Gluten-free is a new buzz word associated with improved health and well-being. Gluten is a protein matrix in wheat, barley and rye formed by gliadin and glutenin that gives bread and baked goods their airy texture. While only 1.5% of the population need to follow a gluten-free diet – those with celiac disease or non-celiac gluten sensitivity (NCGS) – nearly 30% of Americans are following such a diet. The reasons vary widely from weight loss to mood to cancer, but is there evidence about gluten and cancer to prove the anti-cancer claims of a gluten-free diet?
There is evidence of an association between gluten and an increased risk of cancer for only a very small group of individuals, namely persons with celiac disease who are not following a gluten-free diet. For the other 98.5% of the Continue reading