Digestive and liver disease : official journal of the Italian Society of Gastroenterology and the Italian Association for the Study of the Liver · 2018
Nutritional composition of gluten-free food versus regular food sold in the Italian market.
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Cornicelli Miriam, Saba Michela, Machello Nicoletta, Silano Marco, Neuhold Susanna
Аннотация
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.
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.