Gluten sensitivity can often be linked to other diseases, such as diabetes, as approximately 10 percent of people suffering from this type of disease are also gluten sensitive. In such cases, even more attention should be paid to the diet.
To understand the connection between the two diseases, let’s first look at the different types of diabetes. Type 1 typically develops in children and adolescents, it is actually one of the so-called autoimmune diseases.
Type 2 diabetes occurs mainly in adults. The bottom line is that the insulin produced by the body cannot adequately perform its blood sugar-lowering effect.
Type 1 diabetes is genetically linked to gluten sensitivity: biomarkers in the blood make the development of the disease more likely. This is one of the reasons why 5-10 percent of people with type 1 diabetes are also gluten sensitive.
Most often, diabetes is diagnosed first, and gluten sensitivity is discovered later. The reverse order of diagnosis is very rare.
Patients with both diabetes and gluten sensitivity should pay close attention to the fact that gluten-free products contain more added sugar and/or sodium, as these are used to enhance taste, which is why it is worth carefully reading the ingredients list of the food to be purchased.
The amount of carbohydrates is generally different for gluten-free foods. At the same time, it is also important to know that many gluten-free products contain less fiber, which causes carbohydrates to be absorbed faster, in an unwanted way.
The consumption of fast-absorbing carbohydrates is not recommended at all for diabetics, as it causes a sharp increase in blood sugar levels.
People with both diseases must follow a very strict diet in order to avoid further illness and damage to their health.