Getting fiber while avoiding gluten
Fiber, a nutrient that's plentiful in whole, plant-based foods, is an essential part of a heart-healthy eating pattern.
- Reviewed by Christopher P. Cannon, MD, Editor in Chief, Harvard Heart Letter; Editorial Advisory Board Member, Harvard Health Publishing
Fiber-rich diets are linked to a lower risk of heart attack and stroke. Some of the strongest evidence for fiber's cardiovascular benefits relates to eating whole grains, such as whole wheat and oats. But what if you follow a diet free of gluten, the sticky protein found in wheat, rye, and barley?
To continue reading this article, you must log in.
Subscribe to Harvard Health Online for immediate access to health news and information from Harvard Medical School.
- Research health conditions
- Check your symptoms
- Prepare for a doctor's visit or test
- Find the best treatments and procedures for you
- Explore options for better nutrition and exercise
I'd like to receive access to Harvard Health Online for only $4.99 a month.
Sign Me UpAlready a member? Login ».
About the Author
Julie Corliss, Executive Editor, Harvard Heart Letter
About the Reviewer
Christopher P. Cannon, MD, Editor in Chief, Harvard Heart Letter; Editorial Advisory Board Member, Harvard Health Publishing
Disclaimer:
As a service to our readers, Harvard Health Publishing provides access to our library of archived content. Please note the date of last review or update on all articles.
No content on this site, regardless of date, should ever be used as a substitute for direct medical advice from your doctor or other qualified clinician.
