Abstract
Background
Some concerns have been raised about the nutritional composition of gluten-free (GF)
food.
Aim
To compare the nutritional composition of GF food with regular foods.
Methods
This study examined in total 235 GF products and 349 regular products purchased in
Italy, from seven categories: biscuits, rusks, snacks, bread, pasta, bread substitutes
and wheat flour. The following nutritional facts, have been considered: energy, proteins,
total and saturated fats, carbohydrates, simple sugars, fibers and salt. The mean
nutrient composition for products of the two groups was compared by independent samples
t-test.
Results
The protein content of GF food is lower in all the categories (P < 0.001). s. Total
energy was lower for GF bread (P < 0.001) and higher for GF pasta (P = 0.05). GF biscuits
and pasta had higher saturated fats content (P < 0.001 and P = 0.003). No difference
was seen for total fat. Sugar content was lower for GF pasta (P < 0.001). Fiber content
was lower in GF biscuits, bread substitutes (P < 0.001) and pasta (P = 0.02), higher
in bread (P = 0.03). Salt content was higher in GF pasta (P < 0.001) and rusks (P = 0.04),
lower in biscuits (P < 0.001).
Conclusions
There are some differences in the nutritional composition of GF food and regular food.
These differences should be taken into account when planning a balanced GF diet.
Keywords
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Article info
Publication history
Published online: May 08, 2018
Accepted:
April 30,
2018
Received:
December 22,
2017
Identification
Copyright
© 2018 Editrice Gastroenterologica Italiana S.r.l. Published by Elsevier Ltd. All rights reserved.
