Nutritional Considerations of the Gluten-Free Diet

Dennis, Melinda; Lee, Anne R.; McCarthy, Tara

doi:10.1016/j.gtc.2018.09.002

Cited by 53 publications

(49 citation statements)

References 85 publications

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“…Concerns over the nutritional implications associated with following a GFD have been established (19,21,(36)(37)(38) . Our results confirm that Canadians following a GFD may be at risk for inadequate intakes of calcium and vitamin D, two nutrients integral to bone health and development.…”

Section: Discussionmentioning

confidence: 99%

Nutritional implications of dietary gluten avoidance among Canadians: results from the 2015 Canadian Community Health Survey

et al. 2020

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Adherence to a gluten-free diet (GFD) is the only available treatment for gluten-related disorders, although a GFD may also be followed for discretionary reasons. The main objectives of this study were to 1) describe and test for differences in key nutrient intakes among Canadians who follow a GFD compared to Canadians with no dietary exclusions; and 2) describe additional dietary avoidances, such as meat, poultry, fish, shellfish, eggs or dairy, adhered to by Canadians who avoid gluten. We conducted a secondary analysis of the cross-sectional 2015 Canadian Community Health Survey-Nutrition Survey, which included a general health survey and 24-hour dietary recall (n=20,487). Participants were categorized as those who avoid dietary gluten and those who reported no avoidances. Key nutrient intakes assessed, as a percent of Dietary Recommended Intakes, included fibre, B vitamins, vitamin D, calcium, iron, sodium, and zinc, and compared between the two groups using t-tests. Canadians who avoided gluten had significantly lower intakes of folate, vitamin B12, vitamin D, iron, sodium and calcium compared with those who did not avoid any food groups. However, Canadians who reported following a GFD were significantly more likely to use vitamin or mineral supplements in the past 30 days. More than 20% of those who avoided gluten also avoided dairy products. Findings suggest that following a GFD places Canadians at risk for nutrient inadequacies, particularly folate, calcium, and vitamin D. Further research is required to further examine how multiple dietary avoidances among those who avoid gluten may contribute to dietary inadequacies.

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Section: Discussionmentioning

confidence: 99%

Nutritional implications of dietary gluten avoidance among Canadians: results from the 2015 Canadian Community Health Survey

et al. 2020

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“…As repeatedly stated in this paper, the GFD is a well-established and effective treatment for CD, at least as long as the patient is fully compliant. Here it is also important to emphasize that a GFD is inherently associated with nutritional deficiencies and not recommended except in the treatment of gluten-related disorders (113). It may be noted that no randomized, controlled trials have been performed to prove the real effects of the treatment, but this is not unusual in medicine.…”

Section: Development Of Other Non-dietary Treatment Optionsmentioning

confidence: 99%

Recent Progress and Recommendations on Celiac Disease From the Working Group on Prolamin Analysis and Toxicity

et al. 2020

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Celiac disease (CD) affects a growing number of individuals worldwide. To elucidate the causes for this increase, future multidisciplinary collaboration is key to understanding the interactions between immunoreactive components in gluten-containing cereals and the human gastrointestinal tract and immune system and to devise strategies for CD prevention and treatment beyond the gluten-free diet. During the last meetings, the Working Group on Prolamin Analysis and Toxicity (Prolamin Working Group, PWG) discussed recent progress in the field together with key stakeholders from celiac disease societies, academia, industry and regulatory bodies. Based on the current state of knowledge, this perspective from the PWG members provides recommendations regarding clinical, analytical and legal aspects of CD. The selected key topics that require future multidisciplinary collaborative efforts in the clinical field are to collect robust data on the increasing prevalence of CD, to evaluate what is special about gluten-specific T cells, to study their kinetics and transcriptomics and to put some attention to the identification of the environmental agents that facilitate the breaking of tolerance to gluten. In the field of gluten analysis, the key topics are the precise assessment of gluten immunoreactive components in wheat, rye and barley to understand how these are affected by genetic and environmental factors, the comparison of different methods for compliance monitoring of gluten-free products and the development of improved reference materials for gluten analysis.

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“…The prevalence of celiac disease in Turkey is 1:100, similar to several European countries and United States [1,7,8]. Historically, celiac disease has been under diagnosed; however, the rate of diagnosis is increasing day by day [1]. Today, the only available and effective treatment for celiac people is a lifelong strict gluten-free diet.…”

Section: Introductionmentioning

confidence: 97%

“…Celiac disease is a genetically mediated autoimmune disease in which gluten causes gastral inflammation or damage [1]. Gluten refers to the proteins in cereal grains, such as wheat, rye, barley and derivatives.…”

Section: Introductionmentioning

confidence: 99%

“…Recent studies indicate that celiac disease has a high rate and that the prevalence of celiac disease is approximately 2% in the general world population [5,6]. The prevalence of celiac disease in Turkey is 1:100, similar to several European countries and United States [1,7,8]. Historically, celiac disease has been under diagnosed; however, the rate of diagnosis is increasing day by day [1].…”

Section: Introductionmentioning

confidence: 99%

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Assessment of Gluten-Free Food Sourced Heavy Metal Accumulation for Celiac People

Soylak

Duran

Yılmaz

2019

Cumhuriyet Science Journal

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This paper shows an evaluation to the study of some heavy metals in certain gluten-free foods for celiac people marketed in Kayseri, Turkey. The concentration values of Cu, Mn, Co, Pb, Cr, Zn, Ni, Cd and Fe in eleven different gluten-free food samples are reported. The determinations were carried out by flame atomic absorption spectrometry after wet digestion method. The average metal concentrations of all the analyzed samples were determined in the range of 0.

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Nutritional Considerations of the Gluten-Free Diet

Cited by 53 publications

References 85 publications

Nutritional implications of dietary gluten avoidance among Canadians: results from the 2015 Canadian Community Health Survey

Nutritional implications of dietary gluten avoidance among Canadians: results from the 2015 Canadian Community Health Survey

Recent Progress and Recommendations on Celiac Disease From the Working Group on Prolamin Analysis and Toxicity

Assessment of Gluten-Free Food Sourced Heavy Metal Accumulation for Celiac People

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