Glenn A. Gaesser and Siddhartha S. Angadi, in the Journal of the Academy of Nutrition and Dietetics:
Gluten itself may actually be beneficial to the diets of individuals with dyslipidemia without celiac disease or gluten sensitivity. In 24 adults with hyperlipdemia, increased consumption of wheat gluten for 2 weeks on a weight-maintenance diet reduced serum triglycerides by 13%. In this randomized crossover study, subjects consumed diets that differed with respect to gluten, wheat fiber, and bran content. The higher gluten content of the diet was achieved by having subjects consume bread that contained 53.1% protein. This increased gluten intake by 60 g/day, which accounted for 10% of total energy. High levels of wheat fiber and bran did not reduce triglyceride levels when gluten levels were the same in each diet. Only under the high-gluten condition, regardless of wheat fiber content, were triglyceride levels reduced. Therefore, it appeared that the reduction in serum triglyceride levels was attributable to the gluten itself rather than the wheat fiber.
Interesting.