Analysis of ingredient lists of commercially available gluten-free and gluten-containing food products using the text mining technique

Abstract

Ingredients mentioned on the labels of commercially available packaged gluten-free and similar gluten-containing food products were analyzed and compared, using the text mining technique. A total of 324 products' labels were analyzed for content (162 from gluten-free products), and ingredient diversity in gluten-free products was 28% lower. Raw materials used as ingredients of gluten-free products were limited to five varieties: rice, cassava, corn, soy, and potato. Sugar was the most frequently mentioned ingredient on both types of products' labels. Salt and sodium also were among these ingredients. Presence of hydrocolloids, enzymes or raw materials of high nutritional content such as pseudocereals, suggested by academic studies as alternatives to improve nutritional and sensorial quality of gluten-free food products, was not identified in the present study. Nutritional quality of gluten-free diets and health of celiac patients may be compromised.

Gluten-free is not enough – perception and suggestions of celiac consumers

“…GF breads, however, are frequently characterized by a liquid dough and have problems regarding to texture, color and other quality defects after baking, resulting in poor palatability and sensory acceptance (Gallagher et al, 2004). Additionally, these products are generally made with refined raw materials instead of non-refined or fortified ingredients (Do Nascimento et al, 2013). Selection and consumption of food is a complex phenomenon that is influenced by marketing, psychological and sensory factors.…”

“…The same study found that these products do not contain hydrocolloids, which are ingredients that mimic gluten properties (Do Nascimento et al, 2013).…”

Celiac disease: understanding the gluten-free diet

“…Current evidence suggests that patients should be referred to a dietitian with experience on CD, to help the patient design the diet and teach him/her strategies to follow it, making sure that it is not only gluten-free but also nutritionally adequate (see Fig. 1) [54]. There is a rather long list of cereals, grains, seeds, legumes and nuts that may replace gluten (like amaranth, quinoa, millet, sorghum, flax and chickpeas, among others); they all may improve palatability and nutritional quality of GFD, but they are infrequently used, due in part to their higher cost and lesser availability [11].…”

Coeliac disease and gluten-related disorders in childhood

“…56,57 Gluten-free buckwheat or quinoa are naturally rich in group B vitamins, 58 but commercially available gluten-free products frequently do not contain the same amount of micronutrients as the often enriched wheat flour products that they aim to replace. 59 Noncontaminated oats are generally well tolerated by the majority of children with coeliac disease. However, a randomized double-blind study published in 2014 showed that oats prevent normalization of the intestinal mucosa immune status in a substantial fraction of paediatric patients with coeliac disease.…”