Canadian packaged gluten-free foods are less nutritious than their regular gluten-containing counterparts

Abstract

BackgroundA strict gluten-free (GF) diet is required for the management of celiac disease (CD). The nutritional adequacy of this diet has been questioned due to the elimination of wheat, an important vehicle for micronutrient fortification and source of fibre. While novel and/or reformulated packaged GF products have rapidly entered the marketplace, providing alternatives to wheat-based staples, it is unknown whether these new products are nutritionally comparable.MethodsFrom a database of 3,851 foods collected across 21 grocery stores in Eastern Canada, we compared the nutrient content of 398 unique GF items with 445 gluten-containing (GC) equivalents. Wilcoxon rank tests were conducted on listed nutrient content (g, mg, µg) per 100 g of product and the nutrient contribution of iron, folate and fibre were evaluated using Health Canada’s nutrient claim regulations.ResultsGF staples (cereals, breads, flours, pastas) contained 1.3 times more fat and less iron (by 55%), folate (by 44%) and protein (by 36%), than GC counterparts (P < 0.0001). On average, GF pastas had only 37% of the fibre in GC pastas (P < 0.0001). Notably, GF and GC flours were equivalent in nutrient content. Despite GF and GC flours having similar nutritional content, the vast majority of the processed GF foods fell short in key nutrients.DiscussionPackaged GF foods in Canada are generally less nutritious than their GC counterparts, suggesting that GF diets should not be promoted to those who do not require it. The use of nutrient-dense GF flours in homemade foods may improve nutrient intakes on the GF diet.

Updated Food Composition Database for Cereal-Based Gluten Free Products in Spain: Is Reformulation Moving on?

“…In contrast, 25.4% could be labeled as a source of fiber [21,22]. Compared to other recent studies, our food composition database showed similar or slightly lower nutrient values than others [23][24][25][26][27].…”

“…Further studies are nevertheless required to investigate the micronutrient content of GF food products, since very few reported data exist. Kulai and Rashid [37] and Jamieson et al [26] informed of a significant lower iron and folate content in GF products compared to gluten containing food. Potassium content was also significantly lower in GF food products [27].…”

Experiences of managing a gluten-free diet on multiple levels of society: a qualitative study

“…Others were afraid that the GF products are unhealthy. Studies comparing the nutritional quality of GF products with their GC counterparts show that GF products contain more salt, sugar and saturated fats and less fibre and protein compared to their GF counterparts [ 11 , 12 , 23 ]. A similar study is currently ongoing in Norway, as there are currently no published data on the nutritional quality of Norwegian GF products.…”

“…A qualitative study among 17 adults diagnosed with CD in Canada concluded that the sole medical recommendation of a GF diet fails to acknowledge the difficulties those with CD can endure in the current GF landscape [ 7 ]. Studies show that GF products are more expensive than their GC counterparts [ 8 – 10 ] and that GF products often have a lower nutritional quality than their GC equivalents [ 11 , 12 ].…”

Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil

“…With gluten withdrawal, refined ingredients, with high glycemic indexes, are used to achieve desirable sensory characteristics, not prioritizing the nutritional aspects [14,18,24]. This tendency has been verified in most studies regarding gluten-free bread using higher fat and carbohydrates contents and presenting high GIs [14,27,28]. Gluten-free bread tends to be high in lipids and additives (mainly gums and fibers) in addition to starches.…”