Nutritional value of cereal-based gluten-free products and comparison to that of gluten containing counterparts in the Greek market.

IF 3.5 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Sciences and Nutrition Pub Date : 2024-09-09 DOI:10.1080/09637486.2024.2397057

Eirini Bathrellou,Meropi D Kontogianni

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Abstract

Nutritional value of the Gluten-free products (GFPs) has been highly debated. Aiming to assess the nutritional value of the cereal-based GFPs in the Greek market, information from the nutritional label and the ingredients list, of all GFPs and their gluten-containing (GC) counterparts available in a supermarket offering the greatest availability in the capital of Greece, were recorded. The sample consisted of 913 products: 351 GFPs and 562 GCPs, classified into 12 categories (e.g., breads, melbas, breakfast cereals, cereal bars, pasta, flours, cookies). With minor exceptions, comparisons among all food categories regarding nutrient profile and nutritional claims showed mixed results, though supporting an overly comparable nutritional profile of the GFPs. Still, a quarter of all GFPs presented an unhealthy nutritional profile. The findings of the present study are highly in agreement with those of relevant studies in the literature, that do not support an inferior nutritional profile compared to GC counterparts.

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谷物类无麸质产品的营养价值以及与希腊市场上含麸质同类产品的营养价值比较。

无麸质产品（GFP）的营养价值一直备受争议。为了评估希腊市场上以谷物为基础的无麸质食品的营养价值，我们记录了希腊首都一家供应量最大的超市中所有无麸质食品及其含麸质（GC）同类产品的营养标签和配料表信息。样本包括 913 种产品：351 种 GFP 和 562 种 GCP，分为 12 个类别（如面包、麦芽糖、早餐谷物、谷物棒、面食、面粉、饼干）。除少数例外情况外，所有食品类别之间在营养成分和营养声称方面的比较结果参差不齐，但都支持普通食品添加剂的营养成分具有很强的可比性。不过，仍有四分之一的普通食品添加剂的营养成分不健康。本研究的结果与文献中的相关研究结果高度一致，这些研究结果并不支持普通食品的营养成分低于普通食品。

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

International Journal of Food Sciences and Nutrition 工程技术-食品科技

CiteScore

7.50

自引率

2.60%

发文量

审稿时长

1 months

期刊介绍： The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research. It''s an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.