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Differences in the macronutrient and dietary fibre profile of gluten-free products as compared to their gluten-containing counterparts
Abstract
Background/objectives Gluten-free diet is the lifelong therapy for patients with coeliac disease. A wide range of gluten-free products (GFP) is available, which mimics the characteristics of their gluten-containing counterparts (GCC). The aim of this study was to compare the macronutrient and dietary fibre composition of GFP and GCC currently available in Spain. Subjects/methods A cross-sectional study analysing the nutritional differences between 621 GFP and 600 GCC based on labelling information was conducted. Food items were categorized in one of 14 food groups. The first six ingredients were noted for each food item. A linear regression model was used to explain differences in nutritional composition between GFP and GCC and three independent models were created for bread, pasta and biscuits. Results Results showed that GCC had higher protein content than GFP, especially in flour, bread, pasta and pizza. Bread had higher total and saturated fat contents in the GFP in which palm oil was the main fat used. Flours and starchy ingredients used in GFP formulation were mainly rice and corn flours and corn starch, and palm oil was the most commonly used fat. Conclusions In conclusion, GFP cannot currently be considered as equivalent substitutes for their GCC. The reformulation of the GFP with more healthy ingredients and ingredients is encouraged, using a healthy oil, pseudocereals and whole flour.
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Compared to gluten-containing products, gluten-free alternatives are often based on starch and/or refined flours, have a higher content of saturated fats and sugars and less fibre, resulting in meals with higher glycaemic index.
“Compared to gluten-containing products, gluten-free alternatives are often based on starch and/or refined flours, have a higher content of saturated fats and sugars and less fibre, resulting in meals with higher glycaemic index (87,102-104).”
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Luque, V., Crespo‐Escobar, P., Hård af Segerstad, E. M., Koltai, T., Norsa, L., Roman, E., Vreugdenhil, A., Fueyo‐Díaz, R., & Ribes‐Koninckx, C. (2024) · Journal of Pediatric Gastroenterology and Nutrition · doi:10.1002/jpn3.12079 · Cited by 44
Self-citationNutritional Imbalances in Polish Children with Coeliac Disease on a Strict Gluten-Free Diet
Szaflarska-Popławska, A., Dolińska, A., & Kuśmierek, M. (2022) · Nutrients · doi:10.3390/nu14193969 · Cited by 7
Metadata
- Authors
- Calvo-Lerma, J., Crespo-Escobar, P., Martínez-Barona, S., Fornés-Ferrer, V., Donat, E., & Ribes-Koninckx, C.
- Affiliations
- Instituto de Investigación Sanitaria La Fe (ES)
- Hospital Universitari i Politècnic La Fe (ES)
- Venue
- European Journal of Clinical Nutrition
- Published
- 2019-01-15
- Volume
- 73
- Issue
- 6
- Pages
- 930-936
- ISSN
- 0954-3007 (ISSN-L)
- 1476-5640
- OpenAlex
- W2910891514
- Cited by
- 71
- References
- 1
- Citations by year
- 2026: 3 · 2025: 10 · 2024: 7 · 2023: 11 · 2022: 15 · 2021: 14 · 2020: 10 · 2019: 1
- FWCI
- 9.09
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.springer.com/tdm (tdm)
- Locations
- European Journal of Clinical Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Repository of Digital Objects for Teaching Research and Culture (University of Valencia) (submittedVersion)
- Topics
- Health Sciences › Medicine › Gastroenterology › Celiac Disease Research and Management
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Keywords
- gluten-free foods, celiac disease, macronutrient composition, dietary fiber, food reformulation, bread, pasta, cookies, palm oil, rice flour, corn starch, protein content, saturated fat, food labeling
- MeSH terms
- Bread, Cross-Sectional Studies, Dietary Fiber, Glutens, Humans, Diet, Gluten-Free
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