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The effect of substituting alternative grains in the diet on the nutritional profile of the gluten‐free diet
Author(s) -
Lee A. R.,
Ng D. L.,
Dave E.,
Ciaccio E. J.,
Green P. H. R.
Publication year - 2009
Publication title -
journal of human nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.951
H-Index - 70
eISSN - 1365-277X
pISSN - 0952-3871
DOI - 10.1111/j.1365-277x.2009.00970.x
Subject(s) - gluten free , gluten , food science , medicine , starch , riboflavin , niacin , nutrient , whole grains , coeliac disease , vitamin , biology , disease , ecology
Background: The only treatment for coeliac disease is lifelong adherence to a gluten‐free diet. Several studies have reported nutritional deficiencies in individuals on a gluten‐free diet. The present study aimed to determine whether the nutritional profile of gluten‐free diet could be improved through the use of alternative grains. Methods: A retrospective review of diet history records by a celiac specialist dietitian were used to establish a ‘standard’ gluten‐free dietary pattern. An ‘alternative’ gluten‐free dietary pattern was 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. A paired t‐ test was performed to identify statistical significance between the ‘alternative’ and standard gluten‐free dietary pattern. Results: Analysis of standard pattern indicated that 38% of meals and snacks contained no grain or starch choice. Of those meals that contained a grain or starch component, rice was the grain chosen 44% of the time. The inclusion of alternative grains or grain products provided a higher nutrient profile compared to the standard gluten‐free dietary pattern ( P = 0.002). Several nutrients; protein (20.6 g versus 11 g), iron (18.4 mg versus 1.4 mg), calcium (182 mg versus 0 mg) and fibre (12.7 g versus 5 g) were significantly increased by changing the grain or starch component in the dietary pattern. The B vitamin content (riboflavin, niacin and folate) was improved, although this was not statistically significant ( P = 0.125). Discussion: The inclusion of alternative grain‐based products increased the nutrient profile of the gluten‐free dietary pattern significantly.