Nutritional adequacy of a gluten free diet in those newly diagnosed with celiac disease: An evidence analysis

WCU Author/Contributor (non-WCU co-authors, if there are any, appear on document)
Darcy Dean (Creator)
Western Carolina University (WCU )
Web Site:
Beth Wall-Bassett

Abstract: Background: In the United States, at least 3 million people have been diagnosed with celiac disease. The side effects of this disease are directly impacted by an individual’s diet. Because of this, it is necessary to understand if gluten-free diets are nutritionally adequate, specifically for newly diagnosed individuals. Purpose: The purpose of this literature review is to evaluate updated research related to the nutritional quality of gluten-free diets in newly diagnosed celiac patients. Methods Description: PubMed, Google Scholar, NBSCO databases were used to identify articles using key words gluten-free, diet, nutritional adequacy, and newly diagnosed. Journal articles were critically appraised using inclusion and exclusion criteria and quality criteria checklists from the EAL to ensure the literature were evidence based and nonbiased. Results: The researcher rejected multiple articles due to exclusion criteria and lack of applicability. Results contradicted frequently. Commonalities among articles was the that those on gluten-free diets were more likely to present low B-vitamins, iron, fiber, and magnesium levels likely due to lack of fortification of gluten-free products. Conclusion: More research needs to be conducted to evaluate the nutritional adequacy of the gluten-free diets in newly diagnosed patients with celiac disease. The following information could be used to advocate for additional nutrition education for celiac patients focusing not only on the exclusion of gluten, but on the implementation of a general healthful diet as well.

Additional Information

Poster submitted to the 2020 Research and Scholarship Conference, Western Carolina University.
Language: English
Date: 2020

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