The effect of substituting alternative grains in the diet on the nutritional profile of the gluten‐free diet

Lee, A. R.; Ng, D. L.; Dave, E.; Ciaccio, Edward J.; Green, P. H. R.

doi:10.1111/j.1365-277x.2009.00970.x

Cited by 100 publications

(70 citation statements)

References 12 publications

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“…Since Mariani's study [16], the availability and composition of gluten-free products has changed. The substitution of gluten-containing cereals with alternative grains has been shown to lead to an increase in the total amount of consumed fat [18], and in our study, we found that celiac patients frequently included these products in their daily diet. Also to be considered, however, is the higher cost of gluten-free products compared to their gluten-containing counterparts, and the fact that they are not available in a wide range of stores [19].…”

Section: Discussionmentioning

confidence: 51%

“…However, gluten-free products do not necessarily contain less dietary fiber than their counterparts, especially when they are made from alternative grains, e.g. amaranth, brown rice or quinoa [18,21], and manufacturers have improved their products continuously [22]. Therefore, the lower intake of fiber compared to the NVS II cannot be thus completely explained.…”

Section: Discussionmentioning

confidence: 99%

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Inadequate Nutrient Intake in Patients with Celiac Disease: Results from a German Dietary Survey

et al. 2013

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Background: Currently, the only treatment for celiac disease (CD) is a lifelong gluten-free diet (GFD). Research has been carried out in various countries into the nutritional adequacy of the GFD in terms of macro- and micronutrients, mostly presenting conflicting results. However, no data for Germany are available to date. Aim: To elucidate the nutritional composition of a GFD and to compare it with non-GFD in a representative German non-CD population. Methods and Patients: A total of 1,000 patients who were members of the German Celiac Society (DZG) were invited to fill out a prospective 7-day food diary and a questionnaire. Data from 88 patients aged 14-80 years were analyzed and compared to the DACH reference values and to data from the German National Diet and Nutrition Survey (NVS II). Results: No significant difference was observed for the intake of energy and macronutrients in male celiac patients compared to the NVS II. Only the fiber intake of male patients was significantly lower than that of the general population. Female patients, however, showed a significantly higher fat intake, but lower carbohydrate consumption. The average daily micronutrient intake of male and female patients, specifically of vitamin B₁, B₂, B₆, folic acid, magnesium and iron, was significantly lower in celiac patients compared to the NVS II. Conclusion: This study reveals inadequate nutrient intake by male and female celiac patients in Germany. Based on our findings, regular (laboratory) monitoring of celiac patients should be recommended.

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Section: Discussionmentioning

confidence: 51%

Section: Discussionmentioning

confidence: 99%

Inadequate Nutrient Intake in Patients with Celiac Disease: Results from a German Dietary Survey

et al. 2013

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“…Rice, corn and potatoes have been widely used as substitute of gluten containing grains. A number of nutrient dense grains, seeds, pulses offer increased variety, improved palatability and high nutritional quality for the gluten free diet (Gallagher et al 2004;Lee et al 2009). …”

Section: Teff As a Potential Gluten-free Cereal For Malting And Brewingmentioning

confidence: 99%

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

2012

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The demand for gluten-free foods is certainly increasing. Interest in teff has increased noticeably due to its very attractive nutritional profile and gluten-free nature of the grain, making it a suitable substitute for wheat and other cereals in their food applications as well as foods for people with celiac disease. The main objective of this article is to review researches on teff, evaluate its suitability for different food applications, and give direction for further research on its applications for health food market. Teff is a tropical low risk cereal that grows in a wider ecology and can tolerate harsh environmental conditions where most other cereals are less viable. It has an excellent balance of amino acid composition (including all 8 essential amino acids for humans) making it an excellent material for malting and brewing. Because of its small size, teff is made into whole-grain flour (bran and germ included), resulting in a very high fiber content and high nutrient content in general. Teff is useful to improve the haemoglobin level in human body and helps to prevent malaria, incidence of anaemia and diabetes. The nutrient composition of teff grain indicates that it has a good potential to be used in foods and beverages worldwide. The high levels of simple sugars and α-amino acids as a result of breakdown of starch and protein, respectively, are essential for fermentation and beer making.

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“…These situation leads to an increase of processed food consumption and frequently nutrients imbalance diet [57,58,59,60,61]. However, foods with lower frequency intake are associated with the term "fast food" and as such, are regarded as being harmful.…”

Section: Discussionmentioning

confidence: 99%

Celiac Disease and Gluten-free Diet in Portuguese Children – An Anthropometric Marker Contribution Assessment

Soares¹,

Lemos²,

Pires³

et al. 2017

IJCD

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Celiac disease is an autoimmune disease that is expressed by chronic food sensitivity to gluten, having as typical symptoms diarrhea and weight loss. The present study has evaluated anthropometric marker progressions in 61 Portuguese children with celiac disease, at diagnosis time and at the study time, comparing these variations with the intake of gluten free products. Data from 61 children (59.0 % girls) with celiac disease were evaluated, following a gluten free diet for 5.0 ± 4.6 years. Statistical t-test analysis of pBMI at diagnosis and at study time, revealed a positive increase with statistical significance for both girls and boys (p = 0.008). The differences between ingested and recommended values were quantified and confirming the increase in total energy consumption and carbohydrates. Following a gluten free diet allows the recovery of the nutritional status in most children; however, nutritional counseling seems mandatory to avoid nutrient imbalances and further health issues.

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The effect of substituting alternative grains in the diet on the nutritional profile of the gluten‐free diet

Abstract: The inclusion of alternative grain-based products increased the nutrient profile of the gluten-free dietary pattern significantly.

Cited by 100 publications

References 12 publications

Inadequate Nutrient Intake in Patients with Celiac Disease: Results from a German Dietary Survey

Inadequate Nutrient Intake in Patients with Celiac Disease: Results from a German Dietary Survey

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

Celiac Disease and Gluten-free Diet in Portuguese Children – An Anthropometric Marker Contribution Assessment

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