Naslov
Gluten-Free Products Are Insufficient Source of Folate and Vitamin B12 for Coeliac Patients

Autori
Bituh, Martina ; Žižić, Vesna ; Panjkota Krbavčić, Ines ; Zadro, Zvonko ; Colić Barić, Irena

Izvornik
Food technology and biotechnology (1330-9862) 49 (2011), 4; 511-516

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
gluten-free diet; homocysteine; vitamin B12; folate intake; coeliac disease

Sažetak
The gluten-free diet, the only treatment in coeliac disease, can be nutritionally unbalanced and deficient in several nutrients. Gluten-free products contain much lower levels of B vitamins, especially lower folate concentrations than their gluten-containing counterparts. Folate intake is considered as a major dietary determinant of plasma homocysteine concentration in healthy population. Elevated homocysteine is an independent risk factor for cardiovascular disease and has been associated with osteoporotic fractures, which are an increased risk factor in coeliac disease. The aim of this study is to determine dietary folate intake and plasma homocysteine concentration as metabolic markers of suboptimal intake of folate and B12 in Croatian coeliac patients living on a gluten-free diet. Subjects were 52 coeliac patients (83 % female, age 34.6±19.9) adhering to a gluten-free diet. Blood samples were analyzed for plasma homocysteine, serum and red blood cell folate and serum B12. Quantitative food frequency questionnaire was used to measure dietary folate intake. Mean dietary folate intake was 206.33 µg dietary folate equivalents (DFE), which was far below the national recommendation of 400 µg DFE (or 200 µg of folic acid). Mean homocysteine was (9.34±1.95) µmol/L (range 5.42 to 13.90 µmol/L), while elevated homocysteine concentrations (>10 µmol/L) were found in 34 % of subjects. In conclusion, coeliac patients adhering to gluten-free diet included in this study showed low folate intake and suboptimal folate and vitamin B12 status, possibly due to low folate content in gluten-free products. Therefore, folate fortification or enrichment of gluten-free products could be beneficial for coeliac patients and would be of great interest for the food industry.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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