Julie Devlin

Date Approved


Date Posted


Degree Type

Open Access Thesis

Degree Name

Master of Science (MS)

Department or School

Health Sciences

Committee Member

Anahita Mistry, Ph.D, Chair

Committee Member

Rubina Haque, Ph.D, RD


Gluten-free diets have gained popularity in recent years among healthy individuals. However, gluten-free foods are typically lower in essential nutrients. It was hypothesized that the average intakes of fiber and the selected B vitamins and minerals would be lower in the gluten-free group than in the regular diet group. Fifty-eight adults, aged 25-35, participated in the study. Participants completed a five-day food record and questionnaire. FoodWorks℗ʼ nutrient analysis software was used to evaluate intake of macronutrients and selected micronutrients. Gluten-free males consumed significantly lower amounts of carbohydrates, fiber, niacin, folate, and calcium but significantly higher amounts of fat and sodium than regular diet males. Gluten-free females consumed significantly lower amounts of carbohydrates, fiber, folate, iron, and calcium but significantly more fat, saturated fat, and cholesterol than regular diet females. Overall, gluten-free adults did not consume enough nutrient dense foods to meet all nutrient recommendations.

Included in

Nutrition Commons