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Fortification of Gluten Free Foods:
A necessity or luxury?
Bronzie Kee
Production Manager - Nestle
Founder - The Little LunchBox Company
Contents
Introduction Gluten Free Foods
Discussion Conclusion
Contents
Introduction
Gluten Protein
Celiac Disease
Gluten
Free Population
Gluten
Free Foods
Gluten Free
Foods
Food. More than
Just Taste
Palatable
Affordable
Nutritionally Balanced
Safe
Wheat Substitutes
“The process of adding micro nutrients to food”
Define Fortification
Why Fortification
Industry Fortification
B Vitamins
Vitamin D
Iron
Calcium
Folic Acid
Discussion Fortification
Industry Fortification
N.J. Wierdsma, M.A. van Bokhorst-de van der
Schueren, M. Berkenpas, C.J.J. Moulder, A.V. Bodegraven
Vitamin and mineral deficiencies are highly prevalent in
newly diagnosed celiac disease patients
Nutrients, 5 (10) (2013), pp. 3975-3992
Industry Fortification
Overall, 17% were malnourished, 22% of the women were
underweight, and 29% of the patients were overweight
(BMI > 25). Vitamin deficiencies were barely seen in
healthy controls
S.J. Shepherd, P.R. Gibson. Nutritional inadequacies of
the gluten-free diet in both recently–diagnosed and long–
term patients with celiac disease.
J. Hum. Nutr. Diet., 26 (2013), pp. 349-358
Industry Fortification
“Dietary inadequacies are common (in patients with
Celiac Disease) and may relate to habitual poor food
choices in addition to inherent deficiencies in the GFD.”
J. Miranda, A. Lasa, M.A. Bustamante, I. Churruca, E. Simon.
Nutritional differences between a gluten-free diet and a
diet containing equivalent products with gluten
Plant Food Hum. Nutr., 69 (2014), pp. 182-187
Industry Fortification
“The results of the present collaborative study pointed out
differences in calorie, macronutrient, fibre, sodium, salt and
cholesterol content between GF rendered and gluten-containing
foodstuffs. Following a diet based on GF products can create a
nutritional imbalance for celiac patients.”
C. Hallert, C. Grant, S. Grehn, C. Granno, S. Hulten,G. Midha
gen, et al. Evidence of poor vitamin status in celiac
patients on a gluten-free diet for 10 years
Aliment. Pharmacol. Ther., 16 (2002), pp. 1333-13
Industry Fortification
“Half of the adult celiac patients carefully treated with a
gluten-free diet for several years showed signs of a poor
vitamin status.”
T. Thompson. Nutritional Quality of Gluten Free Foods
Gluten Free Food Science and Technology (2009), pp. 43-65
Industry Fortification
“Researchers concluded that the nutrient intake among this
group of persons with celiac disease was inadequate. Improving
enriched gluten free foods would go a long way towards
ensuring that persons with celiac disease consumed a
nutritionally adequate diet”
Industry Fortification
S.J. Shepherd, P.R. Gibson. Nutritional inadequacies of the gluten-free diet in both
recently–diagnosed and long–term patients with celiac disease.
J. Hum. Nutr. Diet., 26 (2013), pp. 349-358
Individuals (with celiac disease)
experienced a deficiency in
Folate, B-Vitamins, Iron,
Calcium, Fibre and Total Grain
servings
(below RDA).
Key Findings
Discussion Fortification
Industry Fortification
Bread or Wheat based products once a day
Wheat, Maize and Rice as Total Cereal Consumption
Cereals
National
Diet &
Nutrition
Survey
Bread Breakfast Cereals
Iron 44% 9% 20%
Fibre 42% 20% 13%
Calcium &
Vitamin D 13% Men
20% Women
Folate 33% 15%
Other
Findings
Conclusion Fortification
“GFD has a lower level of the key micronutrients. This is due to the substitution of fortified wheat with highly refined flour or white rice”
Thompson T.
Key
Points
“You can get still fulfill all your RDA for micronutrients. Even on a Gluten Free Diet”
The Challenge
Affordability
Conclusion
Nutritional Quality Palatability Affordability
Education Physicians Dieticians Patients
Fortification of Gluten Free Foods:
A necessity or luxury?
Bronzie Kee
Production Manager - Nestle
Founder - The Little LunchBox Company
