CONSUMPTION OF MACRONUTRIENTS BY CELIAC CHILDREN AND COMPOSITION OF MIXES GLUTEN FREE FLOURS

Background and objectives: The gluten-free diet is the only treatment indicated for people with celiac disease. International studies indicate high intake of carbohydrates with protein and dietary fiber deficiencies. Since in Argentina there are no topic information, it was considered of interest to highlight the intake of macronutrients in celiac children and the composition of mixes gluten free flours (GFF). Methods: We studied 40 children (group A: 22 children 6-8 years, group B: 18 children 9-11 years), who attended in a public hospital. Food consumption was recorded for two days and macronutrient intake was calculated using national composition tables. Simultaneously it was analyzed the composition of 4 commercial mixes GFF most commonly used by families to make bread, pasta, cookies, cakes, etc. Protein, total fat, dietary fiber, carbohydrate by difference and energy were determined. Results: Intake for groups of children A and B were respectively: 1670 and 2348 Kcal; 236 and 311 g carbohydrates; 59 and 91g protein; 55 and 76g fat and 9 and 13g dietary fiber. When comparing these values with the recommendations of the Institute of Medicine, National Academies of Sciences (2005), high consumption of carbohydrates and proteins, adequate amount of fats and low of fiber was evidenced. The analytical results of mixes GFF showed low protein content (3.1-8.5%), fat (0.2-5.4%), fiber (2.1-5.0%) and high carbohydrate content (72,1 - 82.4%) and energy (348-359Kcal%). The ingredients used in the mixes formulation were similar with prevalence of starchy compounds (maize starch, rice flour and potato starch / cassava). Conclusions: The diversification of the formulation of mixes GFF with high fiber ingredients, would favor the intake of a more balanced diet in celiac children with a decrease in high carbohydrate intake and increase in dietary fiber.