Advertisement

Folate, Iron, and Dietary Fiber Contents of the Gluten-free Diet

      People with celiac disease have an intolerance to certain amino acid sequences found in the prolamin fraction of wheat, rye, and barley. As a result, they are advised to avoid consumption of these grains and adhere to a gluten-free diet. Because gluten-free cereal products generally are not enriched/fortified and frequently are made from refined flour and/or starch (
      • Thompson T.
      Thiamin, riboflavin, and niacin contents of the gluten-free diet is there cause for concern?.
      ), they may not contain the same levels of some B vitamins, iron, and dietary fiber as the gluten-containing products they are intended to replace. In a previous study (
      • Thompson T.
      Thiamin, riboflavin, and niacin contents of the gluten-free diet is there cause for concern?.
      ), the thiamin, riboflavin, and niacin contents of gluten-free cereal products were compared with their gluten-containing counterparts. Most gluten-free foods were found to provide lower amounts of at least 1 of these nutrients. The purpose of the present study was to build on earlier research by similarly assessing the folate, iron, and dietary fiber contents of gluten-free cereal products.
      To read this article in full you will need to make a payment

      Subscribe:

      Subscribe to Journal of the Academy of Nutrition and Dietetics
      Already a print subscriber? Claim online access
      Already an online subscriber? Sign in
      Institutional Access: Sign in to ScienceDirect

      References

        • Thompson T.
        Thiamin, riboflavin, and niacin contents of the gluten-free.
        J Am Diet Assoc. 1999; 99: 858-862
        • Subar A.F.
        • Krebs-Smith S.M.
        • Cook A.
        • Kahle L.L.
        Dietary sources of nutrients among US adults, 1989 to 1991.
        J Am Diet Assoc. 1998; 98: 537-547
        • Thompson T.
        Questionable foods and the gluten-free diet.
        J Am Diet Assoc. 2000; 100: 463-465
        • Kasarda D.D.
        Toxic cereal grains in coeliac disease.
        in: Feighery C. O’Farrelly C. Gastrointestinal Immunology and Gluten-Sensitive Disease: Proceedings of the 6th International Symposium on Coeliac Disease. Oak Tree Press, Dublin, Ireland1994: 203-220
        • Kasarda D.D.
        Gluten and gliadin.
        in: Mäaki M. Collin P. Visakorpi J.K. Coeliac Disease: Proceedings of the 7th International Symposium on Coeliac Disease. Coeliac Disease Study Group, Tampere, Finland1997: 195-212
        • Janatuinen E.K.
        • Pikkarainen P.H.
        • Kemppainen T.A.
        • Kosma V-.M.
        • Järvinen R.M.K.
        • Uusitupa M.I.J.
        • Julkunen R.J.K.
        A comparison of diets with and without oats in adults with celiac disease.
        N Engl J Med. 1995; 333: 1033-1037
        • Srinivasan U.
        • Leonard N.
        • Jones E.
        • Kasarda D.D.
        • Weir D.G.
        • O’Farrelly C.
        • Feighery C.
        Absence of oats toxicity in adult coeliac disease.
        BMJ. 1996; 313: 1300-1301
        • Hardman C.M.
        • Garioch J.J.
        • Leonard J.N.
        • Thomas H.J.W.
        • Walker M.M.
        • Lortan J.E.
        • Lister A.
        • Fry L.
        Absence of toxicity of oats in patients with dermatitis herpetiformis.
        N Engl J Med. 1997; 337: 1884-1887
        • Reunala T.
        • Collin P.
        • Holm K.
        • Pikkarainen P.
        • Miettinen A.
        • Vuolteenaho N.
        • Mäki M.
        Tolerance to oats in dermatitis herpetiformis.
        Gut. 1998; 43: 490-493
        • Yates A.A.
        • Schlicker S.A.
        • Suitor C.W.
        Dietary reference intakes.
        J Am Diet Assoc. 1998; 98: 699-706
        • Food and Nutrition Board.
        Recommended Dietary Allowances. 10th ed. National Academy Press, Washington, DC1989
      1. Food standards: amendment of standards of identity for enriched grain products to require addition of folic acid. Federal Register (1996) (codified at 21 CFR Parts 136, 137, and 139). Available at: Federal Register Online via GPO Access, wais.access.gpo.gov. Accessed June 3, 1999.

        • Joint FAO/WHO Food Standards Program, Codex Alimentarius Commission.
        Codex standard for “gluten-free foods.”Codex Standard 118-1981.
        Codex Alimentarius. 1994; 4: 100-103