The Surprising Link Between Gluten and Breasts

March 24, 2016
by Dana Poblete for Thrive Market
The Surprising Link Between Gluten and Breasts

Here’s a side effect of eating gluten that has gone largely unnoticed—is it making your breasts grow larger?

The answer is, quite possibly, yes. The proof is in the prolactin—a hormone associated with breast growth. A 2014 clinical trial found that people diagnosed with celiac disease had elevated levels of this hormone, but once they went gluten-free, prolactin decreased within six months. And since some sources of gluten like baker’s yeast, wheat, and barley contain high levels of estrogen, that might also contribute to extra buxomness.

Whether a sudden jump in bra sizes is a hassle or a blessing, it seems there is a connection between nutrition and overall breast health. Women with celiac disease have also shown a lower incidence of breast cancer, although research is not definitive as to whether cutting gluten is the reason for this. (If you decide ditch gluten for whatever reason, remember that there are a number of gluten-free grains that can fulfill your carb cravings and provide beneficial fiber—which you don’t want to miss out on—as well as protein.)

And don’t worry: most changes in the breasts don’t necessarily indicate cancer. Still, it never hurts to incorporate certain nutritious foods that also seem to promote overall breast health. They include:

Whether you go gluten-free or not, remember that a balanced diet consisting of whole, unprocessed foods, including vegetables, fruit, healthy fats, and certain proteins and whole grains is always great for maintaining a healthy weight, healthy breasts, and staying hormonally balanced.

Illustration by Foley Wu

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This article is related to: Gluten-Free, Health, Tips, Educational

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  • Anis

    I challenge the author to respond:

    This article is based on very little actually relevant science for most of the people reading it. Firstly both studies are in celiac disease patient populations, which accounts for a drastic minority of the current group of people avoiding gluten in western society. This means the results can not be generalised. To make it even worse, the prolactin study is in a paediatric celiac patients, soon after their diagnosis - again making it less plausible that this is revelant to your readers. The first study even goes on to say it is a reduction in inflammatory cytokines (i.e. treatment of their celiac disease) that is responsible for the reduction in prolactin - suggesting NOT the gluten directly. The second study cited - granted I have only briefly read the abstract (but I'm guessing the author did about the same)- also mentions the increased risk in non-hodgkins lymphoma, small intenstine cancer, colon cancer and skin cancer on a gluten free diet. Why is it that this is not mentioned at all in your article? If you want to present scientific data then present it in its entirety - don't pick and choose lines to make a nice headline to push an agenda.