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  • Jefferson Adams
    Jefferson Adams

    Gluten-Free Diet Can Deprive Celiacs of Important Nutrients

    Reviewed and edited by a celiac disease expert.

    A research team recently looked at the impact of a gluten-free diet on the nutritional levels of people with celiac disease. Here's what they found.

    Gluten-Free Diet Can Deprive Celiacs of Important Nutrients - Veggies at Corvallis Farmers Market. Image: CC BY-ND 2.0--friendsoffamilyfarmers
    Caption: Veggies at Corvallis Farmers Market. Image: CC BY-ND 2.0--friendsoffamilyfarmers

    Celiac.com 04/03/2023 - People with celiac disease must follow a gluten-free diet for their entire lives in order to stay healthy. But, gluten-free foods are traditionally high in salt, sugar and fat, among other things. So, what's the impact of a gluten-free diet on the nutritional levels of people with celiac disease?

    A team of researchers recently looked at studies of adults and children with celiac disease who followed a gluten-free diet, to see if they were getting the proper nutrients in their diets.

    The Research Team

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    The research team included Monica Gessaroli, Leonardo Frazzoni, Usama Sikandar, Gabriele Bronzetti, Andrea Pession, Rocco Maurizio Zagari, Lorenzo Fuccio & Maria Luisa Forchielli. They are variously affiliated with theDepartment of Medical and Surgical Sciences, University of Bologna, Bologna, Italy; the IRCCS Azienda Ospedaliero-Universitaria di Bologna, Bologna, Italy; the Department of Medical and Surgical Sciences, University of Bologna, Bologna, Italy; and the Health Sciences and Technologies Interdepartmental Center for Industrial Research (CIRI-SDV), University of Bologna, Bologna, Italy.

    The Gluten-Free Diet Nutritional Study

    The researchers searched through several databases for studies, conducted through October 2022, that looked at the nutrient intake of celiacs who followed a gluten-free diet. They used statistics to combine the results from different studies and see if there were any patterns.

    They found thirty-eight studies covering a total of 2,114 patients. On average, people with celiac disease on a gluten-free diet consumed 1,995 calories per day. Almost half of these calories came from carbohydrates, 16% from proteins, and 36% from fats.

    Teenagers consumed the most fats, while adults did not get enough dietary fiber. Calcium, magnesium, and iron intake was particularly low in teenagers, while vitamin D intake was low for all age groups.

    Conclusion

    In conclusion, people with celiac disease who follow a gluten-free diet may not get enough essential nutrients, and may consume too much fat. Since a gluten-free diet is a lifelong treatment, it is important to regularly check on people's nutrient intake to prevent other health problems, and to take supplements if needed.

    That means that people with celiac disease should work with their doctors to create a plan for monitoring their nutrition over time.

    Read more in European Journal of Clinical Nutrition



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    Celiacmanbill

    I use Cronometer to track everything I eat although I would not recommend it if you have a history of eating disorders

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    icelandgirl

    This article is interesting.  I've wondered for years why gluten free breads, pastas, etc aren't fortified while non-gluten free ones are.  Celiacs could use some fortification in our foods too.

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    RMJ

    King Arthur’s gluten free flours (Measure for Measure and All Purpose) are fortified with iron and some B vitamins.

     

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    icelandgirl
    1 hour ago, RMJ said:

    King Arthur’s gluten free flours (Measure for Measure and All Purpose) are fortified with iron and some B vitamins.

     

    That's true, RMJ!  I do wish Canyon(the bread we like) would fortify with iron and B as well. 

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    Graham Cracker Kid
    On 4/6/2023 at 5:16 PM, RMJ said:

    King Arthur’s gluten free flours (Measure for Measure and All Purpose) are fortified with iron and some B vitamins.

    Thirty-plus years ago I was found to be B-12 deficient (about 20 years prior to being dx’d with Celiacs). I am still deficient, and it causes such fatigue.  I read recently that Celiacs typically have difficulty absorbing B-12. Is this true?

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    trents

    Yes, it is true that celiacs have difficulty in absorbing B12. But you are not likely to correct the deficiencies you may have with fortified gluten-free flour. There just isn't enough supplementation added to really make much difference. You need to invest in a high potency gluten-free B-complex and sublingual B12 on top of that, and probably D3 and magnesium to boot. You may also need to look into "pernicious anemia" which is caused by autoimmune death of the parietal cells in the stomach. The parietal cells are responsible for producing an ezyme necessary for absorbing B12 which in turn is necessary for the absorption of iron.

    But thank you for the info about King Arthur's gluten-free flour being fortified.

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    Graham Cracker Kid
    19 minutes ago, trents said:

    Yes, it is true that celiacs have difficulty in absorbing B12. But you are not likely to correct the deficiencies you may have with fortified gluten-free flour. There just isn't enough supplementation added to really make much difference. You need to invest in a high potency gluten-free B-complex and sublingual B12 on top of that, and probably D3 and magnesium to boot. You may also need to look into "pernicious anemia" which is caused by autoimmune death of the parietal cells in the stomach. The parietal cells are responsible for producing an ezyme necessary for absorbing B12 which in turn is necessary for the absorption of iron.

    But thank you for the info about King Arthur's gluten-free flour being fortified.

    Thank you for the information! I will pass this on to my doctor!

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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