Can the development of type 2 diabetes be avoided through a diet low in gluten or probiotic supplements?

We are investigating whether the risk of developing diabetes can be reduced by avoiding gluten in the diet and whether probiotic supplements (Probion Active) can have a similar effect.

The same individuals who have a high risk of developing gluten intolerance also have a high risk of developing diabetes, due to shared genetic variants. Gluten is broken down both by endogenous enzymes and gut bacteria, but if this is not done efficiently, the immune system is mistakenly activated.

This can lead to autoimmune reactions outside the gut, impairing the ability to regulate blood sugar levels and eventually leading to diabetes. Thus, we hypothesise that gluten may act as a trigger, increasing the risk of diabetes, particularly in individuals with high-risk genes.

In the study, the reaction to gluten and whether this changes with probiotic supplementation will be measured in 20 healthy individuals with an elevated risk of developing diabetes, by monitoring blood sugar levels, inflammation, and gut bacteria after meals with or without gluten.

The project is conducted in collaboration with the University of Gothenburg. In addition to researchers from the University of Skövde, Åsa Torinsson Naluai from the University of Gothenburg is involved.