scholarly journals Canadian packaged gluten-free foods are less nutritious than their regular gluten-containing counterparts

PeerJ ◽  
2018 ◽  
Vol 6 ◽  
pp. e5875 ◽  
Author(s):  
Jennifer A. Jamieson ◽  
Mary Weir ◽  
Laura Gougeon
Keyword(s):  
Celiac Disease ◽  
New Products ◽  
Nutrient Content ◽  
Grocery Stores ◽  
Gluten Free ◽  
Nutritional Content ◽  
Rank Tests ◽  
Eastern Canada ◽  
Nutritional Adequacy ◽  
Micronutrient Fortification

Background A strict gluten-free (GF) diet is required for the management of celiac disease (CD). The nutritional adequacy of this diet has been questioned due to the elimination of wheat, an important vehicle for micronutrient fortification and source of fibre. While novel and/or reformulated packaged GF products have rapidly entered the marketplace, providing alternatives to wheat-based staples, it is unknown whether these new products are nutritionally comparable. Methods From a database of 3,851 foods collected across 21 grocery stores in Eastern Canada, we compared the nutrient content of 398 unique GF items with 445 gluten-containing (GC) equivalents. Wilcoxon rank tests were conducted on listed nutrient content (g, mg, µg) per 100 g of product and the nutrient contribution of iron, folate and fibre were evaluated using Health Canada’s nutrient claim regulations. Results GF staples (cereals, breads, flours, pastas) contained 1.3 times more fat and less iron (by 55%), folate (by 44%) and protein (by 36%), than GC counterparts (P < 0.0001). On average, GF pastas had only 37% of the fibre in GC pastas (P < 0.0001). Notably, GF and GC flours were equivalent in nutrient content. Despite GF and GC flours having similar nutritional content, the vast majority of the processed GF foods fell short in key nutrients. Discussion Packaged GF foods in Canada are generally less nutritious than their GC counterparts, suggesting that GF diets should not be promoted to those who do not require it. The use of nutrient-dense GF flours in homemade foods may improve nutrient intakes on the GF diet.

scholarly journals The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta

Nutrients ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1370 ◽  
Author(s):  
Beatrice Allen ◽  
Caroline Orfila
Keyword(s):  
Nicotinic Acid ◽  
Product Information ◽  
Micronutrient Deficiency ◽  
Gluten Free ◽  
Nutritional Content ◽  
Nutritional Adequacy ◽  
Nutritional Information ◽  
White Wheat ◽  
Calcium Iron ◽  
Micronutrient Fortification

Management of coeliac disease (CD) requires the removal of gluten from the diet. Evidence of the availability, cost, and nutritional adequacy of gluten-free (GF) bread and pasta products is limited. GF flours are exempt from UK legislation that requires micronutrient fortification of white wheat flour. This study surveyed the number and cost of bread and pasta products available and evaluated the back-of-pack nutritional information, the ingredient content, and the presence of fortification nutrients of GF bread and pasta, compared to standard gluten-containing equivalent products. Product information was collected from four supermarket websites. Standard products were significantly cheaper, with more products available than GF (p < 0.05). GF bread products were significantly higher in fat and fiber (p < 0.05). All GF products were lower in protein than standard products (p < 0.01). Only 5% of GF breads were fortified with all four mandatory fortification nutrients (calcium, iron, nicotinic acid or nicotamide and thiamin), 28% of GF breads were fortified with calcium and iron only. This lack of fortification may increase the risk of micronutrient deficiency in coeliac sufferers. It is recommended that fortification legislation is extended to include all GF products, in addition to increased regulation of the nutritional content of GF foods.

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

2021 ◽  
Author(s):  
Mari C.W. Myhrstad ◽  
Marlene Slydahl ◽  
Monica Hellmann ◽  
Lisa Garnweidner-Holme ◽  
Knut E. A. Lundin ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Rank Test ◽  
Grocery Stores ◽  
Gluten Free ◽  
Fiber Intake ◽  
Nutrient Adequacy ◽  
Signed Rank ◽  
Signed Rank Test

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 barley are eliminated in a GF diet and the nutritional adequacy of the diet has been questioned. In Norway, cereals and bread constitute a key role of the diet and are the main source of fiber intake. Gluten restrictions may therefore offer important implications for nutrient adequacy especially linked to fiber intake in people with celiac disease. Objective: The aim of the study was to investigate the nutritional quality and price of GF products and compare with gluten-containing counterparts available at instead of in the Norwegian market. Design: The macronutrient content of 423 unique GF products were compared with 337 equivalents with gluten. All products were selected from grocery stores and web-based shops, with the aim of including as many GF products as possible. Listed macronutrients content and price in 11 different food categories were compared to gluten-containing counterparts with Wilcoxon signed rank test. Results: The GF products contained less protein and fiber, and higher content of saturated fat, carbohydrate and salt compared to the gluten-containing products. The total amount of fat was not different between the groups. A similar pattern was found within several of the food categories. More gluten-containing products met the nutrition claim “high in fiber” (fiber > 6 g/100 g) compared to the GF products. The price of the GF products was higher; ranging from 46%–443% more expensive than the gluten-containing products. Conclusion: GF products are less nutritious and have a higher price compared to equivalent gluten-containing products. Knowing that an unhealthy diet is the most important risk factor for developing non-communicable diseases, the nutritional quality of a GF diet needs to be addressed and should be improved.

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 Diet: Always as Easy, Useful, and Healthy as People Think?

2018 ◽  
Vol 08 (01) ◽  
pp. e75-e81 ◽  
Author(s):  
Cinthia Flores Quan ◽  
Susana Redecillas Ferreiro ◽  
Oscar Segarra Cantón
Keyword(s):  
Celiac Disease ◽  
Agronomic Traits ◽  
Healthy Lifestyle ◽  
Gluten Free Diet ◽  
Dietary Therapy ◽  
Gluten Free ◽  
Nutrient Deficiencies ◽  
Nutritional Content ◽  
Free Products ◽  
Nutritional Needs

AbstractA diet free of wheat and other gluten-containing foods is followed by individuals with celiac disease and by unaffected persons. Although the evidence and pathophysiology of gluten-induced symptoms are well established in celiac disease, they are still limited in non-celiac patients. At present, a gluten-free diet is often seen as a healthy lifestyle change instead of an adequate dietary therapy required for a specific condition. Consequently, the market for gluten-free products is steadily growing and improving; in fact, pseudocereals and genetically modified foods and crops are gaining importance in attempts to cover the dietary and nutritional needs of a population that demands it. There is currently interest not only in modifying crops to improve their agronomic traits and product flavor and appearance, but also to improve the nutritional content of crops and/or to silence certain genes with greater risk of allergenicity. However, the gluten-free diet trend is not hazard free, and many people can end up struggling with dietary disorders after making this decision. Therefore, we should be familiar with and take into account the potential shortage of certain nutrients in some of the gluten-free alternative products, which are now being fortified to prevent nutrient deficiencies and their consequences.

scholarly journals Are Gluten-Free Diets More Nutritious? An Evaluation of Self-Selected and Recommended Gluten-Free and Gluten-Containing Dietary Patterns

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1881 ◽  
Author(s):  
Amy Taetzsch ◽  
Sai Das ◽  
Carrie Brown ◽  
Amy Krauss ◽  
Rachel Silver ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Vitamin E ◽  
Dietary Patterns ◽  
Effect Size ◽  
Meta Analysis ◽  
Dietary Composition ◽  
Eating Patterns ◽  
Gluten Free ◽  
Rank Tests ◽  
Signed Rank

Gluten-free (GF) eating patterns are frequently perceived to be healthier than gluten-containing (GC) ones, but there has been very little research to evaluate this viewpoint. The effect of GF eating patterns on dietary composition was assessed using two independent approaches. One approach compared macronutrients and typical shortfall nutrients between MyPlate example menus developed with either GC or equivalent GF foods. In this analysis, the GF menus were significantly lower in protein, magnesium, potassium, vitamin E, folate, and sodium (p = 0.002–0.03), with suggestive trends towards lower calcium and higher fat (p = 0.06–0.08). The second approach was a meta-analysis of seven studies comparing information on the nutrient intakes of adults with celiac disease following a GF diet with control subjects eating a GC diet, and differences were evaluated using paired t-tests or Wilcoxon Signed rank tests. In this analysis, consuming a GF diet was associated with higher energy and fat intakes, and lower fiber and folate intakes compared to controls (p < 0.001 to p = 0.03). After adjusting for heterogeneity and accounting for the large mean effect size (−0.88 ± 0.09), the lower fiber remained significant (p < 0.001). These combined analyses indicate that GF diets are not nutritionally superior except for sodium, and in several respects are actually worse.

scholarly journals Analisis kandungan gizi pakan pellet yang diformulasikan dari bahan baku nabati berbeda terhadap kecukupan gizi ikan herbivora

2019 ◽  
Vol 6 (2) ◽  
pp. 86
Author(s):  
Muliani Muliani ◽  
Munawwar Khalil ◽  
Murniati Murniati ◽  
Rachmawati Rusydi ◽  
Riri Ezraneti
Keyword(s):  
Raw Materials ◽  
Descriptive Analysis ◽  
Nutrient Content ◽  
Soy Flour ◽  
Analysis Method ◽  
Nutritional Content ◽  
Nutritional Adequacy ◽  
Test Parameters ◽  
Vegetable Raw Materials ◽  
Pellet Feed

AbstrakPenelitian ini bertujuan untuk mengetahui kandungan gizi dari pakan pelet yang diformulasikan dari bahan baku nabati yang berbeda dan sesuai dengan kecukupan gizi ikan herbivora. Metode yang digunakan dalam penelitian ini adalah Metode Deskriptif Analisis dengan pendekatan Kuantitatif dengan perlakuan sebagai berikut: A : pelet yang diformulasikan dari tepung daun kelor, B : pelet yang diformulasikan dari tepung daun pegagan, C : pelet yang diformulasikan dari tepung daun gamal, D: pelet yang diformulasikan dari tepung kedelai. Parameter uji dalam penelitian ini adalah kandungan gizi pakan seperti protein, karbohidrat, lemak abu dan air. Hasil penelitian menunjukkan bahwa kandungan gizi pakan yang paling baik terdapat pada pakan dari jenis tepung daun gamal dengan jumlah protein adalah 32,28%, karbohidrat 36,30%, lemak 8,45%, abu 10,77% dan air 12,20%. Selanjutnya pakan dari jenis tepung daun kelor dengan jumlah protein adalah 32,20%, karbohidrat 36,88%, lemak 6,97%, abu 11,85% dan Air 12,10%. Kemudian diikuti oleh pakan dari jenis tepung daun pegagan dengan jumlah protein adalah 28,33%, karbohidrat 34,67%, lemak 9,73%, abu 12,15% dan air 14,10% dan terakhir pakan dari jenis tepung biji kedelai dengan jumlah protein adalah 29,35%, karbohidrat 35,30%, lemak 13,08%, abu 11,28% dan air 12,10%.Kata kunci: pakan; gamal; kelor; pegagan; kedelaiAbstractThis study aims to determine the nutritional content of pellet feed which is formulated from different vegetable raw materials and following the nutritional adequacy of herbivorous fish. The method used in this study is Descriptive Analysis Method with Quantitative approach with the following treatment: A: pellets formulated from Moringa leaf flour, B: pellets formulated from gotu kola leaf flour, C: pellets formulated from gamal leaf flour, D: pellets formulated from soy flour. The test parameters in this study are feed nutrient content such as protein, carbohydrates, ash and water. The results showed that the best nutrient content in the diet of gamal leaf flour with the amount of protein was 32.28%, carbohydrate 36.30%, fat 8.45%, ash 10.77% and water 12.20 %. Furthermore, feed on the type of Moringa leaf flour with the amount of protein was 32.20%, carbohydrate 36.88%, fat 6.97%, ash 11.85% and water 12.10%. Then followed by feed from the type of gotu kola leaf flour with the amount of protein is 28.33%, carbohydrate 34.67%, fat 9.73%, ash 12.15% and water 14.10% and finally feed on the type of soybean flour with the amount of protein is 29.35%, carbohydrate 35.30%, fat 13.08%, ash 11.28% and water 12.10%.Keywords: feed; gamal; moringa; gotu kola; soybean

scholarly journals Barriers to Long-Term Maintenance of a Gluten-Free Diet in People With Celiac Disease

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 958-958
Author(s):  
Hannah Amos ◽  
BeiLi Chng ◽  
Alexandra Kazaks ◽  
Terri Stilson ◽  
Maribeth Evezich
Keyword(s):  
Social Support ◽  
Celiac Disease ◽  
Online Survey ◽  
Eating Habits ◽  
Grocery Stores ◽  
Gluten Free ◽  
Food Accessibility ◽  
Research Survey ◽  
Food Knowledge ◽  
Knowledge Barriers

Abstract Objectives Currently the only treatment for celiac disease (CD), an autoimmune disease triggered by ingestion of the protein gluten, is a gluten-free (GF) diet. This study aimed to examine some barriers (GF food accessibility, social support, GF food knowledge) to maintaining a GF diet. Methods A deidentified online survey with REDCap was shared with people with celiac disease via social media (celiac disease group and research survey exchange group via Reddit, research survey exchange groups via Facebook, celiac disease Discord server). The survey included questions about diagnosis, symptoms, social support, eating habits, GF food access, disease impact, gluten-free knowledge, and demographics. Analysis included descriptive statistics and qualitative measures were used to determine themes. Results Of the 123 responses, 54.5% were diagnosed with CD by small intestine biopsy, 85.1% maintained a GF diet, and 35.2% had CD symptoms for 1–4 years before receiving a diagnosis. Concerning accessibility, 47.9% reported having some difficulty affording GF foods and 49.2% that local grocery stores had limited selection of GF foods. An analysis of GF bread cost in one Washington State county showed a mean cost per loaf of $6.52 which was $4.98 higher than the average cost of all bread in the U.S. When it came to checking food labels for gluten, 59% reported feeling very confident and most participants were able to correctly identify foods that may contain gluten; however, less than half (47.5%) identified kamut (a type of wheat) as a gluten containing grain. 46.7% reported feeling that having CD impacts their life daily. The majority (64.2%) of participants stated that family and friends are supportive of needs, and 62.3% also shared that they did not live in a home that was free of gluten. Conclusions The results from this study suggest that there may be several types of barriers to maintaining a GF diet in people with CD. This study aims to bring better awareness of the prevalence of food accessibility, social support, and GF food knowledge barriers to those living with CD, and to the nutrition professionals who provide their healthcare. Funding Sources Bastyr University Faculty Student Research Grant

SUN-PO174: The Nutritional Adequacy of a Gluten-Free Diet in Adults with Celiac Disease

2019 ◽  
Vol 38 ◽  
pp. S124
Author(s):  
K. Gładyś ◽  
M. Guzek ◽  
K. Adrych ◽  
S. Małgorzewicz ◽  
Z. Kochan
Keyword(s):  
Celiac Disease ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Nutritional Adequacy

scholarly journals Nutritional Status, Dietary Intake, and Adherence to the Mediterranean Diet of Children with Celiac Disease on a Gluten-Free Diet: A Case-Control Prospective Study

Nutrients ◽  
2020 ◽  
Vol 12 (1) ◽  
pp. 143 ◽  
Author(s):  
Elena Lionetti ◽  
Niki Antonucci ◽  
Michele Marinelli ◽  
Beatrice Bartolomei ◽  
Elisa Franceschini ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Energy Expenditure ◽  
Mediterranean Diet ◽  
Case Control ◽  
Anthropometric Measurements ◽  
Gluten Free Diet ◽  
Healthy Children ◽  
Gluten Free ◽  
Nutritional Adequacy ◽  
Kidmed Index

The only effective treatment for celiac disease (CD) is a life-long strict gluten-free diet (GFD). Nutritional adequacy of the GFD has remained controversial and a matter of debate for a long time. No large case-control studies on children regarding the nutritional adequacy of the GFD has been performed. In this study, children diagnosed with CD on a GFD for ≥ 2 years were recruited. Controls were age and gender-matched healthy children not affected with CD. In both groups, anthropometric measurements and energy expenditure information were collected. Dietary assessment was performed by a 3-day food diary. Adherence to the Mediterranean diet was estimated by the KIDMED index. Overall, 120 children with CD and 100 healthy children were enrolled. No differences were found between CD children and controls in anthropometric measurements and energy expenditure. In the CD group, the daily intake of fats was significantly higher while the consumption of fiber was lower in comparison with the control group. The median KIDMED index was 6.5 in CD children and 6.8 in healthy controls. The diet of children with CD in this study was nutritionally less balanced than controls, with a higher intake of fat and a lower intake of fiber, highlighting the need for dietary counseling.

A Clinical and Histochemical Study of Celiac Disease Before and During a Gluten-Free Diet

1965 ◽  
Vol 48 (2) ◽  
pp. 155-172 ◽  
Author(s):  
I. Michael Samloff ◽  
John S. Davis ◽  
Eric A. Schenk
Keyword(s):  
Celiac Disease ◽  
Histochemical Study ◽  
Gluten Free Diet ◽  
Gluten Free
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