Andrew T.Chan: recent publications

Going Gluten-free Might Not Help People Who Don’t Have Celiac Disease, Study Says

JAMA Network Open also found that women without celiac don’t experience a cognitive decline from eating gluten.Women in their 50s and 60s who ate the highest amounts of gluten still performed well on cognitive tasks. They scored similarly on cognitive tests to women who ate lower amounts of gluten. ADVERTISEMENT Study co-author Dr.

Andrew T. Chan told United Press International (UPI) that people without celiac didn’t improve cognitive function on a low-gluten diet.“This is in contrast to some … popular press that gluten was harmful and could contribute to cognitive decline or so-called ‘brain fog,'” said Chan, a professor at Harvard Medical School and a gastroenterologist at Massachusetts General Hospital in Boston.Most people in the U.S. consume gluten in their diets.

It’s commonly found in foods containing wheat, barley, rye, and other grains. In people with celiac disease, gluten has been linked to a heightened risk of cognitive impairment, according to Chan and his colleagues.Celiac disease affects approximately 1% of the U.S. population.

For people with this condition, gluten triggers a severe immune response which can cause damage to the small intestine. This makes foods with gluten difficult to digest, so they must follow a gluten-free diet.Celiac disease can also cause multiple neuropsychiatric symptoms because of the heightened immune response. Some people experience cognitive impairment, depression, and anxiety, according to Chan and his colleagues.

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