Individuals with celiac disease may be faced with nutritional
deficiencies due to a reduced intake and low absorption of nutrients.
Particularly in the case of a damaged small intestine,
certain nutrients cannot be absorbed sufficiently. Some people with celiac
disease also have lactose intolerance; consequently they have a decreased
intake of those nutrients, which are usually available in dairy products (i.e. calcium,
magnesium, Vitamin D).
Vitamins and minerals which could be absorbed poorly by
people with celiac disease, along with their gluten-free and vegetarian sources,
include:
Vitamins
and Minerals: Food Sources:
Thiamin Sunflower
seeds, black beans, green peas, lentils
Riboflavin Mushrooms,
cooked spinach, soybeans
Niacin Avocados,
mushrooms, broccoli
Folate Green
leafy vegetables (spinach, romaine lettuce, turnip greens), asparagus, lentils,
beets, broccoli
Iron Lentils, soybeans, tofu
Calcium Green leafy vegetables
(spinach, turnip greens, collard greens), almonds, sesame seeds, seaweed
Vitamin D Foods fortified with vitamin D derived
from torula yeast, mushrooms
Magnesium Green leafy vegetables (spinach,
Swiss chard), pumpkin seeds, sunflower seeds, black beans
Vitamin B12 Nori
seaweed, Spirulina algae
Vitamin A Green leafy vegetables (spinach,
turnip greens), sweet potato, carrots, red bell peppers
Vitamin E Green leafy vegetables (spinach,
mustard greens, turnip greens), sunflower seeds, almonds, hazelnuts
Vitamin K Green leafy vegetables (kale,
spinach, Swiss chard, collard greens), broccoli, Brussels sprouts
Source: Gluten Intolerance Group (GIG), Education Bulletin
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