Micronutrient Analysis of Gluten-Free Products: Their Low Content Is Not Involved in Gluten-Free Diet Imbalance in a Cohort of Celiac Children and Adolescent
Abstract
:1. Introduction
2. Materials and Methods
2.1. Analytical Nutrient Content of GF Bread, Breakfast Cereals and Pasta
2.2. Dietary Assessment: Participants and Procedure
2.3. Statistical Analysis
3. Results and Discussion
3.1. Macronutrient Content of GF Rendered Foods
3.2. Micronutrient Content of GFP, Compared to Gluten-Containing Products
3.3. Micronutrient Intake in Celiac Children and Adolescents
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Cereal Flakes | Bread | Pasta | |||||||
---|---|---|---|---|---|---|---|---|---|
GFP | GCP | P | GFP | GCP | p | GFP | GCP | p | |
Lipids | 3.9 ± 5.3 | 2.6 ± 2.0 | NS | 5.6 ± 4.2 | 3.5 ± 4.1 | 0.05 | 3.2 ± 4.5 | 2.2 ± 1.1 | NS |
Proteins | 7.4 ± 0.7 | 7.8 ± 3.1 | NS | 2.4 ± 2.0 | 9.0 ± 1.5 | <0.001 | 6.5 ± 1.4 | 9.8 ± 4.2 | NS |
Micronutients/Products | Cereal Flakes | Breads | Pasta | ||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
GCP | GFP | p | GCP | GFP | p | GCP | GFP | p | |||||||
Mean | SD | Mean | SD | Mean | SD | Mean | SD | Mean | SD | Mean | SD | ||||
Calcium (mg) | 141 | 183 | 22.3 | 16.8 | NS | 60.5 | 34.4 | 90.8 | 57.5 | NS | 22.9 | 10.0 | 27.3 | 27.3 | NS |
Iron (mg) | 9.87 | 5.19 | 1.8 | 1.8 | <0.001 | 6.75 | 19.99 | 1.1 | 0.9 | 0.009 | 1.83 | 0.88 | 0.7 | 0.5 | 0.002 |
Sodium (mg) | 332 | 332 | 357.1 | 313.6 | NS | 423 | 280 | 570.8 | 248.1 | NS | 61.0 | 155 | 34.8 | 65.6 | NS |
Zinc (mg) | 5.94 | 12.9 | 0.9 | 0.5 | NS | 0.84 | 0.48 | 0.5 | 0.4 | NS | 1.45 | 1.10 | 1.1 | 0.5 | NS |
Copper (mg) | 0.2 | 0.2 | 0.3 | 0.3 | NS | 0.14 | 0.11 | 0.1 | 0.1 | NS | 0.31 | 0.20 | 0.1 | 0.1 | NS |
Manganese (mg) | 0.4 | 0.4 | 0.58 | 0.51 | 0.2 | 0.3 | NS | 2.22 | 1.18 | 0.5 | 0.8 | 0.042 | |||
Biotin (ug) | 2.3 | 2.9 | 40.7 | 95.7 | 0.001 | 12.7 | 13.6 | 9.74 | 21.6 | NS | 15.8 | 14.8 | 1.10 | 1.00 | 0.002 |
Folate (ug) | 275 | 35.4 | 55.4 | 88.9 | 0.062 | 32.55 | 14.79 | 32.8 | 56.8 | NS | 19.4 | 10.3 | 3.14 | 3.42 | 0.003 |
Niacin (mg) | 16.2 | 8.25 | 3.02 | 2.41 | <0.001 | 3.49 | 2.15 | 1.02 | 1.46 | 0.004 | 3.75 | 3.46 | 3.62 | 10.58 | NS |
Piridoxin (mg) | 1.80 | 0.90 | 1.19 | 4.15 | 0.001 | 0.12 | 0.10 | 0.02 | 0.02 | <0.001 | 0.12 | 0.07 | 0.01 | 0.01 | <0.001 |
Riboflavin (mg) | 1.45 | 0.72 | 0.12 | 0.17 | <0.001 | 0.13 | 0.11 | 0.04 | 0.09 | 0.001 | 0.07 | 0.04 | 0.01 | 0.02 | 0.002 |
Tiamin (mg) | 1.32 | 0.70 | 0.19 | 0.28 | <0.001 | 0.20 | 0.12 | 0.01 | 0.01 | <0.001 | 0.19 | 0.15 | 0.03 | 0.04 | 0.001 |
B5 (mg) | 7.55 | 3.46 | 1.03 | 1.81 | 0.045 | 0.39 | 0.07 | 0.42 | 0.57 | NS | 0.70 | 0.40 | 0.29 | 0.36 | 0.067 |
B12 (ug) | 0.85 | 0.52 | 3.68 | 4.18 | 0.03 | 0.02 | 0.05 | 88.2 | 236 | 0.026 | 0.04 | 0.08 | 0.73 | 1.37 | NS |
Vitamin E (mg) | 3.00 | 6.22 | 0.14 | 0.47 | 0.01 | 0.30 | 0.33 | 1.04 | 1.2 | NS | 0.09 | 0.12 | 0.2 | 0.1 | NS |
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Larretxi, I.; Txurruka, I.; Navarro, V.; Lasa, A.; Bustamante, M.Á.; Fernández-Gil, M.d.P.; Simón, E.; Miranda, J. Micronutrient Analysis of Gluten-Free Products: Their Low Content Is Not Involved in Gluten-Free Diet Imbalance in a Cohort of Celiac Children and Adolescent. Foods 2019, 8, 321. https://doi.org/10.3390/foods8080321
Larretxi I, Txurruka I, Navarro V, Lasa A, Bustamante MÁ, Fernández-Gil MdP, Simón E, Miranda J. Micronutrient Analysis of Gluten-Free Products: Their Low Content Is Not Involved in Gluten-Free Diet Imbalance in a Cohort of Celiac Children and Adolescent. Foods. 2019; 8(8):321. https://doi.org/10.3390/foods8080321
Chicago/Turabian StyleLarretxi, Idoia, Itziar Txurruka, Virginia Navarro, Arrate Lasa, María Ángeles Bustamante, María del Pilar Fernández-Gil, Edurne Simón, and Jonatan Miranda. 2019. "Micronutrient Analysis of Gluten-Free Products: Their Low Content Is Not Involved in Gluten-Free Diet Imbalance in a Cohort of Celiac Children and Adolescent" Foods 8, no. 8: 321. https://doi.org/10.3390/foods8080321