Strictly speaking, off-topic, as it is focussed on diabetes. However, as most will be aware, discussion of gluten is common and likely relevant to thyroid issues.
I have posted the Guardian article link first as it is the most accessible. Then a link to the BMJ editorial and, finally, to the actual paper.
Too much gluten while pregnant linked to increased diabetes risk for baby
Experts warn against switching to a gluten-free diet because that may reduce intake of fibre, iron and B-vitamins
"Experts warn against switching to a gluten-free diet because that may reduce intake of fibre, iron and B-vitamins" How's that? All vegetables and fruit contain fibre, meat contains B vitamins and iron (so do nuts and seeds). Why on earth do you need to eat grains for those? Bread, cereal and pasta contain naff all of any of them (except perhaps fibre). A strange definition of "expert". Is it actually the gluten or the high carb intake (or the glyphosate in the grains), I wonder? Gluten-containing grains are the most accessible form of acceptable carbs (ie not sweets). The BMJ editorial does consider other possibilities.
I suspect it is partly because of the standard view of the flour regulations. If you switched from, say, standard wheat flour to a wheat-free, gluten-free replacement, then it is possible that someone could end up taking in smaller quantities of those substances that are usually added.
However, you rightly point out that whatever is consumed instead has its own set of nutrients and without specifically comparing one product against another, it would all be assumption and guesswork.
Bread and flour regulations
According to The Bread and Flour Regulations 1998:
calcium carbonate (chalk),
iron,
thiamin (vitamin B1) and
nicotinic acid or nicotinamide
...must be added to all wheat flour (including stoneground, organically produced and imported) made available in Britain, with the following exceptions:
Calcium carbonate does not have to be added to wholemeal flour; self-raising flour which has a calcium content of not less than 0.2 per cent; and wheat malt flour.
If the miller can prove that the level of iron, thiamin or nicotinic acid/nicotinamide present in wholemeal flour meets the minimum level prescribed by the regulations for that nutrient, then fortification with that nutrient is not required.
Flour that has been imported from an EEA or EU member state in which it was lawfully produced and sold or
Flour that has been imported via an EEA or EU member state in which it was in free circulation and lawfully sold
This is despite a 1981 governmental report (Nutritional Aspects of Bread and Flour) stating that the original and subsequent reasons given for the addition of calcium, iron, thiamin and nicotinic acid to flour were no longer valid, and a 2013 review casting doubt over at least two of the additions.
Therefore, whilst UK millers are subject to these British rules, flour produced and imported from elsewhere is not, as long as it has come from or via a European state in which unfortified flour is legal.
Since the UK implementation of the EU Food Information for Consumers regulation came into force in December 2014, these added substances are now declared on the ingredients lists of flour and loaves.
Oh goodness! I was forced to give up all gluten every time I was pregnant. Just the sight of a slice of bread would set me vomiting. I couldn't stand anything made with grains.
But, one thing I would like to know is: what does 20 gm of gluten look like? How much bread, and how much pasta, or whatever, contains 20 gm of gluten?
Quite frankly, that leaves me wondering how on earth my generation and my children's managed to survive our childhoods at all... We all ate gluten during pregnancy (I still eat gluten now!😱) we played outside all day without factor 50+ sunscreen in the summer and received 6 of the best whenever we mis-behaved! I'm not trying to be flippant, but really people...🙄 Get a grip!😒
Just before this research paper was published I decided to give up gluten (I am a type 1 diabetic & hypothyroid). I've had incredible results for my blood sugar control, resting heart rate, weight and energy levels. It is why I am here doing a couch to 5k as I finally felt strong enough to give it a go. The main thing I have found is not to immediately substitute gluten products for processed non gluten alternatives. They generally are made from potato and tapioca starch and send blood sugar sky high. I eat a plant based diet with rice, quinoa, oats and buckwheat as grains and have not switched to low carb. I've been gluten free for 6 weeks and would say, with hindsight, I've had an intolerance for it all my life BUT didn't have gut issues. I was tested for coeliac, when I was eating gluten, about 2 years ago and came back clear so never thought of giving it a go but - for me at least - gluten is doing something to my system and off it I am firing on all cylinders!! Interesting that type 1, thyroid and coeliac tend to cluster ...
I've been working on the basis that auto-immune disease starts with poor gut health, and must be a results of poor diet. We went to a talk on paediatric coeliac disease recently, and found out the youngest person diagnosed with CD was actually only 8-9months old! It seemed very young to develop poor gut health, so I gotta wonder if your gut health is impacted by your mum's diet while you're in the womb.
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BMJ editorial: Let the patient revolution begin
