Gluten-free diet 'could raise heart attack risk'

Gluten-free bread.
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Dieters who go gluten-free could be at greater risk of having a heart attack, experts have warned.

Researchers found people who avoid wheat could be more likely to develop heart disease because they are missing out on some of the key health benefits of whole grains.

In recent years the gluten-free diet has become a popular health trend with advocates including celebrities like Gwyneth Paltrow. Previously the wheat-free way of life was mainly followed by people who suffer from coeliac disease - a digestive condition caused by an adverse reaction to gluten.

Scientists in the US have now found people who live wheat-free could be eating less whole grains, which help to reduce the risk of cardiovascular disease.

The researchers, whose study was published in the British Medical Journal, said: “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 coeliac disease should not be encouraged."

Gluten is found in wheat, barley and rye as well as in pasta, cakes, breakfast cereals, most types of bread, certain types of sauces and some types of ready meals.

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