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

2000; Elsevier BV; Volume: 100; Issue: 11 Linguagem: Inglês

10.1016/s0002-8223(00)00386-2

1878-3570

Tricia Thompson,

Food composition and properties

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) Thompson T. Thiamin, riboflavin, and niacin contents of the gluten-free diet is there cause for concern?. J Am Diet Assoc. 1999; 99: 858-862 Google Scholar ), 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) Thompson T. Thiamin, riboflavin, and niacin contents of the gluten-free diet is there cause for concern?. J Am Diet Assoc. 1999; 99: 858-862 Google Scholar ), 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.