Thiamin, riboflavin, and niacin contents of the gluten-free diet: Is there cause for concern?

Journal of the American Dietetic Association

Volumn 99, Issue 7, 1999, Pages 858-862

  Thompson, T ^a  

^a NONE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

NICOTINIC ACID; RIBOFLAVIN; THIAMINE;

ARTICLE; BREAD; CEREAL; CONTROLLED STUDY; FLOUR; FOOD COMPOSITION; GLUTEN FREE DIET; GRAIN; WHEAT;

TRITICUM AESTIVUM;

EID: 0032994187     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0002-8223(99)00205-9     Document Type: Article

References (9)

1. B. Hagman The gluten-free Gourmet Cooks Fast and Healthy Wheat Free with Less Fuss and Fat 1996 Henry Holt & Co New York, NY
2. B. Hagman More from the Gluten-free Gourmet Delicious Dining without Wheat 1993 Henry Holt & Co New York, NY
3. US Dept of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, release 12. Available at: Nutrient Data Home page, http://www.nal.usda.gov/mic/foodcomp. Accessed October 5, 1998
4. J.A.T. Pennington Bowes and Church's Food Values of Portions Commonly Used 17th ed. 1998 Lippincott-Raven Publishers Philadelphia, Pa
5. J.H. Sabry G. Okada Nutrient intakes of a group of adults on a gluten-free diet J Can Diet Assoc. 53 1992 35 38
6. A.C. Björkman H. Mobacken W. Kastrup H. Andersson Changes in food consumption and its nutritional quality when on a gluten-free diet for dermatitis herpetiformis Hum Nutr Appl Nutr. 39A 1985 124 129
7. C.L. Henry Patients' view of a gluten-free diet J Hum Nutr. 34 1980 50 51
8. Product information The Gluten Intolerance Group News letter. 20 1 1997 6
9. Food and Nutrition Board. Recommended Dietary Allowances 10th ed. 1989 National Academy Press Washington, DC