More gluten-free grains needed in coeliac diet

Tuesday, 01 September 2009 15:12

Several studies have reported nutritional deficiencies in individuals on a gluten-free diet. To look at ways of addressing this public health concern, researchers from the Celiac Disease Centre at Columbia University in New York established a 'standard' gluten-free dietary pattern using retrospective diet records from 50 individuals. Analysis of this pattern revealed that almost 40 per cent of meals and snacks contained no grains, while of the 60 per cent containing grains; rice was the grain most often used.

An 'alternative' gluten-free dietary pattern was then developed that substituted naturally gluten-free grains or gluten-free products made from 'alternative' flours (oats, high fibre gluten-free bread and quinoa) in the standard pattern. The statistical significance between the 'alternative' and standard gluten-free dietary patterns was assessed. Inclusion of alternative grains or grain products was found to provide a higher nutrient profile. Specific nutrient improvements were identified for fibre, thiamine, riboflavin, niacin, folate and iron.

Reference: Lee et al. 2009. Journal of Human Nutrition and Dietetics. Vol. 22(4), pp 359-363. DOI: 10.1111/j.1365-277X.2009.00970.x