Nutritional Differences Between a Gluten-free Diet and a Diet Containing Equivalent Products with Gluten

Abstract

The gluten-free (GF) products market represents one of the most prosperous markets in the field of food and beverages in the immediate future. Historically, counselling for celiac disease has focused on the absence of gluten in foods, however the nutritional quality of GF foodstuffs is an important aspect to consider. The aim of the present work was to compare the nutritional composition of the 206 GF rendered products most consumed in Spain, against the composition of 289 equivalent foods with gluten, and to make a comparison between the diet including GF products and the same diet with equivalent products with gluten in a 58 adult celiac population. The results of the present collaborative study pointed out differences in calorie, macronutrient, fiber, sodium, salt and cholesterol content between GF rendered and gluten-containing foodstuffs. Thus, calorie and nutrient intake in a GF diet is different when compared to its equivalent diet with gluten. Following a diet based on GF products could suppose a nutritional imbalance for celiac patients as well as for non-celiacs who follow a diet that includes many GF rendered foodstuffs.

Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

“…Moreover, gluten-free bread often contains a greater density of fat than its gluten-containing counterparts [11], hence it likely undergoes lipid oxidation. Off-flavours formation might thus impair GF bread sensory profile.…”

Celiac Disease and Gluten-free Diet in Portuguese Children – An Anthropometric Marker Contribution Assessment

“…These situation leads to an increase of processed food consumption and frequently nutrients imbalance diet [57,58,59,60,61]. However, foods with lower frequency intake are associated with the term "fast food" and as such, are regarded as being harmful.…”

Gluten-Free Bread: A Better Dietary Option?

“…Nowadays, even glutentolerant customers are shifting to gluten-free diets they perceive it to be healthier and more effective in weight reduction [4]. Hence, this misconception about gluten free products being healthy and along with increased diagnosis and awareness for gluten-intolerance, has led to the demand for gluten-free bread to rise greatly.…”

“…A common perception is that a gluten-free diet helps in reducing obesity, has better digestive and nutritional attributes and is of higher quality [4,5]. Researchers have suggested it might be a better option for consumers to opt for gluten-free bread due to its lower salt content.…”