Grain Products Are a Top Source of Energy and Nutrients among Nova Scotian Adults Following a Gluten-Free Diet

To determine the food sources of energy and 13 core nutrients, 89 diet recalls were analyzed from an explanatory mixed-methods pilot study with adults following a gluten-free diet (GFD) for any reason. Nonconsecutive dietary recalls were collected through a web-based, Automated Self-Administered 24-Hour (ASA24®—Canada-2016) Tool. Mean nutrient intakes were compared with Dietary Reference Intakes. Food items (excluding supplements) were extracted and categorized according to the Bureau of Nutritional Sciences Food Group Codes. Percentages of total dietary intakes from food sources were ranked. Grain products were the highest ranked contributor of energy (21.4%), carbohydrate (30.3%), fibre (29.1%), and iron (35.3%). Breakfast cereals, hot cereals, yeast breads, and mixed grain dishes (mainly rice or pasta-based) were the most important nutrient contributors for grains, despite most (64.3%) commercial cereals and breads being unenriched. Legumes and seeds were not frequently consumed. Nutrient density in the GFD could be improved with more emphasis on gluten-free (GF) whole grains, legumes, seeds, and enriched breads and cereals. More research is needed on the nutrient composition of GF foods to identify food sources of folate, other B vitamins, zinc and magnesium—nutrients of concern for those requiring a GFD.

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Food sources of energy and nutrients among Canadian adults following a gluten-free diet

PeerJ ◽

10.7717/peerj.9590 ◽

2020 ◽

Vol 8 ◽

pp. e9590

Author(s):

Jennifer A. Jamieson ◽

Anna Neufeld

Keyword(s):

Food Group ◽

B Vitamins ◽

Gluten Free Diet ◽

Food Sources ◽

Gluten Free ◽

Dietary Intakes ◽

Food Groups ◽

Diet Records ◽

Pattern Approach ◽

Nutritional Sciences

Background The gluten-free diet (GFD) involves the elimination of wheat and related grains. Wheat is a key fortification vehicle for nutrients such as iron and B vitamins. While there is growing evidence of low nutrients intake and poor diet quality amongst people following long-term GFD, few studies have used a dietary pattern approach to analyse top food sources of nutrients in today’s complex food environment. Thus, the purpose of this study was to identify food sources of energy and nutrients from previously collected diet records of adults following a GFD. Methods Three, 3-day food records were collected from 35 participants in a lifestyle intervention study (n = 240 records). All food items were categorised according to the Bureau of Nutritional Sciences Food Group Codes. Percentages of total dietary intakes from food groups were ranked. Results Mean intakes of dietary fibre, calcium and iron (females) were lower than recommended, with half the sample consuming below the recommended proportion of energy as carbohydrate. Meat, poultry and fish were the top source of energy (19.5%) in the diet. Gluten-free (GF) grain products were the top source of carbohydrate, fibre and iron and second greatest source of energy. Amongst grains, breakfast/hot cereals, yeast breads, and mixed grain dishes were the greatest nutrient contributors, despite most commercial cereals and breads (65%) being unenriched. Legumes were not frequently consumed. Conclusions GF grains were the top food source of carbohydrate, fibre and iron, despite few brands being enriched or fortified. It is a challenge to assess and monitor nutrient intakes on GFD due to the lack of nutrient composition data for B vitamins and minerals (other than iron). Dietary planning guidance for the appropriate replacement of nutrients provided by wheat is warranted.

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Adherence to the Gluten-Free Diet during the Lockdown for COVID-19 Pandemic: A Web-Based Survey of Italian Subjects with Celiac Disease

Nutrients ◽

10.3390/nu12113467 ◽

2020 ◽

Vol 12 (11) ◽

pp. 3467

Author(s):

Alice Monzani ◽

Elena Lionetti ◽

Enrico Felici ◽

Lucia Fransos ◽

Danila Azzolina ◽

...

Keyword(s):

Celiac Disease ◽

Confidence Interval ◽

Disease Control ◽

Odds Ratio ◽

Gluten Free Diet ◽

Gluten Free ◽

Free Products ◽

Web Based ◽

Perceived Impact ◽

Sources Of Contamination

We aimed to assess the perceived impact of the lockdown, imposed to control the spreading of COVID-19, on the adherence of Italian celiac disease (CD) subjects to the gluten-free diet by a web-based survey. A total of 1983 responses were analyzed, 1614 (81.4%) by CD adults and 369 (18.6%) by parents/caregivers of CD children/adolescents. The compliance with the GFD was unchanged for 69% of the adults and 70% of the children, and improved for 29% of both. The factors increasing the probability to report stricter compliance were the presence of CD symptoms in the last year before the lockdown (odds ratio (OR) 1.98, 95% confidence interval (CI) 1.46–2.26), a partial usual adherence to gluten-free diet (GFD) (OR 1.91, 95% CI 1.2–3.06), and having tried recipes with naturally gluten-free ingredients more than usual (OR 1.58, 95% CI 1.28–1.96) for adults; the presence of CD symptoms in the last year (OR 2.05, 95% CI 1.21–3.47), still positive CD antibodies (OR 1.89, 95% CI 1.14–3.13), and other family members with CD (OR 2.24, 95% CI 1.3–3.85) for children/adolescents. Therefore, the lockdown led to a reported improved adherence to the GFD in one-third of the respondents, in particular in those with previous worse disease control, offering the opportunity to avoid sources of contamination/transgression and increase the use of naturally gluten-free products.

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Food sources and correlates of sodium and potassium intakes in Flemish pre-school children

Public Health Nutrition ◽

10.1017/s1368980011002497 ◽

2011 ◽

Vol 15 (6) ◽

pp. 1039-1046 ◽

Cited By ~ 6

Author(s):

Inge Huybrechts ◽

Willem De Keyzer ◽

Yi Lin ◽

Stefanie Vandevijvere ◽

Carine Vereecken ◽

...

Keyword(s):

School Children ◽

Meat Products ◽

Food Group ◽

Food Sources ◽

Cluster Sampling ◽

Dietary Intakes ◽

Food Groups ◽

Diet Records ◽

Fried Potatoes ◽

Low K

AbstractObjectiveThe aim of the present study was to investigate dietary sources of Na and K intakes among Flemish pre-school children using multiple linear regression analyses.DesignThree-day estimated diet records were used to assess dietary intakes. The contribution to Na and K intakes of fifty-seven food groups was computed by summing the amount provided by the food group for all individuals divided by the total intake for all individuals.SettingA random cluster sampling design at the level of schools, stratified by province and age, was used.SubjectsA representative sample of 696 Flemish pre-school children aged 2·5–6·5 years was recruited.ResultsMean Na intake was above and mean K intake was largely below the recommendation for children. Bread (22 %) and soup (13 %) were main contributors to Na intake followed by cold meat cuts and other meat products (12 % and 11 %, respectively). Sugared milk drinks, fried potatoes, milk and fruit juices were the main K sources (13 %, 12 %, 11 % and 11 %, respectively). Although Na and K intakes were positively correlated, several food categories showed Na:K intake ratio well above one (water, cheeses, soup, butter/margarine, fast foods and light beverages) whereas others presented a ratio well below one (oil & fat, fruits & juices, potatoes, vegetables and hot beverages).ConclusionsFlemish pre-school children had too high Na and too low K intakes. The finding that main dietary sources of Na and K are clearly different indicates the feasibility of simultaneously decreasing Na and increasing K intake among children.

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Review paper. Gluten-related disorders and schizophrenia - potential linking mechanisms, diagnostic and therapeutic challenge

Current Problems of Psychiatry ◽

10.1515/cpp-2017-0001 ◽

2017 ◽

Vol 18 (1) ◽

pp. 9-24 ◽

Cited By ~ 3

Author(s):

Joanna Tomaka ◽

Hanna Karakuła-Juchnowicz ◽

Justyna Morylowska-Topolska ◽

Michał Dzikowski ◽

Dariusz Juchnowicz ◽

...

Keyword(s):

Review Paper ◽

Key Words Schizophrenia ◽

Gluten Free Diet ◽

Gluten Free ◽

Research Papers ◽

Cereal Products ◽

Schizophrenic Patients ◽

Grain Products ◽

The Relationship

Abstract More and more evidence confirms the theory that the intake of cereal products containing gluten may play an important role in the pathogenesis of many diseases. There are also premises indicating the relationship between the so-called gluten-related diseases and the development and course of mental disorders, including schizophrenia. The aim of this article is to review the literature on the potential relationship between the consumption of gluten and schizophrenia, considering the etiopathogenesis and the role of gluten-free diet in the treatment of schizophrenia. Methods: There were analysed available research papers in PubMed and Google Scholar with the key words: schizophrenia, gluten- related disorders, allergy to grain products, celiac disease, microbiota, immune system, exorphins and time span: 1960-2016 . Conclusions: Existing research results indicate a possible relationship between diet rich in grain products with high gluten content and the occurrence or exacerbation of schizophrenia symptoms. However, further studies are necessary to: 1) identify groups of patients for whom the consumption of cereal products (gluten) is associated with a particular risk of schizophrenia exacerbation, 2) determine the mechanisms relating the consumption of gluten with the mental state of schizophrenic patients, 3) get the possible benefits of implementing gluten-free diet in patients with schizophrenia.

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P.208 BODY COMPOSITION AND DIETARY INTAKES IN ADULT COELIAC DISEASE PATIENTS FROM SOUTHERN ITALY CONSUMING A STRICT GLUTEN-FREE DIET

Digestive and Liver Disease ◽

10.1016/s1590-8658(10)60320-9 ◽

2010 ◽

Vol 42 ◽

pp. S175

Author(s):

N. Della Valle ◽

S. Prencipe ◽

V. De Francesco ◽

A. Trotta ◽

F. Giorgio ◽

...

Keyword(s):

Body Composition ◽

Coeliac Disease ◽

Southern Italy ◽

Gluten Free Diet ◽

Gluten Free ◽

Dietary Intakes

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Determinants of Diet Quality Among Canadian Adolescents

Canadian Journal of Dietetic Practice and Research ◽

10.3148/70.2.2009.58 ◽

2009 ◽

Vol 70 (2) ◽

pp. 58-65 ◽

Cited By ~ 21

Author(s):

Kate E. Storey ◽

Rhona M. Hanning ◽

Irene A. Lambraki ◽

Pete Driezen ◽

Shawn N. Fraser ◽

...

Keyword(s):

Diet Quality ◽

Food Group ◽

Cross Sectional Study ◽

Dietary Intakes ◽

Cross Sectional ◽

Web Based ◽

Poor Diet ◽

Meal Skipping ◽

Distribution Ranges ◽

Macronutrient Distribution

Purpose: Dietary intakes and nutrition behaviours were examined among different diet quality groups of Canadian adolescents. Methods: This cross-sectional study included 2850 Alberta and Ontario adolescents aged 14 to 17, who completed a self-administered web-based survey that examined nutrient intakes andmeal behaviours (meal frequency andmeal consumption away from home). Results:Meanmacronutrient intakes were within Acceptable Macronutrient Distribution Ranges; however,micronutrient intakes andmedian food group intakes were below recommendations based on Canada's Food Guide to Healthy Eating (CFGHE). Overall diet quality indicated that 43%, 47%, and 10%of students had poor, average, and superior diet quality, respectively. Adolescents with lower diet quality had significantly different intakes of macronutrients and CFGHE-defined “other foods.” In terms of diet quality determinants, those with poor diet quality had higher frequencies of suboptimalmeal behaviours. Students with poor diet quality consumed breakfast and lunch less frequently than did those with average and superior diet quality. Conclusions: Canadian adolescents have low intakes of CFGHE-recommended foods and high intakes of “other foods.” Those with poor diet quality had suboptimal macronutrient intakes and increased meal skipping and meal consumption away from home. Adherence to CFGHE may promote optimal dietary intakes and improve nutritional behaviours.

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Gluten-free diet in French adults without coeliac disease: sociodemographic characteristics, motives and dietary profile

British Journal Of Nutrition ◽

10.1017/s0007114519001053 ◽

2019 ◽

Vol 122 (2) ◽

pp. 231-239 ◽

Cited By ~ 3

Author(s):

Laëtitia Perrin ◽

Benjamin Allès ◽

Camille Buscail ◽

Catherine Ravel ◽

Serge Hercberg ◽

...

Keyword(s):

Dairy Products ◽

Older Persons ◽

Principal Component ◽

Food Group ◽

Gluten Free Diet ◽

Sociodemographic Characteristics ◽

Gluten Free ◽

Multivariate Logistic Regression ◽

Future Studies ◽

Daily Energy

AbstractThe number of people avoiding gluten is growing in many Western countries. However, little information is available on their sociodemographic and dietary profiles. We aimed to describe sociodemographic, behavioural and dietary profiles of participants avoiding gluten in the NutriNet-Santé cohort. Participants of the NutriNet-Santé cohort – excluding coeliac patients – who completed a questionnaire about food exclusions, with complete data on sociodemographic characteristics and dietary intake were included (n 20 456). Food group consumptions and nutrient intakes according to self-reported avoidance of gluten were estimated using ANCOVA adjusted for age, sex and daily energy intake. Based on principal component analysis, three dietary patterns (DP) were identified. Association between DP and avoidance of gluten was investigated using multivariate logistic regression. All data were weighted on the French census. A total of 10·31 (95 % CI 9·90, 10·73) % of the participants declared avoiding gluten, of which 1·65 % totally. They were more likely to be women, older persons, non-smokers, to have a lower educational level and declared more food intolerances. They had higher consumption of fruit, vegetables and lower consumption of dairy products, salty/sweet and fatty foods and alcohol. After adjustments on confounders, a healthy dietary pattern was positively associated with total gluten avoidance (ORQuintile5vsQuintile1 = 14·44, 95 % CI 8·62, 24·19). Our study highlighted that, in this population, individuals who avoid gluten from their diet tend to have a diet more favourable to health. These results can serve as a basis for future studies investigating the potential consequences of a gluten-free diet in non-coeliac population.

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Nutritional and functional properties of certain gluten-free raw materials

Czech Journal of Food Sciences ◽

10.17221/253/2009-cjfs ◽

2010 ◽

Vol 28 (No. 6) ◽

pp. 495-505 ◽

Cited By ~ 1

Author(s):

D. Vitali ◽

D. Amidžić Klarić ◽

I.V. Dragojević

Keyword(s):

Dietary Fiber ◽

Wheat Flour ◽

Raw Materials ◽

Food Group ◽

Gluten Free Diet ◽

Raw Material ◽

Gluten Free ◽

Total Carbohydrate ◽

Calcium Iron

Since the adherence to the gluten-free diet in celiac patients affects the consumption from the grain food group, questions have been raised about the effects of such diet on calcium, iron, and fiber intake, as well as total carbohydrate and grain food consumption. Therefore, in the framework of this research, eleven types of nutritionally valuable gluten-free raw materials were proposed for consumption in gluten-free diet. They were investigated considering their macronutritive composition, different starch classes, the contents of essential minerals, dietary fiber, and polyphenols, as well as their antioxidant activity. The results were compared to the values obtained with wheat flour that was used as the reference raw material indicating that, in many aspects, the gluten-free raw materials mentioned can be considered as nutritionally more valuable in comparison to wheat flour. Especially satisfying results were obtained regarding the contents of proteins, dietary fiber, polyphenols, iron, and calcium. Therefore, the raw materials investigated can be recommended as desirable components that may contribute to the diversity, functionality, and nutritional quality of gluten-free diet.

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Cereal products: beneficial properties and intolerance

Khleboproducty ◽

10.32462/0235-2508-2021-30-3-6-12 ◽

2021 ◽

Vol 30 (3) ◽

pp. 6-12

Author(s):

A.V. Pogozheva ◽

Keyword(s):

Celiac Disease ◽

Enteral Nutrition ◽

Clinical Course ◽

Gluten Free Diet ◽

Gluten Free ◽

Free Products ◽

Cereal Products ◽

Gluten Enteropathy ◽

Grain Products

The article discusses the composition and useful properties of grain products. Special attention is paid to the issues of intolerance to certain types of cereals, associated with the content of gluten in them, which leads to the development of such a disease as celiac disease. Aspects of the prevalence, etiopathogenesis, and clinical course of celiac disease are presented. Special emphasis is placed on the principles of nutrition in gluten enteropathy, products that explicitly and covertly contain gluten are presented. The composition of the gluten‑free diet is justified. A set of products recommended and not recommended for inclusion in the gluten‑free diet, as well as approximate options for its menu, is provided. The issues of prevention of celiac disease, the use of mixtures for enteral nutrition and specialized gluten‑free products are discussed.

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