[70] | 2016 | In bakery products, Canadian bread: protein deficiencies, Fe. In pasta: low iron content, folate, fiber. | Increased fat content (in the same products). Pasta richer in carbohydrates |
[79] | 2016 | Ca, vit D. |
|
[80] | 2016 |
| Remark: a transition from a suspicion about “special diet” management to an appropriate and responsible management of meals for children and young people suffering from this specific condition (in GF food school services). |
[81] | 2016 | Fiber deficiency, vit. D, B12, folate, Zn, Mg, Ca | Saturated and hydrogenated fatty acids |
[32] | 2015 | Folic acid |
|
[45] | 2015 | Fe |
|
[34] | 2015 | Protein |
|
[82] | 2014 | Saturated fatty acids, vitamin D. | Monounsaturated fatty acids, phosphorus |
[36] | 2014 | Caloric deficiencies, fiber, |
|
[35] | 2014 | Vit. A, B6, Zn, Fe. |
|
[46] | 2011 | Fe, vit. B12, D |
|
[30] | 2010 | Fe, folate, Ca, P, vitamin D, fiber, thiamine, niacin and riboflavin |
|