Status of Carbohydrates and Dietary Fiber in Gluten-free Diets
A.-S. Hager, C. Axel, and E. K. Arendt. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland. Cereal Foods World 56(3):109-114.
Celiac disease is one of the most common food intolerances worldwide, and at present, a gluten-free diet remains the only suitable treatment. Since life-long avoidance of this cereal protein means a major change in diet, it is important to consider its effect on the nutritional status of individuals adhering to this type of diet. This study reviews the available publications on the total carbohydrate, as well as fiber, intake of celiac disease patients compared with that of nonceliac subjects. In addition, 95 gluten-free breads currently available on the market were purchased and evaluated with regard to their nutritional value. The results show that several fiber-enriched gluten-free breads are available on the market, which leaves the responsibility to the consumer to choose nutritionally valuable products. The study also found that dietary fiber intake in celiac patients, as well as the general public, is below recommendations.