Question: Does gluten play a role in causing cancer, or it’s recurrence?
Answer: There is no connection between gluten and risk of most cancers. The exception is intestinal cancer, and even then, gluten only increases risk if a person has celiac disease, or true gluten intolerance.
In fact, numerous observational studies show that the more whole grains a person eats, including the gluten-containing grains (wheat rye barley, and triticale), the lower his or her risk of most cancers…
For the full article including additional tips on this topic, visit the Oncology Nutrition Dietetic Practice Group
Have more questions about foods and cancer, or need nutrition tips during cancer treatment? Leave a comment and we’ll get a Registered Dietitian right on it!