This episode of The Brain Health Revolution Podcast is dedicated to the science behind the consumption of gluten and brain health.
There is a notion that gluten is bad for our health — especially for our brain — but does that stem from valid scientific sources, or is it just a food fashion statement?
Dean and Ayesha go through a case report of celiac disease, describe what gluten is, the science behind it, and explore the evidence for and against gluten for different populations.
References:
- Wang, Yiqing, et al. “Long-term intake of gluten and cognitive function among US women.” JAMA network open 4.5 (2021): e2113020-e2113020. PMID: PMID: 34019084
- Wang, Kanran, et al. “High consumption of whole grain foods decreases the risk of dementia and Alzheimer’s disease: Framingham Offspring Cohort.” Psychiatry and Clinical Neurosciences (2022). PMID: PMID: 36382854
- Lebwohl, Benjamin, et al. “Long term gluten consumption in adults without celiac disease and risk of coronary heart disease: prospective cohort study.” bmj 357 (2017). PMID: PMID: 28465308
