Nutritional impact of grain fortification and gluten-free diets

Abstract

Grain fortification began 100 years ago in the 1920s, which resulted in increased nutritional standards in foods and an increase in health nation wide. As more was learned about nutrients in food, individuals became more educated about what else made up grain products. Gluten became a topic of discussion and it was determined that it could cause unwanted symptoms in individuals. We are now able to treat these symptoms and diseases with a gluten-free diet, which is ever growing. While the diet has therapeutic benefits for some, it may cause problems in others. With the literary analysis and research done in this article, a gluten-free diet was compared to a gluten containing diet with a nutrient analysis, price comparison, and dietitian review.