Friday, June 1, 2012


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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