Selenium in Gluten-free Products.

Abstract

The 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.

• Authors: Iga Rybicka, Magdalena Krawczyk, Ewa Stanisz, Anna Gliszczyńska-Świgło
• Journal: Plant foods for human nutrition (Dordrecht, Netherlands) (Plant Foods Hum Nutr) Vol. 70 Issue 2 Pg. 128-34 (Jun 2015) ISSN: 1573-9104 [Electronic] Netherlands
• PMID: 25690718 (Publication Type: Journal Article)

Chemical References

• Glutens
• Selenium

Topics

• Chenopodium quinoa (chemistry)
• Edible Grain (chemistry)
• Fagopyrum (chemistry)
• Food Analysis
• Food Technology
• Glutens (analysis)
• Nutritive Value
• Selenium (analysis)