Going gluten-free seems to be a common occurrence today. It’s hard not to walk into a grocery store or look at a menu at a restaurant without seeing the label “gluten-free.” With that being said, is going gluten-free just a fad, or is there more to the gluten-free craze we should know about?
While more and more research is coming out about the potential dangers of gluten, research is now taking a look at the connection between celiac disease and type I diabetes.
Did you know that about 10% of people with type 1 diabetes also have celiac disease?
While you may not be super impressed with that statistic, it’s certainly a number that researchers are looking into. Why is it that those with type I diabetes may be at a greater risk of also having celiac disease?
When you take into account that nearly one in 100 people have celiac disease, that 10% of individuals with type 1 diabetes affected by this disease sound a bit more alarming, right?
Well, as it turns out, researchers have found that this could all be chalked up to a genetic link. There are certain biomarkers in your blood that can make you more likely to have celiac disease, which may also be responsible for increasing your chances of developing type 1 diabetes.
At the end of the day, both celiac disease and type 1 diabetes cause the immune system to trigger an inflammatory response by attacking the body.
While there doesn’t seem to be a connection between celiac disease and type 2 diabetes, the same cannot be said for type 1 diabetes. If you have been diagnosed with either type 1 diabetes or celiac disease, it may be a smart idea to get tested to rule out any potential further complications down the road.
Now, if you don’t have celiac disease, you may very well still have what’s called non-celiac gluten sensitivity, a condition where you can experience some of the same symptoms of celiac disease such as:
- Abdominal pain
- Fatigue
- Brain fog
- Gas
- Muscle pain
- Skin conditions
- Anemia
- Joint & muscle pain
If you suspect gluten may be causing you a problem, there’s no harm in doing a trial gluten elimination. In fact, you may have an easier time controlling your carbohydrate intake when you take gluten out of the equation. Here are some of the most common gluten-containing foods.
- Wheat
- Barley
- Rye
- Bread
- Pasta
- Pastries
Should I Go Gluten Free?
The bottom line is that having type 1 diabetes doesn’t automatically mean you are going to have celiac disease. However, your odds may be greater.
If you suspect a gluten intolerance or celiac disease, get to the doctor to rule it out.
If you don’t have celiac disease, there is no reason why you should go gluten-free. However, keep in mind that non-celiac gluten sensitivity is very common, and you may feel better cutting some gluten from your diet. Saying bye-bye to gluten may be less challenging than you think, and may even help you reach some of your health goals a little faster.
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Healthline. URL Link. Accessed January 18, 2017.
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