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Cited by 156Celiac Disease Research and ManagementChild Nutrition and Feeding IssuesFood composition and properties

Nutritional Deficiencies in Children with Celiac Disease Resulting from a Gluten-Free Diet: A Systematic Review

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Di Nardo, Giovanni, Villa, Maria Pia, Conti, Laura, Ranucci, Giusy, Pacchiarotti, Claudia, Principessa, Luigi, Raucci, Umberto, Parisi, Pasquale·2019·Nutrients
DOI 10.3390/nu11071588PMC PMC6683263
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Abstract

Background: A strictly gluten-free diet (GFD) is the basis for managing celiac disease (CD). Numerous studies have reported nutritional deficiencies/imbalances ascribable to a GFD. The aim of this review is to describe nutritional deficiencies observed in children with celiac disease on a GFD, to discuss the clinical consequences related to these nutritional imbalances, and to identify strategies that may be adopted to treat them. Methods: We reviewed the MEDLINE and EMBASE databases between January 1998 and January 2019. Results: Children are, regardless of whether they are on a gluten-free diet or not, at risk of consuming too much fat and insufficient fiber, iron, vitamin D, and calcium. These imbalances may be exacerbated when children are on a gluten-free diet. In particular, the intake of folate, magnesium, zinc, and foods with a high glycemic index in children with CD who are on a GFD is significantly altered. Conclusions: Therapeutic protocols should include nutritional education to help teach subjects affected by disorders such as CD the importance of labels, the choice of foods, and the combination of macro- and micronutrients. Children with CD on a GFD should be encouraged to rotate pseudo-cereals, consume gluten-free commercial products that have been fortified or enriched, and use foods that are local and naturally gluten-free.

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  • Compared to gluten-containing products, gluten-free alternatives are often based on starch and/or refined flours, have a higher content of saturated fats and sugars and less fibre, resulting in meals with higher glycaemic index.

    “Compared to gluten-containing products, gluten-free alternatives are often based on starch and/or refined flours, have a higher content of saturated fats and sugars and less fibre, resulting in meals with higher glycaemic index (87,102-104).”

    From Gluten-free diet for pediatric patients with coeliac disease: A position paper from the ESPGHAN gastroenterology committee, special interest group in coeliac disease. (2024) · cites this paper as [103]

    Sections 4.1–4.3 (pages not provided) report that gluten-free products often use low-fiber starches or refined flours, contain more saturated fat than gluten-containing counterparts, and frequently have a higher glycaemic index. The copy does not establish that the products contain more sugar, or that those compositional differences cause meals to have a higher glycaemic index; its glycaemic-index comparison concerns products, with a separate finding about children's diets. (LLM, conf=0.87)

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Authors
Di Nardo, G., Villa, M. P., Conti, L., Ranucci, G., Pacchiarotti, C., Principessa, L., Raucci, U., & Parisi, P.
Affiliations
  • Chair of Pediatrics, School of Medicine and Psychology, NESMOS Department, Sapienza University of Rome, S. Andrea University Hospital, 00189 Rome, Italy
  • Azienda Ospedaliera Sant'Andrea (IT)
  • Santobono Children's Hospital (IT)
  • Bambino Gesù Children's Hospital (IT)
Corresponding author
Parisi, Pasquale
ORCID
Venue
Nutrients
Publisher
MDPI AG
Published
2019-07-13
Volume
11
Issue
7
Pages
1588
ISSN
2072-6643 (ISSN-L)
DOI
10.3390/nu11071588
PMC
PMC6683263
OpenAlex
W2962034259
Cited by
156
References
4
Citations by year
2026: 13 · 2025: 20 · 2024: 33 · 2023: 29 · 2022: 24 · 2021: 20 · 2020: 14 · 2019: 2 · 2018: 1
FWCI
2.72
Type
journal article
Language
en
Open access
Licence
Locations
  • Nutrients (publishedVersion, cc-by)
  • Europe PMC (PubMed Central) (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • IRIS Research product catalog (Sapienza University of Rome) (submittedVersion, cc-by)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
Topics
  • Health Sciences › Medicine › Gastroenterology › Celiac Disease Research and Management
  • Health Sciences › Medicine › Psychiatry and Mental health › Child Nutrition and Feeding Issues
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords
celiac disease, gluten-free diet, nutritional deficiency, children, micronutrient intake, iron deficiency, vitamin D, calcium, folic acid, magnesium, zinc, glycemic index, pseudocereals, fortified foods, nutrition education
MeSH terms
Celiac Disease, Child, Child Nutritional Physiological Phenomena, Humans, Child Nutrition Disorders, Diet, Gluten-Free

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