The Nutritional Quality of Gluten-Free versus Non-Gluten-Free Pre-Packaged Foods and Beverages Sold in Hong Kong.

IF 3.2 3区 医学 Q2 ENDOCRINOLOGY & METABOLISM
Annals of Nutrition and Metabolism Pub Date : 2023-01-01 Epub Date: 2023-06-07 DOI:10.1159/000530857
Carrie Ka Wai Ho, Anna Tjhin, Eden Barrett, Daisy H Coyle, Jason H Y Wu, Jimmy Chun Yu Louie
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引用次数: 0

Abstract

Introduction: The consumption of gluten-free foods has continued to increase in recent years. Given their higher intake among individuals both with and without a medically diagnosed gluten allergy or sensitivity, it is important to understand how the nutritional quality of these foods compares against non-gluten-free foods. As such, we aimed to compare the nutritional quality of gluten-free and non-gluten-free pre-packaged foods sold in Hong Kong.

Methods: Data from 18,292 pre-packaged food and beverage items in the 2019 FoodSwitch Hong Kong database were used. These products were categorized as (1) "declared gluten-free"; (2) "gluten-free by ingredient or naturally gluten-free"; and (3) "non-gluten-free" according to information presented on the package. One-way ANOVA was used to compare the differences in the Australian Health Star Rating (HSR), energy, protein, fibre, total fat, saturated fat, trans-fat, carbohydrates, sugars, and sodium content between products in different gluten categories, overall and by major food category (e.g., bread and bakery products) and region of origin (e.g., America, Europe).

Results: Products declared gluten-free (mean ± SD: 2.9 ± 1.3; n = 7%) had statistically significantly higher HSR than those gluten-free by ingredient or naturally gluten-free (2.7 ± 1.4; n = 51.9%) and non-gluten-free (2.2 ± 1.4; n = 41.2%) (all pairwise comparisons p < 0.001). Overall, non-gluten-free products have higher energy, protein, saturated fat, trans-fat, free sugar and sodium, and less fibre compared with products in the other two gluten categories. Similar differences were observed across major food groups and by region of origin.

Conclusions: Non-gluten-free products sold in Hong Kong were generally less healthy than gluten-free products (regardless of the presence of gluten-free declaration). Consumers should be better educated on how to identify gluten-free foods, given that many gluten-free foods do not declare this information on the label.

香港销售的无麸质与无麸质预包装食品和饮料的营养质量。
简介:近年来,无麸质食品的消费量持续增加。考虑到在有和没有医学诊断的麸质过敏或敏感性的人中,它们的摄入量更高,了解这些食物的营养质量与非麸质食物相比如何是很重要的。因此,我们旨在比较香港销售的无谷蛋白和无谷蛋白预包装食品的营养质量。方法:使用2019年FoodSwitch香港数据库中18292种预包装食品和饮料的数据。这些产品被归类为(1)“宣布无麸质”;(2) “成分无麸质或天然无麸质”;以及(3)根据包装上提供的信息,“无麸质”。单向方差分析用于比较不同面筋类别产品在澳大利亚健康星级(HSR)、能量、蛋白质、纤维、总脂肪、饱和脂肪、反式脂肪、碳水化合物、糖和钠含量方面的差异,总体而言,按主要食品类别(如面包和烘焙产品)和原产地区(如美国、欧洲)。结果:宣布无麸质的产品(平均值±标准差:2.9±1.3;n=7%)的HSR在统计学上显著高于按成分无麸质或天然无麸质(2.7±1.4;n=51.9%)和无麸质产品(2.2±1.4;n=41.2%)(所有成对比较p<0.001)总的来说,与其他两类面筋产品相比,无麸质产品具有更高的能量、蛋白质、饱和脂肪、反式脂肪、游离糖和钠,纤维更少。在主要食物组和产地之间也观察到了类似的差异。结论:香港销售的不含谷蛋白的产品通常不如无谷蛋白产品健康(无论是否有无谷蛋白声明)。鉴于许多无麸质食品没有在标签上声明这一信息,消费者应该更好地了解如何识别无麸质食物。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Annals of Nutrition and Metabolism
Annals of Nutrition and Metabolism 医学-内分泌学与代谢
CiteScore
6.50
自引率
0.00%
发文量
55
审稿时长
6-12 weeks
期刊介绍: ''Annals of Nutrition and Metabolism'' is a leading international peer-reviewed journal for sharing information on human nutrition, metabolism and related fields, covering the broad and multidisciplinary nature of science in nutrition and metabolism. As the official journal of both the International Union of Nutritional Sciences (IUNS) and the Federation of European Nutrition Societies (FENS), the journal has a high visibility among both researchers and users of research outputs, including policy makers, across Europe and around the world.
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