Are Gluten-Free Diets More Nutritious? An Evaluation of Self-Selected and Recommended Gluten-Free and Gluten-Containing Dietary Patterns

Abstract

Gluten-free (GF) eating patterns are frequently perceived to be healthier than gluten-containing (GC) ones, but there has been very little research to evaluate this viewpoint. The effect of GF eating patterns on dietary composition was assessed using two independent approaches. One approach compared macronutrients and typical shortfall nutrients between MyPlate example menus developed with either GC or equivalent GF foods. In this analysis, the GF menus were significantly lower in protein, magnesium, potassium, vitamin E, folate, and sodium (p = 0.002–0.03), with suggestive trends towards lower calcium and higher fat (p = 0.06–0.08). The second approach was a meta-analysis of seven studies comparing information on the nutrient intakes of adults with celiac disease following a GF diet with control subjects eating a GC diet, and differences were evaluated using paired t-tests or Wilcoxon Signed rank tests. In this analysis, consuming a GF diet was associated with higher energy and fat intakes, and lower fiber and folate intakes compared to controls (p < 0.001 to p = 0.03). After adjusting for heterogeneity and accounting for the large mean effect size (−0.88 ± 0.09), the lower fiber remained significant (p < 0.001). These combined analyses indicate that GF diets are not nutritionally superior except for sodium, and in several respects are actually worse.

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

“…GF products are made with high amounts of fat and sugar to achieve a texture resembling the typical and unique wheat viscoelastic properties [18,19]. Fat ingredients are indeed useful in bakery products for the stabilization of gas bubbles and the reduction of kneading resistance and swelling of starch granules [31].…”

“…Celiac patients may also be at risk of iron and folate deficiencies [17]. Some authors state that nutritional deficiencies in CD patients may be due to GF products, which are made with highly refined flours and high amounts of fat and sugar to achieve a texture resembling the typical and unique viscoelastic properties of wheat [18,19].…”

Nutritional Deficiencies in Children with Celiac Disease Resulting from a Gluten-Free Diet: A Systematic Review

“…The suggestion that children on a GFD may not be taking adequate fiber intake results from observations indicating that gluten-free foods are often composed of low-fiber starches and refined flours [39]. The considerably lower fiber level in GF dietary patterns that include lower grain consumption is thus likely to hamper the prevention of non-communicable diseases such as obesity, type 2 diabetes, and cardiovascular disease [41].…”

Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours

“…The use of buckwheat flour has increased considerably due to the recognition by the consumers of its potential health benefits, presenting an increased commercial interest in the gluten-free market [14]. Nevertheless, several studies showed that many gluten-free foods are deficient in dietary fiber, micronutrients and protein [15,16]. Therefore, the combination of gluten-free flours with other health-promoting factors, such as proteins and bioactive peptides, has also received increased attention as potential functional foods [17].…”