Folate content of gluten-free food purchases and dietary intake are low in children with coeliac disease

Cyrkot, Samantha; Anders, Sven; Kamprath, Chelsea; Liu, Amanda; Mileski, Heather; Dowhaniuk, Jenna; Nasser, Roseann; Marcon, Margaret; Brill, Herbert; Turner, Justine; Mager, Diana R.

doi:10.1080/09637486.2020.1734545

Cited by 10 publications

(14 citation statements)

References 40 publications

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“…Therefore, in the US, the fortification of food with folic acid is mandatory and the daily intake recommendation between 200 and 400 μg [40,92]. Moreover, recently [4] reported a lack of folate content in the diet of children diagnosed with celiac disease highlighting the necessity for mandated gluten free folate food fortification policy.…”

Section: Folic Acid Of Gluten Free Muffins (Gfm)mentioning

confidence: 99%

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Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds

et al. 2020

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Lactobacillus plantarum ATCC 8014 was used to ferment quinoa flour, in order to evaluate its influence on the nutritional and rheological characteristics of both the sourdough and muffins. The quantification of carbohydrates and organic acids was carried out on a HPLC-RID system (high-performance liquid chromatography coupled with with refractive index detector), meanwhile HPLC-UV-VIS (high-performance liquid chromatography coupled with UV-VIS detector), AAS (Atomic absorption spectrophotometry), aluminum chloride colorimetric assay, Folin–Ciocalteu, and 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH) methods were used to determine folic acid, minerals, flavonoids, total phenols, and radical scavenging activity, respectively. Two types of sourdough were used in this study: quinoa sourdough fermented with L. plantarum ATCC 8014 and quinoa sourdough spontaneous fermented. The first one influenced the chemical composition of muffins in terms of decreased content of carbohydrates, higher amounts of both organic acids and folic acid. Furthermore, higher amounts of flavonoids, total phenols and increased radical scavenging activity were recorded due to the use of Lactobacillus plantarum ATCC 8014 strain. These results indicate the positive effect of quinoa flour fermentation with the above strain and supports the use of controlled fermentation with lactic acid bacteria for the manufacturing of gluten free baked products.

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Section: Folic Acid Of Gluten Free Muffins (Gfm)mentioning

confidence: 99%

“…A gluten free diet could lead to nutritional deficiencies in minerals, vitamins, folate [4], and the use of non-conventional raw materials, such as amaranth and quinoa, could represent new approaches to prevent the aforementioned nutritional deficiencies.…”

Section: Introductionmentioning

confidence: 99%

Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds

et al. 2020

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“…legumes) and the lower folate content of GF foods (e.g. grains) purchased by families of children with CD (7,12) . Accepted manuscript…”

Section: ) Evaluation Of Food Intakementioning

confidence: 99%

“…Simulations were altered to meet the macro-and micronutrient recommendations for diet patterns across age-sex using Food Processor Nutrition Analysis Software (SQL 11.0.124, ESHA Research, Salem, OR, USA) and the Canadian Nutrient File (19) Accepted manuscript (Figure 1). The average nutrient content of GF bread and GF breakfast cereal was calculated using food labels based on the top 12 brands for GF breads and the top 20 brands for GF cereals available to consumer in Canada as identified in phase one (7,12) ( Supplementary Table S2A).…”

Section: ) Diet Simulations Of Nutritionally Adequate Gluten Free DImentioning

confidence: 99%

“…Common micronutrients of concern related to the Western GF diet are low folate and vitamin D intake (5,7,10) . Low folate intake in children consuming the GF diet is likely due to the lack of a folate fortification policy related to GF grains and hence the low folate content of GF processed foods (6,7,(10)(11)(12) . This can make it challenging for children with CD to eat a nutritiously dense diet.…”

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Nutritional considerations of a paediatric gluten-free food guide for coeliac disease

et al. 2021

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The gluten free (GF) diet is the only treatment for celiac disease (CD). While the GF diet can be nutritious, increased reliance on processed and packaged GF foods can result in higher fat/sugar and lower micronutrient intake in children with CD. Currently, there are no evidence-based nutrition guidelines that address the GF diet. The objective of this cross-sectional study was to describe the methodological considerations in forming a GF food guide for Canadian children and youth (4-18 years) with CD. Food guide development occurred in three phases: 1) evaluation of nutrient intake and dietary patterns of children on the GF diet, 2) pre-guide stakeholder consultations with 151 health care professionals and 383 community end users, and 3) development of 1260 GF diet simulations that addressed cultural preferences and food traditions, diet patterns and diet quality. Stakeholder feedback identified nutrient intake and food literacy as important topics for guide content. Except for vitamin D, the diet simulations met 100% macro- and micronutrient requirements for age-sex. The pediatric GF plate model recommends intake of >50% fruits and vegetables, <25% grains and 25% protein foods with a stronger emphasis on plant-based sources. Vitamin D fortified fluid milk/unsweetened plant-based alternatives and other rich sources are important to optimize vitamin D intake. The GF food guide can help children consume a nutritiously adequate GF diet and inform policy makers regarding the need for nutrition guidelines in pediatric CD.

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Gluten‐free diet for pediatric patients with coeliac disease: A position paper from the ESPGHAN gastroenterology committee, special interest group in coeliac disease

Luque,

Crespo‐Escobar,

Hård af Segerstad

et al. 2024

J. pediatr. gastroenterol. nutr.

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Background and ObjectiveCoeliac disease is a chronic, immune‐mediated disorder for which the only treatment consists of lifelong strict adherence to gluten‐free diet (GFD). However, there is a lack of evidence‐based guidelines on the GFD dietary management of coeliac disease. This position paper, led by the Special Interest Group in coeliac disease of the European Society of Pediatric, Gastroenterology Hepatology, and Nutrition, supported by the Nutrition Committee and the Allied Health Professionals Committee, aims to present evidence‐based recommendations on the GFD as well as how to support dietary adherence.MethodsA wide literature search was performed using the MeSH Terms: “diet, gluten free,” “gluten‐free diet,” “diets, gluten‐free,” “gluten free diet,” and “coeliac disease” in Pubmed until November 8th, 2022.ResultsThe manuscript provides an overview of the definition of the GFD, regulations as basis to define the term “gluten‐free,” which foods are naturally gluten‐free and gluten‐containing. Moreover, it provides recommendations and educational tips and infographics on suitable food substitutes, the importance of reading food labels, risk of gluten cross‐contact at home and in public settings, nutritional considerations as well as factors associated to dietary adherence based on available evidence, or otherwise clinical expertise.ConclusionsThis position paper provides guidance and recommendations to support children with coeliac disease to safely adhere to a GFD.

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Folate content of gluten-free food purchases and dietary intake are low in children with coeliac disease

Cited by 10 publications

References 40 publications

Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds

Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds

Nutritional considerations of a paediatric gluten-free food guide for coeliac disease

Gluten‐free diet for pediatric patients with coeliac disease: A position paper from the ESPGHAN gastroenterology committee, special interest group in coeliac disease

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