Nutritional composition of gluten-free food versus regular food sold in the Italian market
Some concerns have been raised about the nutritional composition of gluten-free (GF) food. To compare the nutritional composition of GF food with regular foods. This study examined in total 235 GF products and 349 regular products purchased in Italy, from seven categories: biscuits, rusks, snacks, b...
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| Veröffentlicht in: | Digestive and liver disease 2018-12, Vol.50 (12), p.1305-1308 |
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| container_title | Digestive and liver disease |
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| creator | Cornicelli, Miriam Saba, Michela Machello, Nicoletta Silano, Marco Neuhold, Susanna |
| description | Some concerns have been raised about the nutritional composition of gluten-free (GF) food.
To compare the nutritional composition of GF food with regular foods.
This study examined in total 235 GF products and 349 regular products purchased in Italy, from seven categories: biscuits, rusks, snacks, bread, pasta, bread substitutes and wheat flour. The following nutritional facts, have been considered: energy, proteins, total and saturated fats, carbohydrates, simple sugars, fibers and salt. The mean nutrient composition for products of the two groups was compared by independent samples t-test.
The protein content of GF food is lower in all the categories (P |
| doi_str_mv | 10.1016/j.dld.2018.04.028 |
| format | Article |
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To compare the nutritional composition of GF food with regular foods.
This study examined in total 235 GF products and 349 regular products purchased in Italy, from seven categories: biscuits, rusks, snacks, bread, pasta, bread substitutes and wheat flour. The following nutritional facts, have been considered: energy, proteins, total and saturated fats, carbohydrates, simple sugars, fibers and salt. The mean nutrient composition for products of the two groups was compared by independent samples t-test.
The protein content of GF food is lower in all the categories (P < 0.001). s. Total energy was lower for GF bread (P < 0.001) and higher for GF pasta (P = 0.05). GF biscuits and pasta had higher saturated fats content (P < 0.001 and P = 0.003). No difference was seen for total fat. Sugar content was lower for GF pasta (P < 0.001). Fiber content was lower in GF biscuits, bread substitutes (P < 0.001) and pasta (P = 0.02), higher in bread (P = 0.03). Salt content was higher in GF pasta (P < 0.001) and rusks (P = 0.04), lower in biscuits (P < 0.001).
There are some differences in the nutritional composition of GF food and regular food. These differences should be taken into account when planning a balanced GF diet.]]></description><identifier>ISSN: 1590-8658</identifier><identifier>EISSN: 1878-3562</identifier><identifier>DOI: 10.1016/j.dld.2018.04.028</identifier><identifier>PMID: 29857960</identifier><language>eng</language><publisher>Netherlands: Elsevier Ltd</publisher><subject>Coeliac disease ; Gluten-free ; Nutritional composition</subject><ispartof>Digestive and liver disease, 2018-12, Vol.50 (12), p.1305-1308</ispartof><rights>2018 Editrice Gastroenterologica Italiana S.r.l.</rights><rights>Copyright © 2018 Editrice Gastroenterologica Italiana S.r.l. Published by Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c353t-f00b05f65a1d13d702f47ace0d04151470fe7ba9ce41dbc7f541ed8c99042f0a3</citedby><cites>FETCH-LOGICAL-c353t-f00b05f65a1d13d702f47ace0d04151470fe7ba9ce41dbc7f541ed8c99042f0a3</cites><orcidid>0000-0002-7051-3405</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.dld.2018.04.028$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/29857960$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Cornicelli, Miriam</creatorcontrib><creatorcontrib>Saba, Michela</creatorcontrib><creatorcontrib>Machello, Nicoletta</creatorcontrib><creatorcontrib>Silano, Marco</creatorcontrib><creatorcontrib>Neuhold, Susanna</creatorcontrib><title>Nutritional composition of gluten-free food versus regular food sold in the Italian market</title><title>Digestive and liver disease</title><addtitle>Dig Liver Dis</addtitle><description><![CDATA[Some concerns have been raised about the nutritional composition of gluten-free (GF) food.
To compare the nutritional composition of GF food with regular foods.
This study examined in total 235 GF products and 349 regular products purchased in Italy, from seven categories: biscuits, rusks, snacks, bread, pasta, bread substitutes and wheat flour. The following nutritional facts, have been considered: energy, proteins, total and saturated fats, carbohydrates, simple sugars, fibers and salt. The mean nutrient composition for products of the two groups was compared by independent samples t-test.
The protein content of GF food is lower in all the categories (P < 0.001). s. Total energy was lower for GF bread (P < 0.001) and higher for GF pasta (P = 0.05). GF biscuits and pasta had higher saturated fats content (P < 0.001 and P = 0.003). No difference was seen for total fat. Sugar content was lower for GF pasta (P < 0.001). Fiber content was lower in GF biscuits, bread substitutes (P < 0.001) and pasta (P = 0.02), higher in bread (P = 0.03). Salt content was higher in GF pasta (P < 0.001) and rusks (P = 0.04), lower in biscuits (P < 0.001).
There are some differences in the nutritional composition of GF food and regular food. These differences should be taken into account when planning a balanced GF diet.]]></description><subject>Coeliac disease</subject><subject>Gluten-free</subject><subject>Nutritional composition</subject><issn>1590-8658</issn><issn>1878-3562</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp9kE9P3DAQxa2Kqrts-wF6QT5ySRgnduKIE1pBWQnRS3vpxfLaY-rFGy-2g9RvT-hSjj3NH733NPMj5CuDmgHrLna1DbZugMkaeA2N_ECWTPayakXXnMy9GKCSnZALcprzDqBhnYBPZNEMUvRDB0vy634qyRcfRx2oiftDzH8nGh19CFPBsXIJkboYLX3GlKdMEz5MQafjLsdgqR9p-Y10U3TweqR7nR6xfCYfnQ4Zv7zVFfl5c_1jfVvdff-2WV_dVaYVbakcwBaE64RmlrW2h8bxXhsEC5wJxntw2G_1YJAzuzW9E5yhlWYYgDcOdLsi58fcQ4pPE-ai9j4bDEGPGKesGuCDEIPo5CxlR6lJMeeETh2Sn6_9oxioV6Rqp2ak6hWpAq5mpLPn7C1-2u7Rvjv-MZwFl0cBzk8-e0wqG4-jQesTmqJs9P-JfwGogIfV</recordid><startdate>201812</startdate><enddate>201812</enddate><creator>Cornicelli, Miriam</creator><creator>Saba, Michela</creator><creator>Machello, Nicoletta</creator><creator>Silano, Marco</creator><creator>Neuhold, Susanna</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-7051-3405</orcidid></search><sort><creationdate>201812</creationdate><title>Nutritional composition of gluten-free food versus regular food sold in the Italian market</title><author>Cornicelli, Miriam ; Saba, Michela ; Machello, Nicoletta ; Silano, Marco ; Neuhold, Susanna</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c353t-f00b05f65a1d13d702f47ace0d04151470fe7ba9ce41dbc7f541ed8c99042f0a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Coeliac disease</topic><topic>Gluten-free</topic><topic>Nutritional composition</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Cornicelli, Miriam</creatorcontrib><creatorcontrib>Saba, Michela</creatorcontrib><creatorcontrib>Machello, Nicoletta</creatorcontrib><creatorcontrib>Silano, Marco</creatorcontrib><creatorcontrib>Neuhold, Susanna</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Digestive and liver disease</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Cornicelli, Miriam</au><au>Saba, Michela</au><au>Machello, Nicoletta</au><au>Silano, Marco</au><au>Neuhold, Susanna</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Nutritional composition of gluten-free food versus regular food sold in the Italian market</atitle><jtitle>Digestive and liver disease</jtitle><addtitle>Dig Liver Dis</addtitle><date>2018-12</date><risdate>2018</risdate><volume>50</volume><issue>12</issue><spage>1305</spage><epage>1308</epage><pages>1305-1308</pages><issn>1590-8658</issn><eissn>1878-3562</eissn><abstract><![CDATA[Some concerns have been raised about the nutritional composition of gluten-free (GF) food.
To compare the nutritional composition of GF food with regular foods.
This study examined in total 235 GF products and 349 regular products purchased in Italy, from seven categories: biscuits, rusks, snacks, bread, pasta, bread substitutes and wheat flour. The following nutritional facts, have been considered: energy, proteins, total and saturated fats, carbohydrates, simple sugars, fibers and salt. The mean nutrient composition for products of the two groups was compared by independent samples t-test.
The protein content of GF food is lower in all the categories (P < 0.001). s. Total energy was lower for GF bread (P < 0.001) and higher for GF pasta (P = 0.05). GF biscuits and pasta had higher saturated fats content (P < 0.001 and P = 0.003). No difference was seen for total fat. Sugar content was lower for GF pasta (P < 0.001). Fiber content was lower in GF biscuits, bread substitutes (P < 0.001) and pasta (P = 0.02), higher in bread (P = 0.03). Salt content was higher in GF pasta (P < 0.001) and rusks (P = 0.04), lower in biscuits (P < 0.001).
There are some differences in the nutritional composition of GF food and regular food. These differences should be taken into account when planning a balanced GF diet.]]></abstract><cop>Netherlands</cop><pub>Elsevier Ltd</pub><pmid>29857960</pmid><doi>10.1016/j.dld.2018.04.028</doi><tpages>4</tpages><orcidid>https://orcid.org/0000-0002-7051-3405</orcidid></addata></record> |
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| language | eng |
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| source | Elsevier ScienceDirect Journals Complete |
| subjects | Coeliac disease Gluten-free Nutritional composition |
| title | Nutritional composition of gluten-free food versus regular food sold in the Italian market |
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