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 (
(1)
), 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
(
(1)
), 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
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© 2000 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
