Little known about the nutritional sufficiency of a gluten-free diet

Emily Kirk's talk was drawn from the results of a systematic review of evidence of the GF diet’s nutritional adequacy which Kirk undertook at Coeliac UK last year, working alongside gastroenterologists and other dietitians, and which focused particularly on iron, calcium, folate and other B vitamins – the usual key nutrients of concern to both newly diagnosed and established coeliacs.

After giving the delegates background information concerning coeliac disease – including prevalence, susceptibility, symptoms, diagnosis, and complications – she emphasised the importance to coeliacs of access to the three categories of starchy foods that feature in their diets, namely:

* natural GF foods – such as rice, potatoes, corn;
* processed GF foods – such as any manufactured food ‘by chance’ GF;
* substitute GF foods – such as rendered breads and specially manufactured flours.

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