Post by kickingfrog on Oct 9, 2016 17:08:39 GMT
Title: Nutritional inadequacies of the gluten-free diet in both recently-diagnosed and
long-term patients with coeliac disease.
Citation: Journal of Human Nutrition & Dietetics, 01 August 2013, vol./is. 26/4(349-358),
09523871
Author(s): Shepherd, S. J., Gibson, P. R.
Abstract: Background Life-long gluten-free diet ( GFD) is the only recognised treatment
for coeliac disease ( CD). The present study aimed to determine the nutritional adequacy
of the 'no detectable gluten' diet.
Methods Seven-day prospective food intake was assessed in 55 patients who were adherent to a GFD for more than 2 years and in 50 newly-diagnosed age- and sex-matched patients (18-71 years, 24% male) studied prospectively over 12 months on GFD.
Historical precoeliac intake was also assessed in the latter group.
Intake was compared with Australian Nutritional Recommendations and the Australian population data.
Results
Nutritional intake was similar between groups.
Of macronutrients, only starch intake fell over 12 months (26% to 23%, P = 0.04).
Fibre intake was inadequate for all except in diet-experienced men.
More than one in 10 of both newly diagnosed and experienced women had inadequate thiamin, folate, vitamin A,
magnesium, calcium and iron intakes.
More than one in 10 newly-diagnosed men had inadequate thiamin, folate, magnesium, calcium and zinc intakes.
Inadequate intake did not relate to nutrient density of the GFD.
Inadequacies of folate, calcium, iron and zinc occurred more frequently than in the Australian population.
The frequency of inadequacies was similar pre- and post-diagnosis, except for thiamin and vitamin A, where inadequacies
were more common after GFD implementation.
Conclusions
Dietary intake patterns at 12 months on a GFD are similar to longer-term intake.
Dietary inadequacies are common and may relate to habitual poor food choices in addition to inherent deficiencies in the GFD.
Dietary education should also address the achievement of adequate micronutrient intake.
Fortification of GF foods also need to be considered.
www.ruh.nhs.uk/Training/support/library/documents/current_awareness/Nutrition_Current_Awareness_Bulletin_2013_09.pdf
long-term patients with coeliac disease.
Citation: Journal of Human Nutrition & Dietetics, 01 August 2013, vol./is. 26/4(349-358),
09523871
Author(s): Shepherd, S. J., Gibson, P. R.
Abstract: Background Life-long gluten-free diet ( GFD) is the only recognised treatment
for coeliac disease ( CD). The present study aimed to determine the nutritional adequacy
of the 'no detectable gluten' diet.
Methods Seven-day prospective food intake was assessed in 55 patients who were adherent to a GFD for more than 2 years and in 50 newly-diagnosed age- and sex-matched patients (18-71 years, 24% male) studied prospectively over 12 months on GFD.
Historical precoeliac intake was also assessed in the latter group.
Intake was compared with Australian Nutritional Recommendations and the Australian population data.
Results
Nutritional intake was similar between groups.
Of macronutrients, only starch intake fell over 12 months (26% to 23%, P = 0.04).
Fibre intake was inadequate for all except in diet-experienced men.
More than one in 10 of both newly diagnosed and experienced women had inadequate thiamin, folate, vitamin A,
magnesium, calcium and iron intakes.
More than one in 10 newly-diagnosed men had inadequate thiamin, folate, magnesium, calcium and zinc intakes.
Inadequate intake did not relate to nutrient density of the GFD.
Inadequacies of folate, calcium, iron and zinc occurred more frequently than in the Australian population.
The frequency of inadequacies was similar pre- and post-diagnosis, except for thiamin and vitamin A, where inadequacies
were more common after GFD implementation.
Conclusions
Dietary intake patterns at 12 months on a GFD are similar to longer-term intake.
Dietary inadequacies are common and may relate to habitual poor food choices in addition to inherent deficiencies in the GFD.
Dietary education should also address the achievement of adequate micronutrient intake.
Fortification of GF foods also need to be considered.
www.ruh.nhs.uk/Training/support/library/documents/current_awareness/Nutrition_Current_Awareness_Bulletin_2013_09.pdf