New research calls for a re-invention of gluten-free products with healthier raw materials to ensure sufficient nutrition for people with wheat-free diets. With more people diagnosed with celiac disease now than ever before, and more people still adopting a gluten-free diet as a lifestyle choice, it’s important to know the pros and cons of wheat-free foods. A new study compared 654 gluten-free products with 655 similar gluten products, and found that gluten-free foods offer a higher energy content and lower nutritional value than their gluten counterparts. Furthermore, researchers found that gluten-free breads and biscuits contain more lipids and less protein than wheat foods. Study authors say that consumers may not be aware of nutritional disadvantages of gluten-free foods due to poor labelling.
Authors:
Martínez-Barona, S., Calvo Lerma, J. et al.
Lead author:
Joaquim Calvo Lerma, Research Group on Celiac Disease and Digestive Immunopathology, Instituto de Investigación Sanitaria La Fe in Valencia, Spain, Email: joaquin_calvo@iislafe.es
Original paper presented at the Annual Meeting of the European Society for Paediatric Gastroenterology, Hepatology and Nutrition on May 10, 2017.
Associated press release.
