Abstract
A recent analysis of a massive study observing the effect of food on the health of nearly 200,000 American health professionals suggested eating more gluten was associated with a lower risk of type 2 diabetes.
But is it really this simple?
But is it really this simple?
| Original language | English |
|---|---|
| Pages | 1-3 |
| Number of pages | 3 |
| Specialist publication | The Conversation |
| Publisher | The Conversation Paperpress |
| Publication status | Published - 14 Mar 2017 |
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
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SDG 3 Good Health and Well-being
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