Gluten-Free Diet Reduces Diet Quality and Increases Inflammatory Potential in Non-Celiac Healthy Women.
Hirla Karen Fialho HenriquesLuana Moreira FonsecaKarine Silva de AndradeNitin ShivappaJames R HébertAdaliene Versiani Matos FerreiraJacqueline Isaura Alvarez LeitePublished in: Journal of the American College of Nutrition (2021)
Gluten intake (20 g/day) did not alter body composition and resting energy expenditure in healthy women without caloric restriction in the diet for a short period (three weeks). However, a GFD led to changes in the composition of the diet, which worsened the quality of the diet and increased its inflammatory potential.
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