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.
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Published In
Canadian Journal of Dietetic Practice and Research
Volume 75 • Number 4 • December 2014
Pages: 186 - 190
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Version of record online: 20 November 2014
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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
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