The development of a composition database of gluten-free products

Mazzeo, Teresa; Cauzzi, Silvia; Brighenti, Furio; Pellegrini, Nicoletta

doi:10.1017/s1368980014001682

Cited by 50 publications

(59 citation statements)

References 16 publications

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“…In order to fill this gap, we built a composition database of a number of foods representing the main sources of intake of GF products in the Italian diet. In particular, we estimated the nutritional composition of 60 GF products taking into consideration both the ingredient composition and the nutritional information reported on the product label . Although the nutritional composition data of GF products were estimated and not directly analysed, our data suggested that, regarding the estimated micronutrient values of the GF foods considered, several differences with respect to the conventional foods can be pointed out, especially for breads and pasta.…”

Section: Macro‐ and Micronutrient Content Of Gf Productssupporting

confidence: 90%

Nutritional aspects of gluten‐free products

2015

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In recent years, gluten-free (GF) goods have become popular, fuelling a growing market, as they not only cater to individuals with medical needs but also to consumers who seek a GF diet. In their development, it is pivotal to pay attention to nutritional quality. This review aims to provide some insights on the nutritional quality of GF products, focusing on major concerns and the strategies to overcome them. In order to mimic the viscoelastic properties of gluten, a large number of flours and starches and other ingredients have been used. Therefore the different mixtures of these ingredients bring a wide difference in the nutritional composition of GF foods with respect to gluten-containing counterparts. Several GF foodstuffs contain more fat, including saturated, and salt but fewer minerals and vitamins than their equivalents with gluten. The increased fibre content and improved technological processes have positively affected the glycaemic responses from these goods. However, in order to improve their nutritional quality, wholemeal GF cereals and pseudocereals with high nutritive value should replace the low-nutritional GF flours and consequently the technological processes would be optimized. The improvement of the nutritional quality of GF products, and in turn that of the GF diet, should also be aimed at lowering the risk of later chronic degenerative disorders, especially for infants and young children.

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Section: Macro‐ and Micronutrient Content Of Gf Productssupporting

confidence: 90%

Nutritional aspects of gluten‐free products

2015

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“…Gluten-free cookies and some sweet products at the Italian market have more than 20% of fat, and 7.5% of them are saturated fat [34]. In addition, gluten-free products contain less vitamins and minerals and frequently have lower protein content than the wheat-containing food products.…”

Section: Nutrition Quality Of the Gluten-free Dietmentioning

confidence: 99%

“…Formerly, Mazzeo et al [34] published a food composition database including 60 gluten-free food representatives of diferent categories sold on the Italian market (more than 50% of them are distributed all over Europe). Almost all the gluten-free products were high in available carbohydrates, with approximately 50% of sugar content in cookies, breakfast and sweet products, which results in a high glycaemic load when consumed.…”

Section: Nutrition Quality Of the Gluten-free Dietmentioning

confidence: 99%

“…However, due to their hydrocolloid content, half of the Italian gluten-free foods formerly described presented a dietary ibre content at least of 3% [34]. In contrast, Vici et al [36] in a wide review between 1990 and 2015 found gluten-free diet to be poor in ibre due to avoidance of grains and because products are usually made with starches and/or reined lours.…”

Section: Nutrition Quality Of the Gluten-free Dietmentioning

confidence: 99%

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Are Gluten-Free Foods Just for Patients with a Gluten-Related Disease?

Barca¹,

Mejía-León²

2017

Celiac Disease and Non-Celiac Gluten Sensitivity

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Gluten, the set of wheat proteins that gives properties for food processing, is the cause of celiac disease (CD), and patients require a gluten-free diet lifelong. There are other bad-called gluten-related diseases as non-celiac gluten sensitivity and irritable bowel syndrome, for which triggering compounds are unknown, while wheat allergies and carbohydrate intolerances are associated with other wheat proteins and fructans, respectively. The boundaries of each disease are not clear, inducing confusion for diagnosis and dilemma about the right diet. Nowadays, the people who are currently in a gluten-free diet exceed several times the expected number of those requiring dietary gluten exclusion. It is because people consider themselves as afected and dangerously decide to selfdiagnose as gluten intolerant and adopt a gluten-free diet. The alternative compounds used in gluten-free foods to obtain the technological properties given by gluten could induce problems in some disease conditions or lead to undernutrition especially in children and adolescents. It is because some gluten-free foodstufs are limited in vitamins and minerals and contain more fat and sodium than their conventional wheat analogues. Therefore, gluten-free is not a good option for persons without diagnosis; it should be understood as a therapy, prescribed and followed by specialists.

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“…ingredients from such cereals where gluten is removed, such as bread, cookies, pasta, etc. [76]. The diet and the GF products are often low in B vitamins, calcium, vitamin D, zinc, iron, magnesium, and fibre.…”

Section: Sex and Gender Differences In Healthmentioning

confidence: 99%

Perspectives on living with coeliac disease in remission : Daily life experiences, symptoms and well-being

Jacobsson¹

2015

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The development of a composition database of gluten-free products

Cited by 50 publications

References 16 publications

Nutritional aspects of gluten‐free products

Nutritional aspects of gluten‐free products

Are Gluten-Free Foods Just for Patients with a Gluten-Related Disease?

Perspectives on living with coeliac disease in remission : Daily life experiences, symptoms and well-being

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