A new study, published in the British Medical Journal, found that gluten-free diets could increase the risk of heart attack for people who don't have celiac disease.
"Any time a study like this comes out, that's great," said Olson, marketing specialist with the North Dakota Wheat Commission and immediate past chairwoman of the national Wheat Foods Council.
The study's conclusion: "Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged."
The study examined more than 100,000 people without a history of heart disease. It began in 1986 and was updated every four years until 2010.
The size and length of the study make it particularly meaningful, Olson said.
Celiac disease
Celiac disease, also known as gluten intolerance, prevents people from digesting gluten normally. Gluten is a protein found in wheat, barley, rye and other grains. The condition damages the surface of the small intestines and blocks the ability to absorb certain nutrients.
The disease also is associated with an increased risk of coronary heart disease, which is reduced with a gluten-free diet, the study notes.
Estimates of the number of Americans with celiac disease vary, with some as high as 3 million and others much lower. Some people the number is unclear also have a condition called non-celiac gluten sensitivity, in which gluten causes some symptoms even though celiac disease isn't present.
Whatever the actual number of people with celiac disease or non-celiac gluten sensitivity, they're exceeded by the number of Americans who are wary of eating gluten. Twenty-one percent of people surveyed say they "actively try to include gluten-free foods in their diet," according to a 2015 Gallup Poll.
Other surveys estimate that roughly one in three Americans are trying to cut back or eliminate gluten from their diet.
That's bad for farmers who raise wheat especially in North Dakota, which typically leads the nation in production of hard red spring wheat, prized by millers for its gluten strength.
When consumers avoid gluten, "It damages markets and market share. It's just one more thing our dedicated producers have to worry about," said Neal Fisher, administrator of the North Dakota Wheat Commission.
The new study and other studies released previously show that, "Unless you have celiac disease, you shouldn't avoid wheat foods or gluten. In fact, it's quite beneficial to most people's health," Fisher said.
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Study: Gluten-free diet could be risky - Daily Republic
