Gluten-Free Diet: Gaps and Needs for a Healthier Diet

Melini, Valentina; Melini, Francesca

doi:10.3390/nu11010170

Cited by 181 publications

(160 citation statements)

References 94 publications

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“…Gluten-free products generally have a higher fat and saturated fat content, while lower in protein compared to the equivalent gluten-containing products. A higher sugar content in gluten-free products compared to gluten-containing products have been suggested, but this is not a consistent finding [41].…”

Section: Introductionmentioning

confidence: 90%

“…Additionally, consumers often perceive gluten-free food as a healthier option [40]. However, concerns regarding the health aspects and nutritional qualities of gluten-free products have emerged in the scientific community [41]. Gluten-free products generally have a higher fat and saturated fat content, while lower in protein compared to the equivalent gluten-containing products.…”

Section: Introductionmentioning

confidence: 99%

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A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden

et al. 2020

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Processed food is associated with unhealthy qualities such as higher content of harmful fats, sugars and salt. The aim of our study was to compare the nutritional qualities of supermarket’s own brands and regular brands of bread sold in Sweden. Additionally, we compared the nutritional qualities of gluten-free and gluten-containing bread. We collected information from the labels of 332 bread products available in the largest grocery store chains. The Australian Health Star Rating (HSR) system was used to quantify the nutritional quality of each bread product. We compared all supermarket’s own brand products to regular brand products, and gluten-free to gluten-containing bread. The mean HSR for the supermarket’s own brands was lower than the regular brands (3.6 vs. 3.7; p = 0.046). For the regular brand products, the fibre, sugar and total fat content were greater (p < 0.001, p = 0.002 and p = 0.021, respectively), while less protein (p = 0.009) compared to regular bread products. Gluten-free bread had a lower HSR than gluten-containing bread (mean 3.5 vs. 3.8, respectively; p < 0.001). The regular brand products were slightly healthier than the supermarket’s own brands, primarily as a result of a higher fibre content. Gluten-free bread products were slightly unhealthier due to a lower protein content.

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Section: Introductionmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden

et al. 2020

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“…In addition to ID, it is known that in CD there are other micronutrient deficiencies (copper, zinc, folic acid and vitamins A, D, E, K, B6 and B12) as a consequence of the malabsorption [28]. Gluten is found in cereals rich in the referred micronutrients, so a GFD may predispose to its deficiency [29]. In our study, children with CD who followed a GFD for more than 6 months had a lower intake of folic acid, magnesium and selenium than the control group.…”

Section: Discussionmentioning

confidence: 99%

Is a Gluten-Free Diet Enough to Maintain Correct Micronutrients Status in Young Patients with Celiac Disease?

et al. 2020

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The current study assesses whether the use of a gluten-free diet (GFD) is sufficient for maintaining correct iron status in children with celiac disease (CD). The study included 101 children. The celiac group (n = 68) included children with CD, with long (> 6 months) (n = 47) or recent (< 6 months) (n = 21) adherence to a GFD. The control group (n = 43) included healthy children. Dietary assessment was performed by a food frequency questionnaire and a 3-day food record. Celiac children had lower iron intake than controls, especially at the beginning of GFD (p < 0.01). The group CD-GFD >6 months showed a higher intake of cobalamin, meat derivatives and fish compared to that of CD-GFD <6 months (all, p < 0.05). The control group showed a higher consumption of folate, iron, magnesium, selenium and meat derivatives than that of children CD-GFD >6 months (all, p < 0.05). Control children also showed a higher consumption of folate and iron compared to that of children CD-GFD <6 months (both, p < 0.05). The diet of celiac children was nutritionally less balanced than that of the control. Participation of dietitians is necessary in the management of CD to guide the GFD as well as assess the inclusion of iron supplementation and other micronutrients that may be deficient.

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“…The importance of studies comparing nutrient levels before and after GFD is emphasized by Melini and Melini in a recent review on GFD [35]. Further studies must be encouraged to obtain the best nutritional counselling strategy in order to improve the nutritional value of GFD and thus growth.…”

Section: Discussionmentioning

confidence: 99%

Gluten Deprivation: What Nutritional Changes Are Found During the First Year in Newly Diagnosed Coeliac Children?

et al. 2019

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Aim: A gluten-free diet (GFD) can expose children to excessive calories and fat intake. The study is intended to verify whether and how food intake, laboratory parameters, and growth are modified by a year of GFD. Methods: In 79 CD (coeliac disease) children (mean age 7.9 ± 3.8 years, 52 females, 27 males) diagnosed over 24 months, 24-h food diaries, food-frequency patterns, anthropometric and laboratory parameters (mainly blood sugar, insulin, lipid profile, and homocysteine) were prospectively collected before and during the first year of GFD. Nutrient intakes were compared over time and with recommendations. They were also used as regressors to explain the levels and changes of metabolic and growth variables. p-values < 0.05 were considered statistically significant. Results: Average macronutrient intake did not change during the year. Caloric intake remained below 90% (p ≤ 0.0001) and protein intake above 200% (p ≤ 0.0001) of recommendations. Lipid intake was stable at 34% of overall energy intake. Unsaturated fats increased (less omega-6 and more omega-3 with a ratio improvement from 13.3 ± 5.5 to 8.8 ± 3.1) and so did fibers, while folate decreased. The children who experienced a containment in their caloric intake during the year, presented a slower catch-up growth. Some differences were found across gender and age groups. In particular, adolescents consumed less calories, and females more omega-3. Fiber and simple sugar intakes emerged as implicated in lipid profile shift: fibers negatively with triglycerides (TG) (p = 0.033), simple sugars negatively with high-density lipoprotein (HDL) (p = 0.056) and positively with TG (p = 0.004). Waist-to-height ratio was positively associated with homocysteine (p = 0.018) and Homeostasis Model Assessment (p = 0.001), negatively with fibers (p = 0.004). Conclusion: In the short run, GFD is nutritionally very similar to any diet with gluten, with some improvements in unsaturated fats and fiber intake. Along with simple sugars containment, this may offer CD patients the opportunity for a fresh start. Caloric intakes may shift and should be monitored, especially in adolescents.

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Gluten-Free Diet: Gaps and Needs for a Healthier Diet

Cited by 181 publications

References 94 publications

A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden

A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden

Is a Gluten-Free Diet Enough to Maintain Correct Micronutrients Status in Young Patients with Celiac Disease?

Gluten Deprivation: What Nutritional Changes Are Found During the First Year in Newly Diagnosed Coeliac Children?

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