title: 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.affiliation: Faculty of Commodity Science, Poznan University of Economics, al. Niepodległości 10, 61-875, Poznań, Poland, iga.rybicka@ue.poznan.pl.
authors.forename: Iga
authors.initials: I
authors.lastname: Rybicka
authors.forename: Magdalena
authors.initials: M
authors.lastname: Krawczyk
authors.forename: Ewa
authors.initials: E
authors.lastname: Stanisz
authors.forename: Anna
authors.initials: A
authors.lastname: Gliszczyńska-Świgło
mesh_terms: D027465:Chenopodium quinoa / Q000737:chemistry; D002523:Edible Grain / Q000737:chemistry*; D019612:Fagopyrum / Q000737:chemistry; D005504:Food Analysis; D005524:Food Technology; D005983:Glutens / Q000032:analysis; D009753:Nutritive Value; D012643:Selenium / Q000032:analysis*
chemical_list: D005983:Glutens; D012643:Selenium