The gluten-free basic food basket: A problem of availability, cost and nutritional composition

European Journal of Clinical Nutrition

Volumn 70, Issue 10, 2016, Pages 1215-1217

  Estevez V ^a   Ayala, J ^a   Vespa, C ^a   Araya, M ^a  

^a UNIVERSITY OF CHILE   (Chile)

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM; FOLIC ACID; IRON; MAGNESIUM; NICOTINIC ACID; PANTOTHENIC ACID; PYRIDOXINE; RIBOFLAVIN; SODIUM; THIAMINE; YOGHURT;

ARTICLE; BISCUIT; BREAD; CASSAVA; CELIAC DISEASE; CEREAL; CHEESE; COST; FAT CONTENT; FOOD; FOOD AVAILABILITY; GLUTEN FREE DIET; MAIZE; NOODLES; NUTRITIONAL ASSESSMENT; NUTRITIONAL STATUS; POTATO; PROTEIN CONTENT; QUALITY OF LIFE; RICE; CHILE; DIET THERAPY; ECONOMICS; HUMAN; NUTRITIONAL REQUIREMENT; NUTRITIONAL VALUE;

CELIAC DISEASE; CHILE; COSTS AND COST ANALYSIS; DIET, GLUTEN-FREE; FOODS, SPECIALIZED; HUMANS; NUTRITIONAL REQUIREMENTS; NUTRITIVE VALUE;

EID: 84981187964     PISSN: 09543007     EISSN: 14765640     Source Type: Journal    
DOI: 10.1038/ejcn.2016.139     Document Type: Article

References (10)

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