View Report Details
systematic literature review on the nutritional adequacy of a typical gluten-free diet with particular reference to iron, calcium, folate and B vitamins
Project Code: T07053
Robins, G ; Akobeng, A; McGough, N; Merrikin, E; Kirk, E
Coeliac disease is a life-long autoimmune disease caused by intolerance to gluten, a protein found predominately in wheat, barley and rye cereals. In those affected by coeliac disease, consumption of gluten causes damage to the gut lining, resulting in a wide range of symptoms such as bloating, diarrhoea and nausea, as well as longer term health consequences if the disease is not managed. Management involves a strict gluten-free diet.
In the UK, people with medically diagnosed coeliac disease may access some of their gluten-free substitute foods on prescription but there are also a growing number of foods available that make “gluten-free” claims. There is no specific evidence base that compares the nutritional composition of gluten free foods to standard products and it is not well understood whether or not the diet of those following a gluten-free diet is nutritionally adequate. The Agency identified a policy need to identify, collate and review the existing scientific evidence on the nutritional adequacy of a typical gluten-free diet, with particular regard to the nutrients iron, calcium, folate, Vitamin D and the B Vitamins. The purpose of the research was to inform the Agency’s understanding of whether the diet of UK consumers with coeliac disease, who are following a gluten-free diet, is nutritionally adequate. If not, there is a need for specific dietary advice or other strategies to ensure that these consumers can maintain a nutritionally adequate diet whilst avoiding gluten containing cereals.
Some of the files on this site may be in a format that your computer can't read. However, you can download Readers and Viewers for the following document types below: