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Allowed Foods:
Nutritional Risks:
People following a gluten-free diet may be at risk for
low intake of certain vitamins and minerals:
RDN Contact Info:
B vitamins Fiber Phosphorus
Calcium Iron Vitamin D
Copper Magnesium Zinc
References:
Academy of Nutrition and Dietetics. (2009). Celiac disease: Executive summary of recommendations. Evidence Analysis
Library. Retrieved from http://www.andeal.org/topic.cfm?format_tables=0&menu=5279&cat=3726
El-Chammas, K., & Danner, E. (2011). Gluten-free diet in nonceliac disease. Nutrition in Clinical Practice, 26(3), 294-
299. doi: 10.1177/0884533611405538
Gaillard, L. (2016). Navigating gluten-related health disorders and nutritional considerations of gluten-free diets. North
Carolina Medical Journal, 77(3), 180-182.
Lee, A. R., Ng, D. L., Dave, E., Ciaccio E. J., & Green, P. H. R. (2009). The effect of substituting alternative grains in the
diet on the nutritional profile of the gluten-free diet. Journal of Human Nutrition and Dietetics, 22, 359-363. doi:
10.1111/j.1365-277X.2009.00970.x
Mayo Clinic. (2014). Gluten-free diet. Retrieved from http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-
eating/in-depth/gluten-free-diet/art-20048530
Created 2/19/2017
Contributed by Amanda J. Tome, BS-NDTR