Abstract
BackgroundThe 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.MethodsThree, 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.ResultsMean 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.ConclusionsGF 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.
Highlights
Celiac disease (CD) is a systemic, autoimmune disease triggered by the ingestion of gluten in genetically susceptible individuals (Leonard et al, 2017)
Mean intakes of iron were between the Estimated Average Requirement (EAR) and recommended daily allowance (RDA) for females
Carbohydrate accounted for only 45% of energy intake, on average, in this sample of adults following a gluten-free diet (GFD), grain products were still a top source of nutrients including carbohydrate, dietary fibre and iron
Summary
Celiac disease (CD) is a systemic, autoimmune disease triggered by the ingestion of gluten in genetically susceptible individuals (Leonard et al, 2017). Food sources of energy and nutrients among Canadian adults following a gluten-free diet. 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. The purpose of this study was to identify food sources of energy and nutrients from previously collected diet records of adults following a GFD. Gluten-free (GF) grain products were the top source of carbohydrate, fibre and iron and second greatest source of energy. Conclusions: GF grains were the top food source of carbohydrate, fibre and iron, despite few brands being enriched or fortified. Dietary planning guidance for the appropriate replacement of nutrients provided by wheat is warranted
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