ArticlePeerJ2020
Food sources of energy and nutrients among Canadian adults following a gluten-free diet.
Article in PeerJ, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
20 citing papers in PubMed, 25 citations in OpenAlex.
- Trial
- The effect of gluten in adolescents and young adults with gastrointestinal symptoms: a blinded randomised cross-over trial.Alimentary pharmacology & therapeutics · 2022Trial
- The Price of Canadian Gluten-Free Staple Foods Remains More than Double and Iron Content Less than Half of Standard Foods in 2024.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Dietary assessments in individuals living with coeliac disease: key considerations.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2025Review
- Characteristics of Hospitalized Patients With and Without Celiac Disease on a Gluten-Free Diet.Digestive diseases and sciences · 2024Article
- Assessment of a training course for cookery students regarding celiac disease and gluten-free diet.Heliyon · 2024Article
- Review
- Gluten-containing flours and gluten-free flours as a source of calcium, magnesium, iron and zinc.Scientific reports · 2024Article
- Study Protocol for a Controlled Trial of Nutrition Education Intervention about Celiac Disease in Primary School: ZELIAKIDE Project.Nutrients · 2024Article
- Dietary Management of Eosinophilic Esophagitis.Gastroenterology & hepatology · 2023Article
- The Effects of Genotype × Environment on Physicochemical and Sensory Properties and Differences of Volatile Organic Compounds of Three Rice Types (Foods (Basel, Switzerland) · 2023Article
- Wheat-Free and Nutritious Bread and 'Coricos' Made with Mesoamerican Ancestral Corn, Amaranth, Sweet Potato and Chia.Plant foods for human nutrition (Dordrecht, Netherlands) · 2022Article
- The Update of the Italian Food Composition Database of Gluten-Free Products and Its Application in Food-Based Dietary Guidelines Menus.Nutrients · 2022Article
- Development of a Canadian Food Composition Database of Gluten-Free Products.Foods (Basel, Switzerland) · 2022Article
- Personalized Nutrition in the Management of Female Infertility: New Insights on Chronic Low-Grade Inflammation.Nutrients · 2022Review
- Review
- Nutritional Properties of Rice Varieties Commonly Consumed in Italy and Applicability in Gluten Free Diet.Foods (Basel, Switzerland) · 2021Article
- Cost, Nutritional Content and Number of Gluten-Free Staple Foods Available in Winnipeg, Manitoba, Canada.Plant foods for human nutrition (Dordrecht, Netherlands) · 2021Article
- Multi-Criteria Recommendation Systems to Foster Online Grocery.Sensors (Basel, Switzerland) · 2021Article
- Histamine Intolerance Originates in the Gut.Nutrients · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundThe gluten-free diet (GFD) involves the elimination of wheat and related grains. Wheat is a key fortification vehicle for nutrients such as iron and B vitamins. While there is growing evidence of low nutrients intake and poor diet quality amongst people following long-term GFD, few studies have used a dietary pattern approach to analyse top food sources of nutrients in today's complex food environment. Thus, the purpose of this study was to identify food sources of energy and nutrients from previously collected diet records of adults following a GFD.
methodsThree, 3-day food records were collected from 35 participants in a lifestyle intervention study (
resultsMean intakes of dietary fibre, calcium and iron (females) were lower than recommended, with half the sample consuming below the recommended proportion of energy as carbohydrate. Meat, poultry and fish were the top source of energy (19.5%) in the diet. Gluten-free (GF) grain products were the top source of carbohydrate, fibre and iron and second greatest source of energy. Amongst grains, breakfast/hot cereals, yeast breads, and mixed grain dishes were the greatest nutrient contributors, despite most commercial cereals and breads (65%) being unenriched. Legumes were not frequently consumed.
conclusionsGF grains were the top food source of carbohydrate, fibre and iron, despite few brands being enriched or fortified. It is a challenge to assess and monitor nutrient intakes on GFD due to the lack of nutrient composition data for B vitamins and minerals (other than iron). Dietary planning guidance for the appropriate replacement of nutrients provided by wheat is warranted.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.