An investigation into the nutritional composition and cost of gluten‐free versus regular food products in the <scp>UK</scp>

Fry, Lucy; Madden, Angela; Fallaize, Rosalind

doi:10.1111/jhn.12502

Cited by 135 publications

(148 citation statements)

References 34 publications

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“…However, the low positive predictive value of celiac antibodies in this study highlights the short‐coming of this strategy. Therefore, duodenal biopsy is still required to avoid misdiagnosis and prevent patients from being unnecessarily subjected to a gluten‐free diet that significantly increases food costs and reduces food choice in patients that already have many restrictions in place due to their diabetes …”

Section: Discussionmentioning

confidence: 99%

“…Therefore, duodenal biopsy is still required to avoid misdiagnosis and prevent patients from being unnecessarily subjected to a gluten-free diet that significantly increases food costs and reduces food choice in patients that already have many restrictions in place due to their diabetes. 41,42 The strengths of the study include a large sample size, screening with three different celiac antibody tests, and exclusion of IgA deficiency as a confounder. The limitations of this study include its cross-sectional design, the lack of control subjects, the dropout rate, and absence of genetic test results.…”

Section: Discussionmentioning

confidence: 99%

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Prevalence and characteristics of celiac disease in South African patients with type 1 diabetes mellitus: Results from the Durban Diabetes and Celiac Disease Study

Paruk

Naidoo

Pirie

et al. 2019

J of Gastro and Hepatol

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Background and Aim The aim of this study was to assess the prevalence and characteristics of celiac disease (CD) in all patients with type 1 diabetes mellitus attending a tertiary adult diabetes clinic in Durban, South Africa. Methods This was a cross‐sectional observational study that screened 202 patients; of these, 56.4% were African (Black), 31.7% Asian Indian, 4.5% White, and 7.4% mixed race. Demographic data, symptoms, and anthropometry were documented. Blood tests included anti‐tissue transglutaminase antibody (tTG), anti‐endomysial antibody (EMA), and anti‐gliadin antibody (AGA). Endoscopy and duodenal biopsy were performed in patients with celiac antibodies. Diagnosis of CD was based on the modified Marsh classification. Results Mean age and mean duration of diabetes were 26.4 ± 11.4 and 10.7 ± 9.1 years, respectively. Celiac antibodies were found in 65 (32.2%) patients: EMA 7.4%, tTG immunoglobulin A (IgA) 8.4%, tTG immunoglobulin G 1.9%, AGA IgA 18.3%, and AGA immunoglobulin G 21.8%. Histological evidence of CD was found in 5.9% (n = 12/202): 2.5% were classed as definite CD (Marsh 3) and 3.4% as potential CD (Marsh 1). None of the patients with CD were symptomatic. The sensitivity of AGA IgA, EMA, and tTG IgA antibodies for detecting histologically proven CD was 66.7%, 50.0%, and 41.7%, respectively. Conclusion The prevalence of CD was similar to reports from western countries. No ethnic specific differences were noted. CD was silent in all patients in this study. The sensitivity of EMA and tTG antibodies was poor and merits further evaluation as screening tools for CD in South African patients with type 1 diabetes mellitus.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Prevalence and characteristics of celiac disease in South African patients with type 1 diabetes mellitus: Results from the Durban Diabetes and Celiac Disease Study

Paruk

Naidoo

Pirie

et al. 2019

J of Gastro and Hepatol

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“…Gluten free market has expanded in the past years mainly in the developed world, such as UK and US, with different nutrition values, in comparison with other food products, such as higher amount of fat and also it has been confirmed that it is significantly in higher costs too [26]. In the current study, we have looked at different costs (Figure 1), where results have demonstrated that cost of drinks were significantly lower than snacks, staple foods and additives.…”

Section: Food Costs Of Prebiotics Probiotics and Gluten Free Types Omentioning

confidence: 99%

The Availability of Prebiotics, Probiotics and Other Gluten Free Natural Sources such as Millet in the Saudi Market to Enhance Celiac Patients’ Quality of Life – A Descriptive Study in Jeddah, Saudi Arabia, 2017

Eid¹,

Alharbi²,

Al-shaiban³

et al. 2018

JFNR

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The prevalence of celiac disease in Saudi Arabia has been increasing for 2.2% of the Saudi population.Yet celiac disease (CD) patients are still suffering from long life gluten free diet GFD. According to literature, patients' diet can be improved by adding functional foods such as, prebiotics, probiotics and/or natural sources such as Millet to enhance the gut ecology and colon health. In the current study we have carried a descriptive study to assess the availability, prices and categories of food products suitable for celiac patients (probioitcs, prebiotics, gluten free products and millet as a natural source) in 6 main supermarkets, in Jeddah, Saudi Arabia, using a survey. Results showed that a higher costs of gluten free products seen in 6 main markets, except in "panda hypermarket". With regards to availabilities, the highest proportion of products was found in "Carrefour" and "Danube", have shown the highest, followed by "Lulu hypermarket" and "Manuel hypermarket" (P < 0.05). The lowest amounts of gluten free products were seen in Farm superstores and Al Raya compared to others (P < 0.05). With regards to categories were also looked at which shows Danube has most variations from staple, snacks, drinks, and additives. Millet has been seen to be available and lower in cost which is mostly suitable for patients at any economic level state. Findings suggest that the limited availability and high costs can influence celiac patients' quality of life and severity of symptoms among the Saudi populations. The current study has been carried for the first time in KSA, which recommends more local food production suitable for celiac patients and introducing the use of local natural sources such as millet to be used as staple food to enhance gut ecology health and reduce severity of celiac patients symptoms.

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“…Conversely, research on the cost or nutritional value of GFPs has been carried out, although usually focused on the products available in a single country with a reduced number of breads or brands analyzed. These studies were conducted in Italy (Mazzeo, Cauzzi, Brighenti, & Pellegrini, ; Morreale, Angelino, & Pellegrini, ), Austria (Missbach et al., ), Spain (Matos & Rosell, ; Miranda, Lasa, Bustamante, Churruca, & Simon, ), the United Kingdom (Allen & Orfila, ; Fry, Madden, & Fallaize, ), Brazil (do Nascimento et al., , ), Australia (Wu et al., ), or Canada (Kulai & Rashid, ).…”

Section: Introductionmentioning

confidence: 99%

Gluten‐Free Breads: The Gap Between Research and Commercial Reality

Román

Belorio

Gómez

2019

Comp Rev Food Sci Food Safe

141

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The market for gluten‐free products is steadily growing and gluten‐free bread (GFB) keeps on being one of the most challenging products to develop. Although numerous research studies have worked on improving the manufacture of GFBs, some have adopted approaches far from commercial reality. This review analyzes the ingredient list and nutrition facts of 228 commercially available GFBs produced by different brands around the world. The results from studying the ingredient list of breads revealed that commercial breads do not tend to use a single starchy source or gluten replacer, but a combination of several ingredients to optimize bread quality. Maize, tuber starches, and rice flour were the main starchy sources. Regarding hydrocolloids, the most often included ingredients were hydroxypropyl methylcellulose, xanthan and guar gum, and psyllium. Proteins and sugars were added, respectively, in 81% and 87% of the commercial breads analyzed. Furthermore, it was found that vegetable oils were preferred over fats. A long list of ingredients was observed in commercial GFBs, with the presence of a wide range of additives, including acidifiers, emulsifiers, leavening agents, preservatives, and aromas or flavorings. Meanwhile, nutrition facts showed a lower protein and higher fat content for GFBs compared to a gluten‐containing counterpart, with small differences for salt and sugar. This research expands the current knowledge on GFB manufacturing, giving a panoramic outlook on the current situation in the GFB market, and helping both scientists and gluten‐free companies unify/identify common trends.

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An investigation into the nutritional composition and cost of gluten‐free versus regular food products in the UK

Abstract: Differences exist in the nutritional composition of GF and regular food. GF food is unlikely to offer healthier alternatives to regular foods, except for those who require a GF diet for medically diagnosed conditions, and it is associated with higher costs.

Cited by 135 publications

References 34 publications

Prevalence and characteristics of celiac disease in South African patients with type 1 diabetes mellitus: Results from the Durban Diabetes and Celiac Disease Study

Prevalence and characteristics of celiac disease in South African patients with type 1 diabetes mellitus: Results from the Durban Diabetes and Celiac Disease Study

The Availability of Prebiotics, Probiotics and Other Gluten Free Natural Sources such as Millet in the Saudi Market to Enhance Celiac Patients’ Quality of Life – A Descriptive Study in Jeddah, Saudi Arabia, 2017

Gluten‐Free Breads: The Gap Between Research and Commercial Reality

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