Assessment of Nutritional Adequacy of Packaged Gluten-free Food Products
Publication: Canadian Journal of Dietetic Practice and Research
20 November 2014
Abstract
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.
Résumé
Objectif. La qualité nutritionnelle des produits transformés sans gluten (SG) soulève des inquiétudes. L'objectif de cette étude consistait à examiner la teneur en nutriments et le coût des produits transformés SG, par rapport à ceux de produits ordinaires semblables.
Méthodes. La taille, le prix, la valeur calorique et la teneur en macronutriments et en oligo-éléments d'aliments étiquetés « sans gluten » ont été comparés à ceux de produits ordinaires comparables dans 5 épiceries de 3 villes canadiennes. Les données ont été calculées pour 100 g de produit.
Résultats. Au total, 131 produits ont été étudiés (71 SG, 60 ordinaires). De façon générale, le nombre de calories était similaire pour les aliments SG et les produits ordinaires. Toutefois, la teneur en matières grasses des pains SG était supérieure à celle des pains ordinaires (moyenne de 7,7 g vs 3,6 g; P = 0,003), alors que leur teneur en protéines était inférieure (moyenne de 5,0 g vs 8,0 g; P = 0,001). Le contenu moyen en glucides des pâtes SG était plus élevé que celui des pâtes ordinaires (78 g vs 74 g; P = 0,001), alors que leur teneur en protéines (7,5 g vs 13,3 g; P < 0,001), en fibres (3,3 g vs 5,8 g; P = 0,048), en fer (9 % vs 25 % de la VQ; P < 0,001) et en acide folique (5 % vs 95 % de la VQ; P < 0,001) était plus faible. Le prix moyen des produits SG était de 1,99 $, comparativement à 1,23 $ pour les produits ordinaires (P < 0,001).
Conclusions. Certains aliments SG emballés couramment consommés sont plus riches en gras et en glucides, et plus pauvres en protéines, en fer et en acide folique que les produits ordinaires. De plus, les produits SG sont plus chers. Les diététistes devraient conseiller les patients au sujet de l'impact nutritionnel et financier du régime alimentaire SG.
Get full access to this article
View all available purchase options and get full access to this article.
References
1
Kupper C Dietary guidelines and implementation for celiac disease Gastroenterology. 2005 128 S121 -S7
2
Zarkadas M and Case S Celiac disease and the gluten-free diet Topics Clin Nutr. 2005 20 2 127 -38
3
Thompson T Thiamin, riboflavin, and niacin contents of the gluten-free diet: is there cause for concern? J Am Diet Assoc. 1999 99 7 858 -62
4
Thompson T Folate, iron, and dietary fiber contents of the gluten-free diet J Am Diet Assoc. 2000 100 11 1389 -96
5
Gallagher E, Gormley TR, and Arendt EK Recent advances in the formulation of gluten-free cereal-based products Trends Food Sci Technol. 2004 15 3-4 143 -52
6
Grehn S, Fridell K, Lilliecreutz M, and Hallert C Dietary habits of Swedish adult coeliac patients treated by a gluten-free diet for 10 years Scand J Nutr. 2001 45 178 -82
7
O'Neil CE, Keast DR, Fulgoni III VL, and Nicklas TA Food sources of energy and nutrients among adults in the US: NHANES 2003–2006 Nutrients. 2012 4 12 2097 -120
8
Stevens L and Rashid M Gluten-free and regular foods: a cost comparison Can J Diet Pract Res. 2008 69 3 147 -50
9
Lee AR, Ng DL, Zivin J, and Green PHR Economic burden of a gluten-free diet J Hum Nutr Diet. 2007 20 5 423 -30
10
Singh J and Whelan K Limited availability and higher cost of gluten-free foods J Hum Nutr Diet. 2011 24 5 479 -86
11
Catassi C, Bai JC, Bonaz B, Bouma G, Calabrò A, Carroccio A, et al. Non-celiac gluten sensitivity: the new frontier of gluten related disorders Nutrients. 2013 5 10 3839 -53
12
Gluten free foods in Canada. By PACKAGED FACTS, August 30, 2013. Pub ID: LA4951618. (http://www.packagedfacts.com/gluten-free-foods-7330686/).
13
Case S. Gluten-Free diet. A comprehensive resource guide. Revised Edition. Saskatchewan, Canada: Case Nutrition Consulting Inc. 2010: 83–8.
14
Martin J, Geisel T, Maresch C, Krieger K, and Stein J Inadequate nutrient intake in patients with celiac disease: results from a German dietary survey Digestion. 2013 87 240 -6
15
Hopman EG, le Cessie S, von Blomberg BM, and Mearin ML Nutritional management of the gluten-free diet in young people with celiac disease in The Netherlands J Ped Gastroenterol Nutr. 2006 43 102 -8
16
Dall'Asta C, Scarlato AP, Galaverna G, Brighenti F, and Pellegrini N Dietary exposure to fumonisins and evaluation of nutrient intake in a group of adult celiac patients on a gluten-free diet Mol Nutr Food Res. 2012 56 632 -40
17
Shepherd SJ and Gibson PR Nutritional inadequacies of the gluten-free diet in both recently-diagnosed and long-term patients with coeliac disease J Hum Nutr Diet 2013 26 349 -58
18
Kinsey L, Burden ST, and Bannerman E A dietary survey to determine if patients with coeliac disease are meeting current healthy eating guidelines and how their diet compares to that of the British general population Eur J Clin Nutr. 2008 62 11 1333 -42
19
Wild D, Robins GG, Burley VJ, and Howdle PD Evidence of high sugar intake, and low fibre and mineral intake, in the gluten-free diet Aliment Pharmacol Ther. 2010 32 4 573 -81
20
Botero-López JE, Araya M, Parada A, et al. Micronutrient deficiencies in patients with typical and atypical celiac disease J Pediatr Gastroenterol Nutr. 2011 53 3 265 -70
21
Tikkakoski S, Savilahti E, and Kolho K-L Undiagnosed coeliac disease and nutritional deficiencies in adults screened in primary health care Scand J Gastroenterol. 2007 42 1 60 -5
22
Hallert C, Grant C, Grehn S, et al. Evidence of poor vitamin status in coeliac patients on a gluten-free diet for 10 years Aliment Pharmacol Ther. 2002 16 7 1333 -39
23
Zarkadas M, Dubois S, MacIsaac K, Cantin I, Rashid M, Roberts KC, et al. Living with coeliac disease and a gluten-free diet: a Canadian perspective J Hum Nutr Diet. 2013 26 1 10 -23
24
Eicher-Miller HA, Fulgoni III VL, and Keast DR Contributions of processed foods to dietary intake in the US from 2003–2008: a report of the Food and Nutrition Science Solutions Joint Task Force of the Academy of Nutrition and Dietetics, American Society for Nutrition, Institute of Food Technologists, and International Food Information Council J Nutr. 2012 142 11 2065S -72S
Information & Authors
Information
Published In
Canadian Journal of Dietetic Practice and Research
Volume 75 • Number 4 • December 2014
Pages: 186 - 190
History
Version of record online: 20 November 2014
Authors
Metrics & Citations
Metrics
Other Metrics
Citations
Cite As
KulaiTashaMD and RashidMohsinMBBS, MEd, FRCP(C). 2014. Assessment of Nutritional Adequacy of Packaged Gluten-free Food Products. Canadian Journal of Dietetic Practice and Research.
75(4): 186-190. https://doi.org/10.3148/cjdpr-2014-022
Export Citations
If you have the appropriate software installed, you can download article citation data to the citation manager of your choice. Simply select your manager software from the list below and click Download.
Cited by
1. Food Environment and Youth Intake May Influence Uptake of Gluten-Free Food Guide Recommendations in Celiac Disease
2. Grain Products Are a Top Source of Energy and Nutrients among Nova Scotian Adults Following a Gluten-Free Diet
3. Gluten-Free Foods in Rural Maritime Provinces: Limited Availability, High Price, and Low Iron Content
View Options
Get Access
Login options
Check if you access through your login credentials or your institution to get full access on this article.
Subscribe
Click on the button below to subscribe to Canadian Journal of Dietetic Practice and Research
