scholarly journals Are Gluten-Free Diets More Nutritious? An Evaluation of Self-Selected and Recommended Gluten-Free and Gluten-Containing Dietary Patterns

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1881 ◽  
Author(s):  
Amy Taetzsch ◽  
Sai Das ◽  
Carrie Brown ◽  
Amy Krauss ◽  
Rachel Silver ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Vitamin E ◽  
Dietary Patterns ◽  
Effect Size ◽  
Meta Analysis ◽  
Dietary Composition ◽  
Eating Patterns ◽  
Gluten Free ◽  
Rank Tests ◽  
Signed Rank

Gluten-free (GF) eating patterns are frequently perceived to be healthier than gluten-containing (GC) ones, but there has been very little research to evaluate this viewpoint. The effect of GF eating patterns on dietary composition was assessed using two independent approaches. One approach compared macronutrients and typical shortfall nutrients between MyPlate example menus developed with either GC or equivalent GF foods. In this analysis, the GF menus were significantly lower in protein, magnesium, potassium, vitamin E, folate, and sodium (p = 0.002–0.03), with suggestive trends towards lower calcium and higher fat (p = 0.06–0.08). The second approach was a meta-analysis of seven studies comparing information on the nutrient intakes of adults with celiac disease following a GF diet with control subjects eating a GC diet, and differences were evaluated using paired t-tests or Wilcoxon Signed rank tests. In this analysis, consuming a GF diet was associated with higher energy and fat intakes, and lower fiber and folate intakes compared to controls (p < 0.001 to p = 0.03). After adjusting for heterogeneity and accounting for the large mean effect size (−0.88 ± 0.09), the lower fiber remained significant (p < 0.001). These combined analyses indicate that GF diets are not nutritionally superior except for sodium, and in several respects are actually worse.

scholarly journals Nutritional Status in Spanish Adults with Celiac Disease Following a Long-Term Gluten-Free Diet Is Similar to Non-Celiac

Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1626
Author(s):  
Catalina Ballestero-Fernández ◽  
Gregorio Varela-Moreiras ◽  
Natalia Úbeda ◽  
Elena Alonso-Aperte
Keyword(s):  
Bone Mineral Density ◽  
Vitamin D ◽  
Celiac Disease ◽  
Vitamin E ◽  
Nutritional Status ◽  
Bone Mineral ◽  
Biochemical Parameters ◽  
Gluten Free ◽  
Mineral Density

The only available treatment for celiac disease is life-long gluten exclusion. We conducted a cross-sectional age- and gender-matched study in 64 celiac adults on a long-term (>1 year) gluten-free diet and 74 non-celiac volunteers from Spain, using dietary, anthropometric, and biochemical parameters, as well as assessing bone mineral density and physical activity. Celiac adults had deficient intake (below 2/3 of the recommended intake) for folates, vitamin E, and iodine and low intake of calcium (below 80% of the recommended intake). Iron intake was also below 2/3 of the recommended intake in celiac women. Vitamin D intake was extremely low, and 34% of celiac patients had moderately deficient plasma levels. According to bone mineral density, celiac women may be more prone to osteopenia and osteoporosis. However, we found a perfectly analogous nutritional status scenario in celiac as compared to healthy volunteers, with the dietary deviations found being similar to those of the Spanish population, i.e., both groups followed a high-lipid, high-protein, and low-carbohydrate diet. Values for biochemical parameters were found within the reference ranges. Celiac disease had no influence on body weight, but body fat in celiac patients tended to be higher. According to our results, vitamin D, calcium, folates, vitamin E, iodine, and iron nutritional status should be specifically assessed and monitored in the celiac population.

scholarly journals Safety of Adding Oats to a Gluten-Free Diet for Patients With Celiac Disease: Systematic Review and Meta-analysis of Clinical and Observational Studies

2017 ◽  
Vol 153 (2) ◽  
pp. 395-409.e3 ◽  
Author(s):  
María Inés Pinto-Sánchez ◽  
Natalia Causada-Calo ◽  
Premysl Bercik ◽  
Alexander C. Ford ◽  
Joseph A. Murray ◽  
...  
Keyword(s):  
Systematic Review ◽  
Celiac Disease ◽  
Observational Studies ◽  
Meta Analysis ◽  
Gluten Free Diet ◽  
Gluten Free

scholarly journals Nutritional quality and costs of gluten-free products: a case-control study of food products on the Norwegian marked

2021 ◽  
Author(s):  
Mari C.W. Myhrstad ◽  
Marlene Slydahl ◽  
Monica Hellmann ◽  
Lisa Garnweidner-Holme ◽  
Knut E. A. Lundin ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Rank Test ◽  
Grocery Stores ◽  
Gluten Free ◽  
Fiber Intake ◽  
Nutrient Adequacy ◽  
Signed Rank ◽  
Signed Rank Test

Background: Celiac disease is a chronic autoimmune disease triggered by gluten exposure in genetically predisposed individuals. A life-long intake of a gluten-free (GF) diet is required for its management. Wheat, rye and barley are eliminated in a GF diet and the nutritional adequacy of the diet has been questioned. In Norway, cereals and bread constitute a key role of the diet and are the main source of fiber intake. Gluten restrictions may therefore offer important implications for nutrient adequacy especially linked to fiber intake in people with celiac disease. Objective: The aim of the study was to investigate the nutritional quality and price of GF products and compare with gluten-containing counterparts available at instead of in the Norwegian market. Design: The macronutrient content of 423 unique GF products were compared with 337 equivalents with gluten. All products were selected from grocery stores and web-based shops, with the aim of including as many GF products as possible. Listed macronutrients content and price in 11 different food categories were compared to gluten-containing counterparts with Wilcoxon signed rank test. Results: The GF products contained less protein and fiber, and higher content of saturated fat, carbohydrate and salt compared to the gluten-containing products. The total amount of fat was not different between the groups. A similar pattern was found within several of the food categories. More gluten-containing products met the nutrition claim “high in fiber” (fiber > 6 g/100 g) compared to the GF products. The price of the GF products was higher; ranging from 46%–443% more expensive than the gluten-containing products. Conclusion: GF products are less nutritious and have a higher price compared to equivalent gluten-containing products. Knowing that an unhealthy diet is the most important risk factor for developing non-communicable diseases, the nutritional quality of a GF diet needs to be addressed and should be improved.

scholarly journals Tests for Serum Transglutaminase and Endomysial Antibodies Do Not Detect Most Patients With Celiac Disease and Persistent Villous Atrophy on Gluten-free Diets: a Meta-analysis

2017 ◽  
Vol 153 (3) ◽  
pp. 689-701.e1 ◽  
Author(s):  
Jocelyn A. Silvester ◽  
Satya Kurada ◽  
Andrea Szwajcer ◽  
Ciarán P. Kelly ◽  
Daniel A. Leffler ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Villous Atrophy ◽  
Meta Analysis ◽  
Gluten Free ◽  
Endomysial Antibodies

scholarly journals Younger age at diagnosis predisposes to mucosal recovery in celiac disease on a gluten-free diet: A meta-analysis

PLoS ONE ◽  
2017 ◽  
Vol 12 (11) ◽  
pp. e0187526 ◽  
Author(s):  
Zsolt Szakács ◽  
Péter Mátrai ◽  
Péter Hegyi ◽  
Imre Szabó ◽  
Áron Vincze ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Meta Analysis ◽  
Gluten Free Diet ◽  
Age At Diagnosis ◽  
Gluten Free ◽  
Younger Age

scholarly journals Beneficial Effect of Oligofructose-Enriched Inulin on Vitamin D and E Status in Children with Celiac Disease on a Long-Term Gluten-Free Diet: A Preliminary Randomized, Placebo-Controlled Nutritional Intervention Study

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1768 ◽  
Author(s):  
Natalia Drabińska ◽  
Urszula Krupa-Kozak ◽  
Paweł Abramowicz ◽  
Elżbieta Jarocka-Cyrta
Keyword(s):  
Vitamin D ◽  
Celiac Disease ◽  
Vitamin E ◽  
Nutritional Intervention ◽  
Optimal Level ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Complementary Method ◽  
Significant Difference ◽  
Fat Soluble Vitamins

Prebiotics have been shown to improve absorption of some nutrients, including vitamins. This pilot study evaluated the effect of the prebiotic oligofructose-enriched inulin (Synergy 1) on fat-soluble vitamins status, parathormone, and calcium-related elements in pediatric celiac disease (CD) patients (n = 34) on a strict gluten-free diet (GFD). Participants were randomized into a group receiving 10 g of Synergy 1 or placebo (maltodextrin) together with a GFD. At baseline and after 3 months of intervention, 25-hydroxyvitamin D [25(OH)D], parathormone, vitamin E and A, calcium, phosphate, magnesium, total protein, and albumin were determined. Concentration of 25(OH)D increased significantly (p < 0.05) by 42% in CD patients receiving Synergy 1 in GFD, whereas no change was observed in placebo. Vitamin D status reached an optimal level in 46% of patients receiving Synergy 1. No significant difference in parathormone, calcium, and phosphate levels was observed. Concentration of vitamin E increased significantly (p < 0.05) by 19% in patients receiving Synergy 1, but not in the placebo. Vitamin A levels were not changed. Supplementation of GFD with Synergy 1 improved vitamin D and vitamin E status in children and adolescents with CD and could be considered a novel complementary method of management of fat-soluble vitamins deficiency in pediatric CD patients.

scholarly journals Gluten-Free Alternative Grains: Nutritional Evaluation and Bioactive Compounds

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 208 ◽  
Author(s):  
Serena Niro ◽  
Annacristina D’Agostino ◽  
Alessandra Fratianni ◽  
Luciano Cinquanta ◽  
Gianfranco Panfili
Keyword(s):  
Celiac Disease ◽  
Vitamin E ◽  
Bioactive Compounds ◽  
Nutritional Quality ◽  
Water Soluble ◽  
Eragrostis Tef ◽  
Gluten Free ◽  
Nutritional Evaluation ◽  
Free Alternative

Interest in gluten-free grains is increasing, together with major incidences of celiac disease in the last years. Since to date, knowledge of the nutritional and bioactive compounds profile of alternative gluten-free grains is limited, we evaluated the content of water-soluble (thiamine and riboflavin) and liposoluble vitamins, such as carotenoids and tocols (tocopherols and tocotrienols), of gluten-free minor cereals and also of pseudocereals. The analysed samples showed a high content of bioactive compounds; in particular, amaranth, cañihua and quinoa are good sources of vitamin E, while millet, sorghum and teff (Eragrostis tef, or William’s Lovegrass) are good sources of thiamine. Moreover, millet provides a fair amount of carotenoids, and in particular of lutein. These data can provide more information on bioactive compounds in gluten-free grains. The use of these grains can improve the nutritional quality of gluten-free cereal-based products, and could avoid the monotony of the celiac diet.

scholarly journals Larazotide Acetate for Treatment of Celiac Disease: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

2020 ◽  
Author(s):  
Ahmed Abu-Zaid ◽  
Noor Tariq Alhaddab ◽  
Razan Abdulkarim Alnujaidi ◽  
Hadeel Abdulaziz Alharbi ◽  
Fulwah Alangri ◽  
...  
Keyword(s):  
Systematic Review ◽  
Celiac Disease ◽  
Randomized Controlled Trials ◽  
Meta Analysis ◽  
Free Subgroup ◽  
Effect Estimate ◽  
Controlled Trials ◽  
Gluten Free ◽  
Randomized Controlled ◽  
Significant Difference

Purpose: The standard of care for treatment of celiac disease (CD) is a stringent lifetime gluten-free diet (GFD), which is very challenging. Larazotide acetate (AT-1001) is an anti-zonulin which functions as a gut permeability regulator for treatment of CD. We endeavored to conduct a systematic review and meta-analysis of all randomized controlled trials (RCTs) which studied the efficacy and safety of larazotide acetate in patients with CD. Methods: We examined four databases from inception to 20-August-2020 using related keywords. We identified all relevant RCTs and judged their risk of bias. We pooled continuous outcomes as mean difference and dichotomous outcomes as risk ratio with 95% confidence interval under fixed-effects meta-analysis model. Results: Four RCTs met our eligibility criteria, comprising 626 patients (larazotide acetate, n=465, placebo, n=161). Three and two studies reported outcomes of patients undergoing gluten challenge and GFD, respectively. For change in lactulose-to-mannitol ratio, the overall effect estimate did not reveal a significant difference between larazotide acetate and placebo groups. For change in total gastrointestinal symptom rating scale (GSRS), subgroup analysis showed that larazotide acetate significantly yielded better symptomatic improvement in the gluten challenge but not gluten free subgroup. Similar finding was found for change in celiac-disease GSRS (CD-GSRS) favoring the gluten challenge over gluten free subgroup. When compared to placebo, larazotide acetate favorably reduced the adverse event (AE) of gluten-related diarrhea in patients who underwent gluten challenge. Other AEs were comparable between both treatment groups. Conclusions: Larazotide acetate is well-endured and superior to placebo in alleviating gastrointestinal symptoms.

scholarly journals Canadian packaged gluten-free foods are less nutritious than their regular gluten-containing counterparts

PeerJ ◽  
2018 ◽  
Vol 6 ◽  
pp. e5875 ◽  
Author(s):  
Jennifer A. Jamieson ◽  
Mary Weir ◽  
Laura Gougeon
Keyword(s):  
Celiac Disease ◽  
New Products ◽  
Nutrient Content ◽  
Grocery Stores ◽  
Gluten Free ◽  
Nutritional Content ◽  
Rank Tests ◽  
Eastern Canada ◽  
Nutritional Adequacy ◽  
Micronutrient Fortification

Background A strict gluten-free (GF) diet is required for the management of celiac disease (CD). The nutritional adequacy of this diet has been questioned due to the elimination of wheat, an important vehicle for micronutrient fortification and source of fibre. While novel and/or reformulated packaged GF products have rapidly entered the marketplace, providing alternatives to wheat-based staples, it is unknown whether these new products are nutritionally comparable. Methods From a database of 3,851 foods collected across 21 grocery stores in Eastern Canada, we compared the nutrient content of 398 unique GF items with 445 gluten-containing (GC) equivalents. Wilcoxon rank tests were conducted on listed nutrient content (g, mg, µg) per 100 g of product and the nutrient contribution of iron, folate and fibre were evaluated using Health Canada’s nutrient claim regulations. Results GF staples (cereals, breads, flours, pastas) contained 1.3 times more fat and less iron (by 55%), folate (by 44%) and protein (by 36%), than GC counterparts (P < 0.0001). On average, GF pastas had only 37% of the fibre in GC pastas (P < 0.0001). Notably, GF and GC flours were equivalent in nutrient content. Despite GF and GC flours having similar nutritional content, the vast majority of the processed GF foods fell short in key nutrients. Discussion Packaged GF foods in Canada are generally less nutritious than their GC counterparts, suggesting that GF diets should not be promoted to those who do not require it. The use of nutrient-dense GF flours in homemade foods may improve nutrient intakes on the GF diet.

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