Gluten-free diet intervention reduces thiamine intake in two weeks, increases glycaemic response and decreases body weight in four weeks, with no long term nutritional deficiencies. (3rd April 2022)

• Record Type: Journal Article
• Authors: Goddard, Lucy; Begovich, Lina; Tokic, Iva; Clegg, Miriam E.; Thondre, Pariyarath Sangeetha
• Is Part Of: International journal of food sciences and nutrition. Volume 73:Number 3(2022)
• Page Start: 367
• Page End: 377
• Publication Date: 2022-04-03
• Subjects: Gluten-free diet -- nutrient intake -- glycaemic response -- insulin response -- cross-sectional study -- intervention study; Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.1080/09637486.2021.1980865
• Languages: English
• ISSNs: 0963-7486

Abstract

Abstract: This research investigated the effects of gluten free diet (GFD) on nutritional intake, glycaemic and insulin response. In a cross-sectional study, participants who consumed gluten-containing diet (GCD; n = 11) and GFD ( n = 11) completed a food diary, blood glucose and insulin measurements. In a pre-post intervention study ( n = 11), glycaemic and insulin responses were tested before and after four weeks of a GFD. Food intake was recorded before and after two weeks. No significant differences in nutrient intake, glycaemic or insulin responses were found in the cross-sectional study. In the intervention study, there was a significant reduction in body weight ( p = .007) and body mass index (BMI) ( p = .004) after four weeks and lower thiamine intake ( p = .021) after two weeks of GFD. Glycaemic response was significantly higher ( p < .05) following GFD with no differences in insulin response. These differences were not evident if GFD was followed for a longer period, possibly due to improved food choices.