Gluten-free diets have gained popularity in recent years among healthy individuals. However, gluten-free foods are typically lower in essential nutrients. It was hypothesized that the average intakes of fiber and the selected B vitamins and minerals would be lower in the gluten-free group than in the regular diet group. Fifty-eight adults, aged 25-35, participated in the study. Participants completed a five-day food record and questionnaire. FoodWorks℗ʼ nutrient analysis software was used to evaluate intake of macronutrients and selected micronutrients. Gluten-free males consumed significantly lower amounts of carbohydrates, fiber, niacin, folate, and calcium but significantly higher amounts of fat and sodium than regular diet males. Gluten-free females consumed significantly lower amounts of carbohydrates, fiber, folate, iron, and calcium but significantly more fat, saturated fat, and cholesterol than regular diet females. Overall, gluten-free adults did not consume enough nutrient dense foods to meet all nutrient recommendations.
","abstract_html":"<p>Gluten-free diets have gained popularity in recent years among healthy individuals. However, gluten-free foods are typically lower in essential nutrients. It was hypothesized that the average intakes of fiber and the selected B vitamins and minerals would be lower in the gluten-free group than in the regular diet group. Fifty-eight adults, aged 25-35, participated in the study. Participants completed a five-day food record and questionnaire. FoodWorks℗ʼ nutrient analysis software was used to evaluate intake of macronutrients and selected micronutrients. Gluten-free males consumed significantly lower amounts of carbohydrates, fiber, niacin, folate, and calcium but significantly higher amounts of fat and sodium than regular diet males. Gluten-free females consumed significantly lower amounts of carbohydrates, fiber, folate, iron, and calcium but significantly more fat, saturated fat, and cholesterol than regular diet females. Overall, gluten-free adults did not consume enough nutrient dense foods to meet all nutrient recommendations.</p>","abstract_has_math":false,"creators":["Devlin, Julie"],"institution":null,"degree_name":"Master of Science (MS)","degree_level":"Open Access Thesis","degree_discipline":"Health Sciences","degree_department":null,"school":null,"contributors":["Anahita Mistry, Ph.D, Chair","Rubina Haque, Ph.D, RD"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2013,"date_issued":"2013-07-01T07:00:00Z","date_published":"2013-07-01T07:00:00Z","updated_at":"2026-07-24T02:17:06Z","subjects":["Gluten-free diet","health","ingestion","Nutrition"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://commons.emich.edu/theses/626","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Anahita Mistry, Ph.D, Chair","Rubina Haque, Ph.D, RD"]},{"key":"dc:creator","label":"Author","values":["Devlin, Julie"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.available","label":"Dc Date Available","values":["2016-01-15T08:00:00Z"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Health Sciences"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Open Access Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Gluten-free diet","health","ingestion","Nutrition"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://commons.emich.edu/theses/626"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Gluten-free diets have gained popularity in recent years among healthy individuals. However, gluten-free foods are typically lower in essential nutrients. It was hypothesized that the average intakes of fiber and the selected B vitamins and minerals would be lower in the gluten-free group than in the regular diet group. Fifty-eight adults, aged 25-35, participated in the study. Participants completed a five-day food record and questionnaire. FoodWorks℗ʼ nutrient analysis software was used to evaluate intake of macronutrients and selected micronutrients. Gluten-free males consumed significantly lower amounts of carbohydrates, fiber, niacin, folate, and calcium but significantly higher amounts of fat and sodium than regular diet males. Gluten-free females consumed significantly lower amounts of carbohydrates, fiber, folate, iron, and calcium but significantly more fat, saturated fat, and cholesterol than regular diet females. Overall, gluten-free adults did not consume enough nutrient dense foods to meet all nutrient recommendations.
"]},{"key":"dc:title","label":"Title","values":["Nutrient intakes of healthy adults on a gluten-free diet"]}]}],"canonical_facts":{"dc:contributor":["Anahita Mistry, Ph.D, Chair","Rubina Haque, Ph.D, RD"],"dc:creator":["Devlin, Julie"],"dc:date.available":["2016-01-15T08:00:00Z"],"dc:description.abstract":["Gluten-free diets have gained popularity in recent years among healthy individuals. However, gluten-free foods are typically lower in essential nutrients. It was hypothesized that the average intakes of fiber and the selected B vitamins and minerals would be lower in the gluten-free group than in the regular diet group. Fifty-eight adults, aged 25-35, participated in the study. Participants completed a five-day food record and questionnaire. FoodWorks℗ʼ nutrient analysis software was used to evaluate intake of macronutrients and selected micronutrients. Gluten-free males consumed significantly lower amounts of carbohydrates, fiber, niacin, folate, and calcium but significantly higher amounts of fat and sodium than regular diet males. Gluten-free females consumed significantly lower amounts of carbohydrates, fiber, folate, iron, and calcium but significantly more fat, saturated fat, and cholesterol than regular diet females. Overall, gluten-free adults did not consume enough nutrient dense foods to meet all nutrient recommendations.
"],"dc:identifier":["https://commons.emich.edu/theses/626"],"dc:subject":["Gluten-free diet","health","ingestion","Nutrition"],"dc:title":["Nutrient intakes of healthy adults on a gluten-free diet"],"thesis:degree_discipline":["Health Sciences"],"thesis:degree_level":["Open Access Thesis"],"thesis:degree_name":["Master of Science (MS)"]},"updated_at":"2026-07-24T02:17:06Z"}