scholarly journals Peer Review #2 of "Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods (v0.1)"

2015 ◽  
Keyword(s):  
Peer Review ◽  
Nutritional Quality ◽  
Free Food ◽  
Gluten Free

Assessment of Nutritional Adequacy of Packaged Gluten-free Food Products

2014 ◽  
Vol 75 (4) ◽  
pp. 186-190 ◽  
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.

scholarly journals Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods

PeerJ ◽  
2015 ◽  
Vol 3 ◽  
pp. e1337 ◽  
Author(s):  
Benjamin Missbach ◽  
Lukas Schwingshackl ◽  
Alina Billmann ◽  
Aleksandra Mystek ◽  
Melanie Hickelsberger ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Nutritional Quality ◽  
Health Benefits ◽  
Food Products ◽  
Free Food ◽  
Food Composition ◽  
Nutrient Composition ◽  
Bakery Products ◽  
Gluten Free ◽  
Approximation Process

Notwithstanding a growth in popularity and consumption of gluten-free (GF) food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts. To put GF foods into proper perspective both for those who need it (patients with celiac disease) and for those who do not, we provide contemporary data about cost and nutritional quality of GF food products. The objective of this study is to develop a food composition database for seven discretionary food categories of packaged GF products. Nutrient composition, nutritional information and cost of foods from 63 GF and 126 gluten-containing counterparts were systematically obtained from 12 different Austrian supermarkets. The nutrition composition (macro and micronutrients) was analyzed by using two nutrient composition databases in a stepwise approximation process. A total of 63 packaged GF foods were included in the analysis representing a broad spectrum of different GF categories (flour/bake mix, bread and bakery products, pasta and cereal-based food, cereals, cookies and cakes, snacks and convenience food). Our results show that the protein content of GF products is >2 fold lower across 57% of all food categories. In 65% of all GF foods, low sodium content was observed (defined as <120 mg/100 g). Across all GF products, 19% can be classified as source high in fiber (defined as >6g/100 g). On average, GF foods were substantially higher in cost, ranging from +205% (cereals) to +267% (bread and bakery products) compared to similar gluten-containing products. In conclusion, our results indicate that for GF foods no predominant health benefits are indicated; in fact, some critical nutrients must be considered when being on a GF diet. For individuals with celiac disease, the GF database provides a helpful tool to identify the food composition of their medical diet. For healthy consumers, replacing gluten-containing products with GF foods is aligned with substantial cost differences but GF foods do not provide additional health benefits from a nutritional perspective.

Nutritional considerations of a pediatric gluten free food guide for celiac disease

2021 ◽  
pp. 1-31
Author(s):  
Diana R. Mager ◽  
Samantha Cyrkot ◽  
Christine Lirette ◽  
Herbert Brill ◽  
Jenna Dowhaniuk ◽  
...  
Keyword(s):  
Vitamin D ◽  
Celiac Disease ◽  
Health Care Professionals ◽  
Nutrient Intake ◽  
Fruits And Vegetables ◽  
Free Food ◽  
Gluten Free ◽  
Cross Sectional ◽  
Food Literacy ◽  
Nutrition Guidelines

Abstract The gluten free (GF) diet is the only treatment for celiac disease (CD). While the GF diet can be nutritious, increased reliance on processed and packaged GF foods can result in higher fat/sugar and lower micronutrient intake in children with CD. Currently, there are no evidence-based nutrition guidelines that address the GF diet. The objective of this cross-sectional study was to describe the methodological considerations in forming a GF food guide for Canadian children and youth (4-18 years) with CD. Food guide development occurred in three phases: 1) evaluation of nutrient intake and dietary patterns of children on the GF diet, 2) pre-guide stakeholder consultations with 151 health care professionals and 383 community end users, and 3) development of 1260 GF diet simulations that addressed cultural preferences and food traditions, diet patterns and diet quality. Stakeholder feedback identified nutrient intake and food literacy as important topics for guide content. Except for vitamin D, the diet simulations met 100% macro- and micronutrient requirements for age-sex. The pediatric GF plate model recommends intake of >50% fruits and vegetables, <25% grains and 25% protein foods with a stronger emphasis on plant-based sources. Vitamin D fortified fluid milk/unsweetened plant-based alternatives and other rich sources are important to optimize vitamin D intake. The GF food guide can help children consume a nutritiously adequate GF diet and inform policy makers regarding the need for nutrition guidelines in pediatric CD.

scholarly journals OPTIMASI FORMULA DAN STRUKTUR MIKROSKOPIK PASTA BEBAS GLUTEN BERBAHAN DASAR PUREE UBI JALAR UNGU DAN TEPUNG KACANG HIJAU

2016 ◽  
Vol 36 (01) ◽  
pp. 15 ◽  
Author(s):  
Ira Mulyawanti ◽  
Slamet Budijanto ◽  
Sedarnawati Yasni
Keyword(s):  
Sweet Potato ◽  
Mung Bean ◽  
Free Food ◽  
Mixture Design ◽  
Anthocyanin Content ◽  
Gluten Free ◽  
Sweet Potatoes ◽  
Bean Flour ◽  
Purple Sweet Potato ◽  
Optimal Formula

The aim of this study was to optimize gluten free pasta formula made from purple sweet potato puree and mung bean flour. Aplication of a mixture design allowed to find the optimal composition to achieve the desirable characteristic. The results showed that the optimal formula was mixture of 45.25% purple sweet potato puree and 51.75% mung bean flour. The characteristics of the chosen formula were springiness of 2.29 mm, 0.38 cohesiveness, cooking loss 17.62%,333.48 ͼHue, Ie   20.59%, and 42.42 mg/L anthocyanin content. Microscopic structure showed that cooked pasta with purple sweet potato puree composition below 50% in the formula had a solid texture appearance. Keywords: Pasta, purple sweet potatoes, gluten free food, formulation optimization ABSTRAKPenelitian bertujuan untuk mengoptimasi formula pasta bebas gluten berbahan dasar puree ubi jalar ungu dan tepung kacang hijau. Aplikasi mixture design dalam optimasi formula dapat menghasilkan formula yang optimal dengan karakteristik produk sesuai dengan yang diinginkan. Hasil penelitian menunjukkan bahwa komposisi optimal puree ubi jalar ungu dengan tepung kacang hijau dalam formula adalah 45,25% puree ubi jalar ungu dan 51,75% tepung kacang hijau. Pada komposisi tersebut dihasilkan pasta ubi jalar ungu dengan karakteristik yaitu kekenyalan 2,29 mm, cohesiveness 0,38, KKP 17,62%, warna 333,48, Ie   20,59%, dan kandungan antosianin 42,42 mg/L. Dari segi mikroskopik, pasta ubi jalar ungu matang dengan rasio puree ubi jalar ungu dengan formula di bawah 50% sudah menunjukkan adanya struktur yang kompak.Kata kunci: Pasta, ubi jalar ungu, pangan bebas gluten, optimasi formula 

scholarly journals Effect of Gluten-Free Bakery Products on Serum Levels of Mineral Elements in Healthy Consumers

2020 ◽  
Vol 51 (2) ◽  
pp. 41-50
Author(s):  
M. Gažarová ◽  
J. Kopčeková ◽  
J. Mrázová ◽  
P. Chlebo
Keyword(s):  
Daily Intake ◽  
Serum Levels ◽  
Free Food ◽  
Mineral Elements ◽  
Bakery Products ◽  
Gluten Free ◽  
Free Products ◽  
Mineral Status ◽  
Healthy Nutrition ◽  
Average Serum

AbstractHealthy nutrition requires the intake of all macronutrients and micronutrients in optimal ratio and quantity. Nowadays, many people tend to gluten-free food without health and medical reasons. Many gluten-free products are nutritionally poorer than gluten-containing analogues. Although in many cases gluten-free products are nutritionally rich (either naturally or as a result of fortification), the bioavailability of nutrients is limited. The study focused on the influence of a six-week consumption of gluten-free bread and bakery products on mineral status in thirty healthy people without coeliac disease and the impacts eight weeks after the end of the consumption. Since the recommended daily intake for phosphorus, calcium, magnesium and iron was satisfied at only 84–88% for our volunteers, we consider the increase in the average serum levels of the monitored parameters to be positive (except for calcium). The six-week consumption of gluten-free bakery products had a positive effect on the mineral status of the monitored group of healthy consumers. We found a significant increase in phosphorus (P < 0.001) and magnesium (P < 0.01) levels, a certain increase in iron (P > 0.05), whereas the level of calcium insignificantly lowered (P > 0.05).

scholarly journals Determination of trace elements in gluten-free food for celiac people by ICP-MS

2014 ◽  
Vol 116 ◽  
pp. 163-172 ◽  
Author(s):  
Santino Orecchio ◽  
Diana Amorello ◽  
Maria Raso ◽  
Salvatore Barreca ◽  
Claudia Lino ◽  
...  
Keyword(s):  
Trace Elements ◽  
Free Food ◽  
Gluten Free ◽  
Icp Ms

scholarly journals Gluten-Free Diet: From Development to Assessment of a Check-List Designed for the Prevention of Gluten Cross-Contamination in Food Services

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1274 ◽  
Author(s):  
Priscila Farage ◽  
Renata Puppin Zandonadi ◽  
Verônica Cortez Ginani ◽  
Lenora Gandolfi ◽  
Eduardo Yoshio Nakano ◽  
...  
Keyword(s):  
Internal Consistency ◽  
Food Contamination ◽  
Free Food ◽  
Cross Contamination ◽  
Gluten Free ◽  
Food Services ◽  
Check List ◽  
Contamination Control ◽  
Control Instrument ◽  
Classification Score

Gluten cross-contamination in gluten-free food may jeopardize treatment of celiac patients. Considering the deficit of appropriate instruments to enable the implementation of safe production practices for gluten-free food, this study aimed to evaluate the application of a check-list elaborated for gluten cross-contamination prevention in food services. The instrument was applied in 60 Brazilian food services. Interobserver reproducibility and internal consistency of the check-list were tested. A score classification was created for establishments according to the food contamination risk assessment. Subsequent to the application and statistical analysis, the original instrument was reduced to a 30-item check-list. In the reproducibility analysis, none of the 30 items showed significant divergence among the evaluators (p > 0.05 in the Cochran Q test). The 30-item version of the check-list presented Kuder–Richardson Formula 20 (KR-20) = 0.771, indicating good internal consistency. The proposed classification score is obtained by adding 1 point for each item with an “adequate” response; therefore, the final score may vary between 0 and 30 points. Establishments with up to 15 points exhibit risk of gluten contamination, while establishments with a score above 16 points exhibit low risk of contamination. The check-list displayed good reproducibility and internal consistency, suggesting that it could be a useful gluten contamination control instrument in food services.

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