Consumption of oats, wheat, rye, gluten-containing cereals, gluten, and dietary fiber appear to confer an increased risk for islet autoimmunity.
Dietary factors have been implicated for many years as potential pathophysiologic triggers in the development of type 1 diabetes (T1D). High intake of cereals and other gluten-containing products may lead to an increased risk for islet autoimmunity (IA).
In a prospective birth cohort study in Finland, researchers examined dietary intake of cereals, fiber, and gluten and risk for IA and T1D in over 5500 children with human leukocyte antigen–conferred susceptibility to T1D. Islet autoantibodies and other markers of autoimmunity were obtained every 3 to 12 months for up to 15 years, and dietary assessments (with attention to wheat, barley, rye, rice, and oats intake) were completed at 3, 6, and 12 months and at 2-, 3-, 4-, and 6-year visits.
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DisclosuresConsultant/Advisory BoardEli Lilly and Company; Advisory Council, Eunice Kennedy Shriver National Institute of Child Health and Human Development; Subboard for Adolescent Medicine, American Board of Pediatrics
Grant/Research SupportPatty Brisben Foundation
Editorial BoardsOsteoporosis International; Bone; Journal of Adolescent Health
DisclosuresConsultant/Advisory BoardEli Lilly and Company; Advisory Council, Eunice Kennedy Shriver National Institute of Child Health and Human Development; Subboard for Adolescent Medicine, American Board of Pediatrics
Grant/Research SupportPatty Brisben Foundation
Editorial BoardsOsteoporosis International; Bone; Journal of Adolescent Health