Gluten-free diet intervention reduces thiamine intake in two weeks, increases glycaemic response and decreases body weight in four weeks, with no long term nutritional deficiencies

Lucy Goddarda Department of Sport, Health Sciences and Social Work, Faculty of Health and Life Sciences, Oxford Brookes University, Oxford, UKView further author information

Lina Begovicha Department of Sport, Health Sciences and Social Work, Faculty of Health and Life Sciences, Oxford Brookes University, Oxford, UKView further author information

Iva Tokica Department of Sport, Health Sciences and Social Work, Faculty of Health and Life Sciences, Oxford Brookes University, Oxford, UKView further author information

Miriam E. Cleggb Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, UKView further author information

Pariyarath Sangeetha Thondrea Department of Sport, Health Sciences and Social Work, Faculty of Health and Life Sciences, Oxford Brookes University, Oxford, UKCorrespondence[email protected]

https://orcid.org/0000-0003-2065-8443 View further author information

Gluten-free diet intervention reduces thiamine intake in two weeks, increases glycaemic response and decreases body weight in four weeks, with no long term nutritional deficiencies

Information for

Open access

Opportunities

Help and information

Your download is now in progress and you may close this window

Login or register to access this feature

Gluten-free diet intervention reduces thiamine intake in two weeks, increases glycaemic response and decreases body weight in four weeks, with no long term nutritional deficiencies

Citations (0)

Related research

To cite this article:

Download citation

Information for

Open access

Opportunities

Help and information

Keep up to date