Gluten-free pregnant women can ‘halve diabetes risk for child’

GOING gluten-free during pregnancy reduces the chance of having a child that goes on to develop diabetes, a study suggests.

Scientists in Denmark have shown for the first time a link between eating a high-gluten diet when pregnant and an increased risk of the condition.

The research showed that eating a lot of gluten, commonly found in bread, pasta and cereal, can double the chances compared to eating little.

Previous studies among animals

have shown a gluten-free maternal diet during pregnancy almost “completely prevented” Type 1 diabetes among offspring, experts said.

The team of international researchers set out to examine whether a similar effect was found in humans.

The study, published in the British Medical Journal, examined data on over 63,000 pregnant women from Denmark.

The authors concluded that the risk of Type 1 diabetes in children “increased proportionately” with maternal gluten intake.