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Assessment of Nutritional Adequacy of Packaged Gluten-free Food Products.

https://arctichealth.org/en/permalink/ahliterature271315
Source
Can J Diet Pract Res. 2014 Dec;75(4):186-90
Publication Type
Article
Date
Dec-2014
Author
Tasha Kulai
Mohsin Rashid
Source
Can J Diet Pract Res. 2014 Dec;75(4):186-90
Date
Dec-2014
Language
English
Publication Type
Article
Keywords
Bread - adverse effects - analysis - economics
British Columbia
Costs and Cost Analysis
Diet, Gluten-Free - adverse effects - economics
Diet, High-Fat - adverse effects - economics
Edible Grain - adverse effects - chemistry - economics
Fast Foods - adverse effects - analysis - economics
Flour - adverse effects - analysis - economics
Food Labeling
Frozen Foods - adverse effects - analysis - economics
Humans
Meat Products - adverse effects - analysis - economics
Newfoundland and Labrador
Nova Scotia
Nutritive Value
Serving Size
Abstract
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.
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.
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
PubMed ID
26067071 View in PubMed
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