Department of Human Nutrition, St. Francis Xavier University, Antigonish, NS.
Can J Diet Pract Res. 2021 Mar 1;82(1):21-26. doi: 10.3148/cjdpr-2020-023. Epub 2020 Sep 9.
To determine the food sources of energy and 13 core nutrients, 89 diet recalls were analyzed from an explanatory mixed-methods pilot study with adults following a gluten-free diet (GFD) for any reason. Nonconsecutive dietary recalls were collected through a web-based, Automated Self-Administered 24-Hour (ASA24-Canada-2016) Tool. Mean nutrient intakes were compared with Dietary Reference Intakes. Food items (excluding supplements) were extracted and categorized according to the Bureau of Nutritional Sciences Food Group Codes. Percentages of total dietary intakes from food sources were ranked. Grain products were the highest ranked contributor of energy (21.4%), carbohydrate (30.3%), fibre (29.1%), and iron (35.3%). Breakfast cereals, hot cereals, yeast breads, and mixed grain dishes (mainly rice or pasta-based) were the most important nutrient contributors for grains, despite most (64.3%) commercial cereals and breads being unenriched. Legumes and seeds were not frequently consumed. Nutrient density in the GFD could be improved with more emphasis on gluten-free (GF) whole grains, legumes, seeds, and enriched breads and cereals. More research is needed on the nutrient composition of GF foods to identify food sources of folate, other B vitamins, zinc and magnesium-nutrients of concern for those requiring a GFD.
为了确定能量和 13 种核心营养素的食物来源，我们对一项针对任何原因遵循无麸质饮食（GFD）的成年人的解释性混合方法试点研究中的 89 份饮食回忆进行了分析。通过基于网络的、自动化自我管理 24 小时（ASA24-加拿大-2016）工具收集非连续饮食回忆。将平均营养素摄入量与膳食参考摄入量进行了比较。根据营养科学局食品组代码提取和分类食物项目（不包括补充剂）。根据食物来源在总膳食摄入量中的百分比进行排名。谷物产品是能量（21.4%）、碳水化合物（30.3%）、纤维（29.1%）和铁（35.3%）的最高来源。尽管大多数（64.3%）商业麦片和面包都没有强化，但早餐麦片、热麦片、酵母面包和混合谷物菜肴（主要是基于大米或意大利面的）是谷物中最重要的营养物质来源。豆类和种子的食用频率不高。通过更加注重无麸质（GF）全谷物、豆类、种子以及强化面包和麦片，可以提高 GFD 的营养密度。需要对 GF 食品的营养成分进行更多研究，以确定叶酸、其他 B 族维生素、锌和镁等营养素的食物来源，这些营养素是那些需要 GFD 的人关注的问题。
