"There is no significant relationship between gluten food consumption and the development of vascular diseases"
People who, without being celiac outOberta de Catalunya (UOC).
In the United States, 30% of the population has stopped consuming gluten without being celiac and the perception that it is detrimental has been extended, despite the fact that researchers warn that it is not convenient to eliminate it without medical supervision because as a result of this itThey can suppress other beneficial micronutrients.
"There is no evidence to demonstrate that gluten is detrimental to health, in general or long-term terms," says the professor of Health Sciences Studies of the UOC Pilar Garcia-Alorda, who insists that "a diagnosis is neededMedical that justifies the exclusion "of this protein.
Harvard's study points out that people under observation who made gluten -free diet consumed less fiber -rich products from cereals and that this is a factor that contributes to the prevention of type 2 diabetes.
The nutritionist Anna Bach also defends a balanced diet that does not eliminate gluten, because if this protein is restricted, dairy and other food groups are also eliminated and, if this is not compensated, it can derive in diets with an excess of proteins or hydrates ofsimple carbon.
Professor Alicia Aguilar, of the UOC, warns that the gluten -free diet "has mitigated" and has been attributed "to improve the physical condition or weight loss, although right now there is no scientific evidence that there is a relationship that there is a relationshipcausal "between eliminating gluten and thinning.
