High maternal gluten intake during pregnancy could increase the risk of type 1 diabetes (T1D) in offspring, according to new research published in the BMJ.
As part of the study, researchers analysed data for 63,529 pregnant women enrolled in the Danish National Birth Cohort between January 1996 and October 2002. Maternal gluten intake was reported in a 360-item food frequency questionnaire during pregnancy while information on T1D occurrence among offspring was obtained through linkage to the Danish Registry of Childhood and Adolescent Diabetes.
Average gluten intake was 13 g/day, ranging from less than 7 g/day to more than 20 g/day. The authors found maternal gluten intake during pregnancy was strongly associated with the subsequent risk of their offspring developing T1D, with risk increasing proportionally (hazard ratio [HR] 1.31; 95% CI 1.001-1.72) per 10 g/day increase of gluten intake). Children born to women with the highest gluten intake versus those with the lowest intake (≥20 v
The authors said confirmation of the findings is needed before changes to dietary recommendations could be justified.