Nutrition for Gluten Sensitivity - Kent Flashcards
Besides the obvious starches, name some foods that must be avoided on gluten-free diets.
Processed meats (may contain extenders), fish canned with HVP/HPP (hydrolyzed vegetable/plant protein).
Creamed or batter-dipped vegetables (and others)
Malted beverages, as well as beer. Soy sauce, malt vinear, most packaged sauces & gravies.
What are the shortcomings of gluten-free diets? Again.
Potentially lacking fiber, minerals, and B-vitamins.
Glutenous foods may be replaced with sugary or less healthy foods.
Price and inconvenience.
One of the potential deficiencies exacerbated by GFDs is of Iron. What are some good dietary sources of it?
Heme is preferred (meats, fish, poultry, seafoods)
Non-heme can be had from nuts/beans/DLGs/fruits and fortified grains (duh!)
Name 4 inhibitors of iron absorption.
Name an enhancer of iron absorption.
Calcium, phytates, polyphenols, tannins (drink tea/coffee between meals)
Ascorbic acid
What forms of iron supplementation are preferred?
What are their side effects?
How can you assess a patient’s iron level?
As a gluconate or sulfate salt.
May cause GI distress / constipation.
Plasma ferritin.
Who is at increased risk of iron deficiency?
What are its symptoms?
People on GFDs, premenopausal (ie menstrual) women, individuals with malabsorption conditions.
Fatigue, pallor, shortness of breath, dizziness, and pica.
What is iron toxicity known as?
How can it be avoided?
Hemochromatosis (secondary)
Avoidance of excessive vitamin C or cooking in cast iron cookware.
