Over the last few years, it has become increasingly common for people to cut out most or all of the gluten in their diets.

Aside from people who are medically gluten intolerant, it has become more commonplace for people to turn to gluten-free diets, as it is believed gluten can have such effects on your body as: gut inflammation, increased intestinal permeability and increased vulnerability to autoimmune diseases.

Now, however, a major study by scientists at Harvard University has suggested that there may be a serious side effect of following a gluten-free diet – an increased risk of developing type 2 diabetes.

This study suggests that ingesting only small amounts of gluten, or avoiding it all together, could increase your risk of developing diabetes by around 13 percent.