Selenium in Gluten-free Products
Iga Rybicka , Anna Gliszczyńska-Świgło , Magdalena Krawczyk , Ewa Stanisz
AbstractThe nutritional value of gluten-free products is the subject of interest for food technologists and nutritionists, as the only effective treatment for celiac disease is a lifelong gluten-free diet. As selenium deficiencies in celiac disease are observed, the aim of the study was to determine the selenium content in 27 grain gluten-free products available on the European Union (EU) market. Moreover, selenium content in products based on popular gluten-free cereals like corn, rice, and buckwheat and in relatively new or less popular products based on oat, amaranth, teff, and quinoa was compared. Selenium content in the tested products ranged from 0.9 to 24.5 μg/100 g. The average content of selenium in products based on popular gluten-free cereals was 2.8 μg/100 g and in products based on oat, amaranth, teff, and quinoa was 10.8 μg/100 g. It indicates that products based on less popular grains, especially on oat, should be more frequently chosen as a source of selenium by people on gluten-free diet than traditionally consumed gluten-free grains.
|Journal series||Plant Foods for Human Nutrition, ISSN 0921-9668, (A 35 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Selenium, Gluten, Gluten-free diet, Celiac disease, Grain|
|Score|| = 30.0, 30-12-2019, ArticleFromJournal|
= 35.0, 30-12-2019, ArticleFromJournal
|Publication indicators||= 8; : 2015 = 1.239; : 2015 = 2.276 (2) - 2015=2.733 (5)|
|Citation count*||18 (2020-10-20)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.