Nutritional Quality of Gluten-Free Breads

A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden

Nutrients ◽

10.3390/nu12041162 ◽

2020 ◽

Vol 12 (4) ◽

pp. 1162 ◽

Cited By ~ 1

Author(s):

Veli-Matti Lappi ◽

Antoine Mottas ◽

Johan Sundström ◽

Bruce Neal ◽

Marie Löf ◽

...

Keyword(s):

Nutritional Quality ◽

Grocery Store ◽

Gluten Free ◽

Processed Food ◽

Australian Health ◽

Lower Protein ◽

Nutritional Qualities ◽

The Mean ◽

Total Fat

Processed food is associated with unhealthy qualities such as higher content of harmful fats, sugars and salt. The aim of our study was to compare the nutritional qualities of supermarket’s own brands and regular brands of bread sold in Sweden. Additionally, we compared the nutritional qualities of gluten-free and gluten-containing bread. We collected information from the labels of 332 bread products available in the largest grocery store chains. The Australian Health Star Rating (HSR) system was used to quantify the nutritional quality of each bread product. We compared all supermarket’s own brand products to regular brand products, and gluten-free to gluten-containing bread. The mean HSR for the supermarket’s own brands was lower than the regular brands (3.6 vs. 3.7; p = 0.046). For the regular brand products, the fibre, sugar and total fat content were greater (p < 0.001, p = 0.002 and p = 0.021, respectively), while less protein (p = 0.009) compared to regular bread products. Gluten-free bread had a lower HSR than gluten-containing bread (mean 3.5 vs. 3.8, respectively; p < 0.001). The regular brand products were slightly healthier than the supermarket’s own brands, primarily as a result of a higher fibre content. Gluten-free bread products were slightly unhealthier due to a lower protein content.

Download Full-text

Analysis of Food Labels to Evaluate the Nutritional Quality of Bread Products and Substitutes Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study

Foods ◽

10.3390/foods9121905 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1905

Author(s):

Donato Angelino ◽

Alice Rosi ◽

Emilia Ruggiero ◽

Daniele Nucci ◽

Gaetana Paolella ◽

...

Keyword(s):

Nutritional Quality ◽

Salt Content ◽

Point Of View ◽

Strong Positive Correlation ◽

Gluten Free ◽

Food Labelling ◽

Food Labels ◽

Health Claim ◽

Italian Market

Bread is one of the most common staple foods, despite the increasing consumption of the so-called “bread substitutes”. The aim of the present work is to survey the nutritional quality intended as a nutrition declaration of 339 pre-packed bread products and 1020 bread substitutes sold in the major retailers present on the Italian market. Comparisons of energy, macronutrient, and salt content within product types, and between regular and gluten-free (GF) products and products with or without nutrition claim (NC) and health claim (HC) declarations, were performed. A high inter-product variability was detected. The median energy contents were 274 (interquartile range 255–289) and 412 (380–437) kcal/100 for bread products and substitutes, respectively. Irrespective of the category, GF products had lower amounts of energy than their gluten-containing counterpart (p < 0.001), whereas products carrying NC had lower energy, sugar and salt amounts than the products without these declarations on the pack (p < 0.001 for all). A strong positive correlation was observed between energy and carbohydrate in bread (rho = 0.73, p < 0.001), but not in substitutes (rho = 0.033, p = 0.29). The present work highlighted a high variability in the apparent nutritional quality of bread products and substitutes sold on the Italian market, and suggested that bread alternatives should not be considered tout court as substitutes from a nutritional point of view.

Download Full-text

Assessment of Nutritional Adequacy of Packaged Gluten-free Food Products

Canadian Journal of Dietetic Practice and Research ◽

10.3148/cjdpr-2014-022 ◽

2014 ◽

Vol 75 (4) ◽

pp. 186-190 ◽

Cited By ~ 49

Author(s):

Tasha Kulai ◽

Mohsin Rashid

Keyword(s):

Nutritional Quality ◽

Free Food ◽

Fat Content ◽

Carbohydrate Content ◽

Financial Impact ◽

Grocery Stores ◽

Gluten Free ◽

Nutritional Adequacy ◽

Product Size

Purpose: There is concern about the nutritional quality of processed gluten-free (GF) products. The aim was to investigate the nutrient composition and cost of processed GF products compared with similar regular products. Methods: Product size, price, caloric value, and macro- and micronutrient composition were compared between foods labeled “Gluten-free” and comparable regular products in 5 grocery stores in 3 Canadian cities. Data were calculated per 100 g of product. Results: A total of 131 products were studied (71 GF, 60 regular). Overall, calories were comparable between GF and regular foods. However, fat content of GF breads was higher (mean 7.7 vs. 3.6 g, P = 0.003), whereas protein was lower (mean 5.0 vs. 8.0 g, P = 0.001). Mean carbohydrate content of GF pasta was higher (78 vs. 74 g, P = 0.001), whereas protein (7.5 vs. 13.3 g, P < 0.001), fibre (3.3 vs. 5.8 g, P = 0.048), iron (9% vs. 25%DV, P < 0.001), and folate content (5% vs. 95%DV, P < 0.001) were lower. Mean price of GF products was $1.99 versus $1.23 for regular products (P < 0.001). Conclusions: Some commonly consumed packaged GF foods are higher in fat and carbohydrates and lower in protein, iron, and folate compared with regular products. GF products are more expensive. Dietitians should counsel patients on the GF diet regarding its nutritional and financial impact.

Download Full-text

The Nutritional Quality of Gluten-Free Products for Children

PEDIATRICS ◽

10.1542/peds.2018-0525 ◽

2018 ◽

Vol 142 (2) ◽

pp. e20180525 ◽

Cited By ~ 18

Author(s):

Charlene Elliott

Keyword(s):

Nutritional Quality ◽

Gluten Free ◽

Free Products

Download Full-text

Assessment of Price And Nutritional Quality of Gluten-Free Products versus Their Analogues with Gluten Through the Algorithm of The Nutri-Score Front-of-Package Labeling System

Food & Function ◽

10.1039/d0fo02630a ◽

2021 ◽

Author(s):

Sara de las Heras-Delgado ◽

Adoración de las Nieves Alías-Guerrero ◽

Esther Cendra-Duarte ◽

J Salas-Salvado ◽

Elisenda Vilchez ◽

...

Keyword(s):

Nutritional Quality ◽

Gluten Free ◽

Free Products ◽

System P ◽

Package Labeling ◽

Labeling System ◽

Nutritional Profiles

Evidence showed that the nutritional quality of gluten-free products (GFPs) was lower than non-GFPs. Our main objective was to compare the nutritional quality, through nutritional profiles of foods underlying Nutri-Score...

Download Full-text