Opis

• Tytuł:
  Does a gluten-free diet result in nutritional deficiencies? – a review of literature
• Twórca:
  Świercz, Aleksandra;
  Żurek, Urszula;
  Tołwiński, Ignacy;
  Kędzierska, Zofia;
  Antkowiak, Klaudia;
  Dadas, Klaudia;
  Małachowska, Dominika;
  Ciecierski-Koźlarek, Hubert;
  Shved, Kateryna
• Opis:
  Introduction and purpose: Gluten-free diet have gained immense popularity in recent years, both as a treatment for coeliac disease and as a lifestyle choice for those who believe it is healthier. However, concerns have been raised about potential nutrient inadequacies resulting from the elimination of gluten-containing grains. The purpose of this review is to assess the state of knowledge regarding the impact of a gluten-free diet on nutritional status. Materials and methods: A comprehensive search was conducted using electronic database PubMed to identify relevant studies published between 1999 and 2022. Keywords such as "gluten-free diet" and "nutritional deficiencies" were used in combination with Boolean operators to refine the search. A brief description of the state of knowledge: Analysis of studies revealed that individuals adhering to a gluten-free diet may be at risk of nutritional deficiencies including micronutrients such as vitamin D, vitamin E, vitamin B complex along with minerals, in particular iron, zinc, calcium, magnesium as well as fibre. Furthermore, higher levels of fat and sugar were observed in the composition of gluten-free products. Conclusions: Based on the current body of literature, it is evident that a gluten-free diet results in certain nutritional deficiencies. Individuals following gluten-free diet should be aware of potential risks and take appropriate measures to ensure a well-balanced and nutrient-rich diet. Nutritional guidance should be provided to individuals to address specific nutrient deficiencies associated with a gluten-free diet.
• Dostępność obiektu:
  Dostęp otwarty
• Prawa: https://creativecommons.org/licenses/by-nc-sa/4.0 ;
  Prawa autorskie (c) 2023 Aleksandra Świercz, Urszula Żurek, Ignacy Tołwiński, Zofia Kędzierska, Klaudia Antkowiak, Klaudia Dadas, Dominika Małachowska, Hubert Ciecierski-Koźlarek, Kateryna Shved
• Data:
  2023.08.08
• Typ:
  info:eu-repo/semantics/article;
  info:eu-repo/semantics/publishedVersion
• Język:
  angielski
• Źródło:
  Journal of Education, Health and Sport; Vol. 34 No. 1 (2023); 140-153;
  Journal of Education, Health and Sport; Tom 34 Nr 1 (2023); 140-153;
  2391-8306
• Format:
  application/pdf
• Wydawca:
  Nicolaus Copernicus University, Toruń, Poland
• Relacja: https://apcz.umk.pl/JEHS/article/view/44881/36197
• Temat i słowa kluczowe:
  gluten-free diet;
  nutritional deficiencies;
  gluten-free;
  fibre;
  vitamins;
  coeliac disease
• Identyfikator: https://apcz.umk.pl/JEHS/article/view/44881
• Dostawca danych:
  Akademicka Platforma Czasopism
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