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People with celiac disease have an intolerance to certain proteins found in wheat, rye, barley, and (possibly) oats. As a result, they are advised to follow a gluten-free diet and avoid all products made from these grains. Because they can no longer eat enriched wheat products, a major source of thiamin, riboflavin, niacin, iron, and folic acid is lost from their diet. Although there are several gluten-free alternatives to wheat flour and wheat flour products, many of these foods are not required by law to be enriched.
The purpose of this study was to determine whether gluten-free cereal products contain similar amounts of thiamin, riboflavin, and niacin as the enriched wheat flour products they are intended to replace. Attention was focused on thiamin, riboflavin, and niacin because deficiencies of these nutrients are not generally expected to be encountered in the United States, and, unlike iron and folic acid, these nutrients may be overlooked in a typical dietary evaluation.
METHODS
Nutrition information was gathered from manufacturers, distributors, and retailers of gluten-free foods. The distributors and manufacturers were identified in member information of celiac support groups (The Gluten Intolerance Group of North America, Seattle, Wash, and the Celiac Sprue Association/USA, Omaha, Neb) as well as gluten-free cookbooks (1,2) as being good sources of gluten-- free products.
Enrichment status of 368 gluten-free products, including rice flours, breads (ready-made products and mixes), pastas, and cold cereals was assessed. The ingredient lists of 268 breads, pastas, and cold cereals were also reviewed to determine presence of a refined grain or starch. Excluded from the review of ingredients were rice flours and products with no available ingredient information. The thiamin, riboflavin, and niacin contents of 64 products were reviewed and compared with the vitamin contents of their wheat-containing counterparts. Products analyzed for vitamin content included flours, ready-made bread products (eg, sandwich-style breads, English muffins, bagels, and rice cakes), pastas, and cold cereals.
Nutrient data were available for most of the commonly used gluten-free flours, with the exception of the newer bean flour combinations. Nutrient data were provided by 2 manufacturers of gluten-- free sandwich-style breads, 2 manufacturers/distributors of gluten-free pastas, and 2 manufacturers of gluten-free cold cereals. All such products with available nutrient data were included in the analysis. Manufacturer information...