Table 2. Food group sources of energy, protein and iron amongst adults eating a gluten-free dieta.
| Food group | Sub-categoryb | Energy | Protein | Iron | |||
|---|---|---|---|---|---|---|---|
| Rank | Total (%) | Rank | Total (%) | Rank | Total (%) | ||
| Meat, poultry and fish | 1 | 19.5 | 1 | 45.1 | 2 | 22.6 | |
| Mixed dishes, mainly meat, poultry, fish | 4.2 | 7.2 | 4.2 | ||||
| Poultry | 4.0 | 14.1 | 3.8 | ||||
| Mixed dishes, mainly luncheon meats, hamburgers or hotdogs | 3.3 | 3.3 | 3.9 | ||||
| Luncheon meats and sausages | 2.5 | 3.5 | 1.7 | ||||
| Pork | 1.9 | 5.5 | 1.5 | ||||
| Beef | 1.8 | 5.5 | 3.6 | ||||
| Fish and shellfish | 1.5 | 5.2 | 2.8 | ||||
| Grain products | 2 | 19.0 | 3 | 10.0 | 1 | 22.8 | |
| Yeast breads | 4.8 | 1.7 | 3.1 | ||||
| Breakfast and hot cereals | 4.5 | 2.7 | 11.1 | ||||
| Rice and rice noodles | 2.1 | 1.0 | 1.6 | ||||
| Mixed dishes, mainly grain | 2.1 | 1.8 | 2.9 | ||||
| Quick breads | 1.6 | <1 | 1.4 | ||||
| Crackers and crispbreads | 1.4 | <1 | 1.0 | ||||
| Pasta | 1.2 | <1 | <1 | ||||
| Dairy Products | 3 | 12.5 | 2 | 17.9 | 8 | 5.4 | |
| Cheese | 4.9 | 7.9 | <1 | ||||
| Eggs and omelettes | 3.0 | 4.6 | 3.1 | ||||
| Yogurt | 1.5 | 2.5 | <1 | ||||
| Milk | 1.2 | 2.1 | <1 | ||||
| Other ‘milk’ beverages | 1.0 | <1 | <1 | ||||
| Desserts and sweets | 4 | 8.9 | 7 | 3.3 | 7 | 6.4 | |
| Confectionary | 3.3 | <1 | 1.8 | ||||
| Sweet baked goods | 2.8 | <1 | 2.2 | ||||
| Cereal or granola bars | 1.1 | 1.1 | 1.5 | ||||
| Beverages | 5 | 8.0 | 5 | 5.3 | 6 | 6.6 | |
| Alcoholic beverages | 3.2 | <1 | 1.9 | ||||
| Mixed beverages | 2.4 | 2.4 | <1 | ||||
| Protein powders and meal replacements | <1 | 2.3 | 2.8 | ||||
| Vegetables | 6 | 8.0 | 4 | 6.0 | 3 | 14.6 | |
| Vegetables, excluding potatoes | 2.5 | 2.8 | 8.8 | ||||
| Mixed dishes, mainly vegetables (not potatoes) | 1.9 | 1.5 | 2.6 | ||||
| Potatoes, fried or roasted | 1.8 | <1 | 1.1 | ||||
| Potatoes, cooked | 1.8 | 1.0 | 2.1 | ||||
| Fruit | 7 | 6.0 | 10 | 1.8 | 9 | 3.8 | |
| Fruit | 5.4 | 1.6 | 3.4 | ||||
| Legumes, nuts and seeds | 8 | 5.5 | 6 | 5.2 | 4 | 7.7 | |
| Nuts, seeds, butters and spreads | 4.1 | 3.5 | 4.3 | ||||
| Mixed dishes, mainly legumes | <1 | <1 | 2.0 | ||||
| Legumes (tofu) | <1 | <1 | 1.2 | ||||
| Savoury snacks | 9 | 5.3 | 9 | 2.0 | 10 | 2.8 | |
| Salty, high fat snacks | 3.8 | 1.4 | 1.6 | ||||
| Plain pretzels and popcorn | 1.4 | <1 | 1.2 | ||||
| Other foods | 10 | 4.5 | 8 | 3.2 | 5 | 7.1 | |
| Miscellaneous soups | 1.6 | 2.2 | 2.6 | ||||
| Sugars, syrups and preserves | 1.5 | <1 | <1 | ||||
| Condiments and sauces | 1.0 | <1 | 1.2 | ||||
| Fats and oils | 11 | 2.8 | 11 | 0.1 | 11 | 0.2 | |
| Salad dressings and mayonnaise | 1.6 | <1 | <1 | ||||
| Fats, oils and spreads | 1.2 | <1 | <1 | ||||
Notes:
a
Data represent 240 diet records from n = 35 participants.
b
Specific percentages are reported only for food group sub-categories that contribute at least 1% of the total nutrient contribution.