Grains that Compensate for Nutrient Deficiencies in a Gluten-Free Diet
Description
The Gluten-Free Diet (GFD) is increasing in prevalence due to increased diagnoses of Celiac Disease, however deficiencies have been found to persist in individuals with Celiac Disease who have been on the diet for a prolonged period of time. These deficiencies are not the result of continued GI inability to absorb the nutrients (as evidenced by biopsy) and, therefore, are inherent to the diet itself. Comparing these deficiencies to nutrient-dense gluten-free grains reveals those that specifically meet the deficiencies evident in the GFD. These include low-fat soy flour, buckwheat, and sorghum as the most nutritionally adequate for the gluten-free individual.
Date Created
The date the item was original created (prior to any relationship with the ASU Digital Repositories.)
2013-05
Agent
- Author (aut): Faust, Janessa Kaye
- Thesis director: Morse, Lisa
- Committee member: Johnson, Melinda
- Committee member: Hampl, Jeffrey
- Contributor (ctb): Barrett, The Honors College
- Contributor (ctb): School of Nutrition and Health Promotion
- Contributor (ctb): School of International Letters and Cultures