In recent years a trend has been spread about gluten-free diets. What defends this type of diet is that eliminating foods containing gluten from our menu is much better for our health. But a recent study published by the Columbia University of the USA reveals that for people who do not suffer from celiac disease it is not good to do without this protein, because they can endanger your cardiac health in the long run.

First of all it is necessary to take into account what is gluten. It is a protein that is present in cereals such as wheat, rye or barley. For people with celiac disease, this protein is a risk, since it is an autoimmune disease in which inflammation of the small intestine occurs when this protein is consumed. This inflammation prevents the absorption of nutrients and therefore can lead to celiac problems such as anemia, osteoporosis or cardiac disorders, as well as malnutrition.

In a totally healthy person the gluten does not have any negative effect, in spite of the fact that this fashion has spread or consumed it and in which the famous personalities have contributed a lot. According to this study conducted at Columbia University, the effect of not eating gluten can be more negative than positive in the long run. To this end, the diet and eating habits of more than 100,000 individuals since 1986 have been followed. What we wanted to measure with this study was the impact of gluten on their health.

Field and methodology of the study

To get an exhaustive follow-up, they were asked to write down everything they ate throughout the day. To do so, they were given a list of more than 100 foods and concluded that the main sources of gluten were rye bread, pasta, breakfast cereals, sliced ​​bread and pizza dough. From here, the study focused on the people who had consumed the most gluten and the least to see how it affected each of them.

Impact of gluten consumption on health

The next step was to stop at the impact that having followed this type of diet would have had in the hearts of individuals, since one of the main problems that gluten produces in celiac is heart disease. In this case, what was found was that the non-celiac people who had been studied had suffered more heart disease as they had ingested less amounts of this protein. In contrast, those who had ingested more gluten in their diet had a better cardiac condition. Specifically, 352 cases of heart disease were documented among those who consumed less gluten and 277 cases among those who continued to consume this protein.

Conclusions of the study

From these results, the study concludes that the consumption of gluten by non-celiac people is beneficial, at least for the heart, contrary to what the fashions that recommend to stop using it to feel better say. Moreover, Dr. Benjamin Lebwoh, responsible for the study, said that the consumption of whole grains is very beneficial for the body, and above all are protective of the heart, because they prevent diseases. Against what happens with people with celiac disease, which for them is a risk. It is therefore important that we do not eliminate whole grains from our diet if we do not suffer from any disease, as it does not make any sense.