Blar i ODA Open Digital Archive på forfatter "Slydahl, Marlene Mari"

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    • Nutrient content in gluten free and gluten containing products 

      Slydahl, Marlene Mari (MAEH;2020, Master thesis, 2020)
      Background: Gluten free diet is the only treatment for persons with celiac disease. In recent years the interest for gluten free products has increased and gluten free products are perceived to be a healthier alternative ...

    • Nutritional quality and costs of gluten-free products: a case-control study of food products on the Norwegian marked 

      Myhrstad, Mari; Slydahl, Marlene Mari; Hellmann, Monica; Garnweidner-Holme, Lisa; Lundin, Knut Erik Aslaksen; Henriksen, Christine; Telle-Hansen, Vibeke (Journal of Food and Nutrition Research;VOL 65 (2021), Peer reviewed; Journal article, 2021-03-26)
      Background: Celiac disease is a chronic autoimmune disease triggered by gluten exposure in genetically predisposed individuals. A life-long intake of a gluten-free (GF) diet is required for its management. Wheat, rye and ...