adjusted their results for intake of refined grains and individuals who consumed the lowest level of dietary gluten had a 15 percent risk of heart disease. However, Dr. Ravi Dave a cardiologist and professor of medicine at the University of California found the results of the study inconclusive and questioned whether the individuals who avoided gluten chose unhealthier foods that could have put them at a higher risk for heart disease. In the end, Dr. Dave did agree with the researchers that individuals should not go on a gluten-free diet if they do not have a gluten sensitivity or celiac disease. For those who want to eliminate gluten from their diet, Chan recommends consuming adequate amounts of fiber like oats and brown rice, which are a good source of gluten-free fiber. Therefore, before starting any diet, especially a gluten-free diet individuals should consult a physician to weigh out the risk and
benefits.
groups ranging from low to high, calculating their chance of likely developing heart disease, updating the results every four years. Dr. Chan’s study compared the highest-intake gluten group to the lowest and concluded there was very little difference in the rates of heart disease.
The study showed individuals who limited their gluten intake consumed higher in refined grains, despite eating a diet low in fiber-rich whole grains. Therefore, the researchers adjusted their results for intake of refined grains and individuals who consumed the lowest level of dietary gluten had a 15 percent risk of heart disease. However, Dr. Ravi Dave a cardiologist and professor of medicine at the University of California found the results of the study inconclusive and questioned whether the individuals who avoided gluten chose unhealthier foods that could have put them at a higher risk for heart disease. In the end, Dr. Dave did agree with the researchers that individuals should not go on a gluten-free diet if they do not have a gluten sensitivity or celiac disease. For those who want to eliminate gluten from their diet, Chan recommends consuming adequate amounts of fiber like oats and brown rice, which are a good source of gluten-free fiber. Therefore, before starting any diet, especially a gluten-free diet individuals should consult a physician to weigh out the risk and
benefits.