Auteur Topic: Glutenvrij verhoogt risico op ontwikkeling van diabetes type 2  (gelezen 546 keer)

ine

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Glutenvrij verhoogt risico op ontwikkeling van diabetes type 2
« Gepost op: maart 10, 2017, 12:40:27 »
Nieuw onderzoek van Harvard Universiteit (VS)


Op de site van RTL staat in de kop niet duidelijk vermeld dat het hier gaat om diabetes type 2.

Glutenvrij dieet zorgt voor grotere kans op diabetes
Gluten, er zijn mensen die denken dat je er maar beter zo weinig mogelijk van kan eten. Niet waar, zeggen onderzoekers van universiteit Harvard in de VS. Wie weinig gluten eet, heeft een grotere kans op suikerziekte.
Natuurlijk, er zijn mensen met coeliakie of glutenintolerantie die gluten voor hun gezondheid beter wel mijden. Maar voor anderen lijkt het schrappen van gluten meer kwaad dan goed te doen, ontdekten de onderzoekers.

13 procent minder
Zij keken tussen 1984 en 1990 naar de gezondheid van bijna 200.000 mensen en deden dat tussen 2010 en 2013, dus minstens 20 jaar later, nog een keer.
Mensen die de meeste gluten zeiden te eten, hadden na ruim 20 jaar 13 procent minder vaak diabetes type 2.

Volgens de onderzoekers is daar een goede verklaring voor: gluten zitten in producten die ook meer vezels bevatten. En van vezels is bekend dat ze beschermen tegen diabetes type 2.
"Glutenvrij eten bevat ook minder microvoedingsstoffen zoals vitaminen en mineralen. Mensen zonder coeliakie kunnen daarom maar beter meer gluten eten om de kans te verkleinen op chronische ziekten, in het bijzonder diabetes", zegt een van de onderzoekers

http://www.rtlnieuws.nl/gezondheid/glutenvrij-dieet-zorgt-voor-grotere-kans-op-diabetes




Publicatie website American Heart Association

Gluten may lower risk of Type 2 diabetes
Eating more gluten may lower your risk of developing Type 2 diabetes, researchers said Thursday.
In a long-term observational study presented at the American Heart Association’s Epidemiology and Prevention/Lifestyle and Cardiometabolic Health 2017 Scientific Sessions., most participants had gluten intake below 12 grams a day.
Within this range, those who ate the most gluten had lower Type 2 diabetes risk during 30 years of follow-up. Study participants who ate less gluten also tended to eat less cereal fiber, a protective factor for Type 2 diabetes developing.

Gluten is a protein in wheat, rye and barley. It gives bread and other baked goods elasticity during the baking process and a chewy texture in finished products.
A small percentage of the population can’t tolerate gluten due to gluten sensitivity or celiac disease, a chronic autoimmune disorder that impacts both the digestive tract and other parts of the body.

Gluten-free diets have become popular for people without these conditions, though there is lack of evidence that reducing gluten consumption benefits long-term health.
“Gluten-free foods often have less dietary fiber and other micronutrients (such as vitamins and minerals), making them less nutritious, and they also tend to cost more,” said Geng Zong, Ph.D., a research fellow in the Department of Nutrition at Harvard University’s T.H. Chan School of Public Health in Boston.
“People without celiac disease may reconsider limiting their gluten intake for chronic disease prevention, especially for diabetes.”

Participants in the highest 20 percent of gluten consumption had a 13 percent lower risk of developing Type 2 diabetes compared to those who ate the lowest daily amount — less than 4 grams.
During the study, which included 4.24 million person-years of follow-up from 1984-1990 to 2010-2013, researchers found 15,947 cases of Type 2 diabetes.

For their study, researchers estimated daily gluten intake for 199,794 participants in three long-term health studies from food-frequency questionnaires every two to four years. The average daily gluten intake was 5.8 grams for the Nurses’ Health Study, 6.8 for the Nurses’ Health Study II and 7.1 for the Health Professionals Follow-up Study.

http://news.heart.org/gluten-may-lower-risk-of-type-2-diabetes/




 
Een aantal nieuwsartikelen

https://www.sciencedaily.com/releases/2017/03/170309120626.htm


Low gluten diets may be associated with higher risk of type 2 diabetes
American Heart Association Meeting Report Presentation 11
March 09, 2017 Categories: Scientific Conferences & Meetings, Heart News
Study Highlights:
•   Diets higher in gluten were associated with a lower risk of developing Type 2 diabetes.
•   Study participants who ate less gluten tended to eat less cereal fiber, a known protective factor for developing Type 2 diabetes.

PORTLAND, Oregon, March 9, 2017
— Eating more gluten may be associated with a lower risk of developing Type 2 diabetes, according to research presented at the American Heart Association’s Epidemiology and Prevention / Lifestyle and Cardiometabolic Health 2017 Scientific Sessions.

Gluten, a protein found in wheat, rye and barley, gives bread and other baked goods elasticity during the baking process and a chewy texture in finished products. A small percentage of the population cannot tolerate gluten due to Celiac disease or gluten sensitivity, but gluten-free diets have become popular for people without these conditions, even though there is lack of evidence that reducing gluten consumption provides long-term health benefits.

“We wanted to determine if gluten consumption will affect health in people with no apparent medical reasons to avoid gluten,” said Geng Zong, Ph.D., a research fellow in the Department of Nutrition at Harvard University’s T.H. Chan School of Public Health in Boston, Massachusetts.
“Gluten-free foods often have less dietary fiber and other micronutrients, making them less nutritious and they also tend to cost more. People without Celiac disease may reconsider limiting their gluten intake for chronic disease prevention, especially for diabetes.”

Micronutrients are dietary components such as vitamins and minerals.
In this long-term observational study, researchers found that most participants had gluten intake below 12 grams/day, and within this range, those who ate the most gluten had lower Type 2 diabetes risk during thirty years of follow-up. Study participants who ate less gluten also tended to eat less cereal fiber, a known protective factor for Type 2 diabetes development.
After further accounting for the potential effect of cereal fiber, individuals in the highest 20 percent of gluten consumption had a 13 percent lower risk of developing Type 2 diabetes in comparison to those with the lowest daily gluten consumption (approximately fewer than 4 grams).

The researchers estimated daily gluten intake for 199,794 participants in three long-term health studies — 69,276 from the Nurses’ Health Study (NHS), 88,610 from the Nurses’ Health Study II (NHSII) and 41,908 from the Health Professionals Follow-up Study (HPFS) — from food-frequency questionnaires completed by participants every two to four years.

The average daily gluten intake in grams was 5.8 g/d for NHS, 6.8 g/d for NHSII, and 7.1 g/d for HPFS, and major dietary sources were pastas, cereals, pizza, muffins, pretzels, and bread.
Over the course of the study, which included 4.24 million person-years of follow-up from 1984-1990 to 2010-2013, 15,947 cases of Type 2 diabetes were confirmed.

Study participants reported their gluten consumption and the study was observational, therefore findings warrant confirmation by other investigations.
Also, most of the participants took part in the study before gluten-free diets became popular, so there is no data from gluten abstainers.

Co-authors are Benjamin Lebwohl, M.D., Frank Hu, M.D., Ph.D., Laura Sampson, Lauren Dougherty, Walter Willett, M.D., Dr.P.H., Andrew Chan, M.D., M.P.H., and Qi Sun, M.D., Sc.D.
Author disclosures are on the manuscript.

https://www.eurekalert.org/pub_releases/2017-03/aha-lgd030117.php




Vlearmoes

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Re: Glutenvrij verhoogt risico op ontwikkeling van diabetes type 2
« Reactie #1 Gepost op: maart 10, 2017, 20:58:23 »
 :P
Coeliakie diagnose eind 2003

ine

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Re: Glutenvrij verhoogt risico op ontwikkeling van diabetes type 2
« Reactie #2 Gepost op: maart 10, 2017, 21:00:08 »
 :D mag aannemen dat je dat sarcastisch bedoelt ?