Minerals in grain gluten-free products. The content of calcium, potassium, magnesium, sodium, copper, iron, manganese, and zinc

Journal of Food Composition and Analysis

Volumn 59, Issue , 2017, Pages 61-67

  Rybicka, Iga ^a   Gliszczyńska Świgło, Anna ^a  

^a POZNA UNIVERSITY OF ECONOMICS AND BUSINESS   (Poland)

Author keywords

Celiac disease; Flame atomic absorption spectroscopy; Food analysis; Food composition; Gluten; Macroelements; Microelements; Mineral elements

Indexed keywords

EID: 85014562752     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2017.02.006     Document Type: Article

References (31)

1. Alvarez-Jubete, L., Arendt, E.K., Gallagher, E., Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. Int. J. Food Sci. Nutr. 60 (2009), 240–257.
2. Analytical Methods for Flame Atomic Absorption Spectrometry. 1989. Varian Australia, Mulgavre Victoria, Australia.
3. Arendt, E.K., Zannini, E., Amaranth in Cereal Grains for the Food and Beverage Industries. 2013, Woodhead Publishing Series in Food Science, Technology and Nutrition, Cambridge, United Kingdom, 439–473.
4. Bolaños, D., Marchewvsky, E.J., Camiña, J.M., Elemental analysis of amaranth, chia, sesame, linen, and quinoa seeds by ICP-OES: assessment of classification by chemometrics. Food Anal. Methods 9 (2016), 477–484.
5. Botero-López, J.E., Araya, M., Parada, A., Méndez, M.A., Pizarro, F., Espinosa, N., Canales, P., Alarcón, T., Micronutrient deficiencies in patients with typical and atypical celiac disease. J. Pediatric Gastroenterol. Nutr. 3 (2011), 265–270.
6. Caruso, R., Pallone, F., Stasi, E., Romeo, S., Monteleone, G., Appropriate nutrient supplementation in celiac disease. Ann. Med. 8 (2013), 522–531.
7. Commission Implementing Regulation (EU) No 828/2014 of 30 July 2014 on the requirements for the provision of information to consumers on the absence or reduced presence of gluten in food (Text with EEA relevance).
8. Euromonitor International. (2015). Gluten-free food. Euromonitor Passport Database.
9. Gebremariam, M.M., Zarnkow, M., Becker, T., Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review. J. Food Sci. Technol. 11 (2014), 2881–2895.
10. Gujral, N., Freeman, H.J., Thomson, A.B.R., Celiac disease: prevalence, diagnosis, pathogenesis and treatment. World J. Gastroenterol. 42 (2012), 6036–6059.
11. Hager, A.S., Wolter, A., Jacob, F., Zannini, E., Arendt, E.K., Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. J. Cereal Sci. 56 (2012), 239–247.
12. Hager, A.S., Cereal Products for Specific Dietary Requirements. Evaluation and Improvement of Technological and Nutritional Properties of Gluten Free Raw Materials and End Products. PhD Thesis. 2013, University College Cork, Cork, Ireland.
13. Kaukinen, K., Collin, P., Huhtala, H., Mäki, M., Long-term consumption of oats in adult celiac disease patients. Nutrients 11 (2013), 4380–4389.
14. Gluten-free Diet. What to Choose?. Kunachowicz, H., (eds.), 2001, Medical Publisher PZWL, Warsaw, Poland (in Polish).
15. Lebwohl, B., Ludvigsson, J.F., Green, P.H., Celiac disease and non-celiac gluten sensitivity. Br. Med. J., 351, 2015, h4347.
16. Lendinez, E., Lorenzo, M.L., Cabrera, C., Lopez, M.C., Chromium in basic foods of the Spanish diet: seafood, cereals, vegetables, olive oils and dairy products. Sci. Total Environ. 278 (2011), 183–189.
17. Linsinger, T., Application note: the comparison of the measurement result with the certified value. Eur. Ref. Mater., 2006, 1–2.
18. Lohi, S., Mustalahti, K., Kaukinen, K., Laurila, K., Collin, P., Rissanen, H., Bravi, E., Gasparin, M., Reunanen, A., Maki, M., Increasing prevalence of coeliac disease over time. Aliment. Pharmacol. Ther. 36 (2007), 1217–1225.
19. Ludvigsson, J.F., Leffler, D.A., Bai, J., Biagi, F., Fasano, A., Green, P.H.R., Hadjivassiliou, M., Kaukinen, K., Kelly, C., Leonard, J.N., Lundin, K.E., Murray, J.A., Sanders, D.S., Walker, M.M., Zingone, F., Ciacci, C., The Oslo definitions for coeliac disease and related term. Gut 62 (2013), 43–52.
20. Mustalahti, K., Catassi, C., Reunanen, A., Fabiani, E., Heier, M., McMillan, S., Murray, L., Metzger, M.H., Gasparin, M., Bravi, E., Mäki, M., The prevalence of CD in Europe: results of a centralized, international mass screening project. Ann. Med. 42 (2010), 587–595.
21. Nascimento, A.C., Mota, C., Coelho, I., Gueifão, S., Santos, M., Matos, A.S., Gimenez, A., Lobo, M., Samman, N., Castanheira, I., Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: proximates, minerals and trace elements. Food Chem. 148 (2014), 420–426.
22. National Nutrient Database for Standard Reference, United States Department of Agriculture, Agricultural Research Service, Release 27, http://ndb.nal.usda.gov/ndb/nutrients/index; 2016 (Accessed 14.03.2016).
23. Nowak, V., Du, J., Charrondière, U.R., Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.). Food Chem. 193 (2016), 47–54.
24. Oxentenko, A.S., Murray, J.A., Celiac disease: ten things that every gastroenterologist should know. Clin. Gastroenterol. Hepatol. 8 (2015), 1396–1404.
25. Ragaee, S., Abdel-Aal, E.S.M., Noaman, M., Antioxidant activity and nutrient composition of selected cereals for food use. Food Chem. 98 (2006), 32–38.
26. Rybicka, I., B-Group Vitamin and Minerals as Quality Determinants of Grain Gluten-free Products. PhD Thesis. (in Polish), unpublished typescript, 2015, Poznań University of Economics and Business, Poznań, Poland.
27. Rybicka, I., Krawczyk, M., Stanisz, M., Gliszczyńska-Świgło, A., Selenium in gluten-free products. Plant Foods Hum. Nutr. 70 (2015), 128–134.
28. Sarker, U., Islam, T., Rabbani, G., Oba, S., Genotype variability in composition of antioxidant vitamins and minerals in vegetable amaranth. Genetika 1 (2015), 85–96.
29. Shepherd, S.J., Gibson, P.R., Nutritional inadequacies of the gluten-free diet in both recently-diagnosed and long-term patients with coeliac disease. J. Hum. Nutr. Diet 4 (2013), 349–358.
30. West, J., Fleming, K.M., Tata, L.J., Card, T.R., Crooks, C.J., Incidence and prevalence of celiac disease and dermatitis herpetiformis in the UK over two decades: population-based study. Am. J. Gastroenterol. 109 (2014), 757–768.
31. Wierdsma, N.J., van Bokhorst-de van der Schueren, M.A., Berkenpas, M., Mulder, C.J., van Bodegraven, A.A., Vitamin and mineral deficiencies are highly prevalent in newly diagnosed celiac disease patients. Nutrients 10 (2013), 3975–3992.