Gluten, a protein in wheat, rye, and barley, triggers inflammation and intestinal damage in celiac disease patients. Fears it might also raise obesity, diabetes, and cardiovascular risks in healthy individuals have driven a surge in gluten-free diets among non-celiacs. Recent research examined chronic disease risks, like heart disease, from gluten-free eating in those without celiac or preexisting heart conditions.
The study uncovered no meaningful link between gluten intake and coronary artery disease risk. Further analysis indicates restricting gluten often cuts whole grain consumption—foods tied to lower cardiovascular risk. Authors advise against promoting gluten-free diets to prevent coronary artery disease.
