Maintaining a Balanced Diet While Gluten-Free: Treatment Options
Author:
Publisher
Springer Science and Business Media LLC
Subject
Gastroenterology
Link
http://link.springer.com/content/pdf/10.1007/s11938-020-00319-6.pdf
Reference20 articles.
1. •• Alalwan TA, Gasparri C, Faliva MA, Infantino V, Naso M, Nichetti M, et al. Micronutrients dietary supplementation advices for celiac patients on long-term gluten-free diet with good compliance: a review. Medicina. 2019;55(7):1–17. https://doi.org/10.3390/medicina55070337 This study reviews nutritional deficiencies in celiac subjects on a long term gluten free diet.
2. • Elliott C. The nutritional quality of gluten-free products for children. Pediatrics. 2018;142(2):1–10. https://doi.org/10.1542/peds.2018-0525 This study discussed the quality of nutrition in gluten free products specifically marketed for children and notes reports GF products were lower in sodium, total fat, and saturated fat, protein and similar percentage of calories from sugar.
3. Balfour-Ducharme S, Joye IJ, Khoury DE. A review on the gluten-free diet: technological and nutritional challenges. Nutrients. 2018;(10):1–25. https://doi.org/10.3390/nu10101410 This study reviews the quality of gluten-free alternatives compared to gluten-containing products and reports GF foods are higher in fat, sugar, and sodium.
4. Lerner A, Matthias T, O’Bryan T. Navigating the gluten-free boom: the dark side of gluten free diet. Front Pediatr. 2019;(7):1–8. https://doi.org/10.3389/fped.2019.00414 This study reviews the downside of following a gluten free diet including nutritional deficiencies, toxicity, morbidity, mortality, and mental health issues.
5. Melini F, Melini V. Gluten-free diet: gaps and needs for a healthier diet. Nutrients. 2019;(11):1–21. https://doi.org/10.3390/nu11010170 This study reviews the nutrition quality of a gluten free diet and reports GF products are lower in protein and higher in fat and salt.
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