Glutafin launches fresh bread for people with coeliac disease

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 October 2004

Citation

(2004), "Glutafin launches fresh bread for people with coeliac disease", Nutrition & Food Science, Vol. 34 No. 5. https://doi.org/10.1108/nfs.2004.01734eab.019

Publisher

:

Emerald Group Publishing Limited

Copyright © 2004, Emerald Group Publishing Limited


Glutafin launches fresh bread for people with coeliac disease

Glutafin, one of the UKs leading providers of gluten-free foods, has launched new fresh bread for people with coeliac disease. Glutafin Select Fresh Bread is a new convenient and flexible option for people with coeliac disease, which is likely to lead to higher dietary compliance. It is available on prescription, and ideal for using in sandwiches for packed lunches and picnics, as it does not need refreshing in the oven, microwave or toaster. This new addition to the Glutafin range is fortified with calcium and based on gluten-free wheat starch, making it similar in texture and flavour to normal bread, as well as a tasty and healthy choice.

Research shows that three quarters of people diagnosed with coeliac disease eat less bread after they begin a gluten-free diet. This means they could be missing out on essential nutrients such as fibre and calcium.

Calcium is particularly important for people with coeliac disease who are at increased risk of developing osteoporosis. Half of all people with coeliac disease have been found to have osteoporosis, despite a gluten-free diet. The British Society for Gastroenterology recommends that people with coeliac disease increase their calcium intake to as much as 1,500 mg per day.

Gluten-free foods fortified with calcium have an important role to play in helping people with coeliac disease achieve these recommended daily requirements.

Bread is also an important energy source. It is recommended that 50 per cent of all energy intake comes from carbohydrate4. With several foods from the carbohydrate group containing gluten, it can be difficult for people with coeliac disease to maintain this level of consumption.

For more information, visit Web site: www.cdrc.org.uk password ‘cdrc’ or by contacting the Coeliac Disease Resource Centre Helpline. Tel: 01225 711566

Nicole Rammesmayer, Good Relations Healthcare, Tel: 01932 350006; Fax: 01932 353336; E-mail: nrammesmayer@grhealthcare.co.uk