Department of Medicine, University of Udine, 33100 Udine, Italy.
Food and Drug Department, University of Parma, 43124 Parma, Italy.
Nutrients. 2022 Oct 7;14(19):4171. doi: 10.3390/nu14194171.
Complete food composition databases (FCDBs) on gluten-free (GF) foods are needed to assess the nutrient intakes of celiac disease patients. The aim of the present work was to update the previously developed version of the Italian GF-FCDB and to apply it to a theoretical GF diet. The updated GF-FCDB includes the composition of 108 GF cereal-based foods, as sold, in terms of energy and macro- and micro-nutrients, imputed using food label information combined with the standard recipe approach. Three scenarios (i.e., refined, mixed, and wholegrain cereals) of the weekly guideline menu for the general Italian population were analyzed for energy and nutrient content in a theoretical dietary assessment using traditional gluten-containing (GC) foods and the corresponding GF substitutes. All GF menus were higher than the corresponding GC menus in polyunsaturated fatty acids, linoleic acid, and vitamin E. Zinc was lower in GF than in GC menus only in the wholegrain-cereal scenario. Thanks to the application of the updated GF-FCDB including a comprehensive list of micronutrients, we observed that it is possible for celiac disease patients to meet nutrient requirements by simply substituting GC with GF cereal-based products following recommendations for the general population.
完整的无麸质（GF）食品成分数据库（FCDB）对于评估乳糜泻患者的营养摄入量是必要的。本研究的目的是更新先前开发的意大利 GF-FCDB 版本，并将其应用于理论上的 GF 饮食。更新后的 GF-FCDB 包括 108 种 GF 谷物食品的组成，这些食品以销售形式出售，根据食品标签信息和标准配方方法估算了能量以及宏量和微量营养素的含量。使用传统的含麸质（GC）食品和相应的 GF 替代品，在理论饮食评估中分析了每周意大利一般人群指南菜单的三种情景（即精制、混合和全谷物）的能量和营养素含量。在所有 GF 菜单中，多不饱和脂肪酸、亚油酸和维生素 E 的含量均高于相应的 GC 菜单。只有在全谷物-谷物情景中，GF 菜单中的锌含量才低于 GC 菜单。由于应用了包含全面微量营养素清单的更新后的 GF-FCDB，我们观察到，乳糜泻患者可以通过简单地用 GF 谷物产品替代 GC 产品，并遵循针对一般人群的建议，满足营养需求。
