{"id":5574,"date":"2017-05-25T16:27:31","date_gmt":"2017-05-25T20:27:31","guid":{"rendered":"http:\/\/sciencemediacentre.ca\/site\/?p=5574"},"modified":"2017-05-25T16:27:31","modified_gmt":"2017-05-25T20:27:31","slug":"gluten-free-products-not-sufficient-substitutes-for-their-gluten-counterparts","status":"publish","type":"post","link":"http:\/\/sciencemediacentre.ca\/site\/gluten-free-products-not-sufficient-substitutes-for-their-gluten-counterparts\/","title":{"rendered":"Gluten-free products not sufficient substitutes for their gluten counterparts"},"content":{"rendered":"<p>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&#8217;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.<\/p>\n<p><strong>Authors:<\/strong><\/p>\n<p>Mart\u00ednez-Barona, S., Calvo Lerma, J. et al.<\/p>\n<p><strong>Lead author:<\/strong><\/p>\n<p>Joaquim Calvo Lerma, Research Group on Celiac Disease and Digestive Immunopathology, Instituto de Investigaci\u00f3n Sanitaria La Fe in Valencia, Spain, Email: <a href=\"mailto:joaquin_calvo@iislafe.es\" target=\"_blank\">joaquin_calvo@iislafe.es<\/a><\/p>\n<p>Original paper presented at the\u00a0<em>Annual Meeting of the European Society for Paediatric Gastroenterology, Hepatology and Nutrition<\/em> on May 10, 2017.<\/p>\n<p>Associated <a href=\"https:\/\/www.eurekalert.org\/pub_releases\/2017-05\/sh-cmb050417.php\" target=\"_blank\">press release<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;s important to know the pros and cons of wheat-free [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5603,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[25],"tags":[2355,2982,650],"class_list":["post-5574","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-paper-of-interest","tag-diet","tag-gluten","tag-nutrition"],"jetpack_featured_media_url":"http:\/\/sciencemediacentre.ca\/site\/wp-content\/uploads\/2017\/05\/bread-534574_640.jpg","jetpack_shortlink":"https:\/\/wp.me\/p4DqbN-1rU","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/posts\/5574","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/comments?post=5574"}],"version-history":[{"count":2,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/posts\/5574\/revisions"}],"predecessor-version":[{"id":5604,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/posts\/5574\/revisions\/5604"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/media\/5603"}],"wp:attachment":[{"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/media?parent=5574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/categories?post=5574"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/sciencemediacentre.ca\/site\/wp-json\/wp\/v2\/tags?post=5574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}