Deficiencies Linked To Maintaining A Gluten-free Diet
Many gluten-free products are not fortified or enriched by such nutrients as folate, iron, and fiber as traditional breads and cereals have been during the last century. Additionally, because gluten-free products are not always available, many Gluten-Sensitive Enteropathy (GSE) patients do not consume the recommended number of grain servings per day. People who change their standard gluten-free diet to implement gluten-free oats at breakfast, high fiber brown rice bread at lunch, and quinoa as a side at dinner have been found to have significant increases in protein (20.6 g versus 11 g), iron (18.4 mg versus 1.4 mg), calcium (182 mg versus 0 mg), and fiber (12.7 g versus 5 g). The B vitamin group did not have significant increases, but were still found to have improved values of thiamine, riboflavin, niacin, and folate. These dietary changes can greatly reduce a GSE patient's risk for anemia (especially Iron Deficiency Anemia) and low blood calcium levels or poor bone health.
Oats can increase intakes of vitamin B1, magnesium, and zinc in celiac disease patients in remission.
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