Diets higher in gluten were associated with a lower risk of developing type 2 diabetes. Study participants who ate less gluten tended to eat less cereal fiber, a known protective factor for developing type 2 diabetes.
Diets higher in gluten were associated with a lower risk of developing type 2 diabetes. Study participants who ate less gluten tended to eat less cereal fiber, a known protective factor for developing type 2 diabetes.