AIC Italian Coeliac Association - Associazione Italiana Celiachia, Genova, Italy.
School of Dietetic Sciences, University of Genova, Genova, Italy.
Dig Liver Dis. 2018 Dec;50(12):1305-1308. doi: 10.1016/j.dld.2018.04.028. Epub 2018 May 8.
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.
人们对无麸质（GF）食品的营养成分提出了一些担忧。
比较 GF 食品和常规食品的营养成分。
本研究共检查了意大利购买的 235 种 GF 食品和 349 种常规食品，分为七类：饼干、脆饼、零食、面包、意大利面、面包替代品和小麦粉。考虑了以下营养成分：能量、蛋白质、总脂肪和饱和脂肪、碳水化合物、简单糖、纤维和盐。通过独立样本 t 检验比较两组产品的平均营养成分。
GF 食品的蛋白质含量在所有类别中均较低（P<0.001）。GF 面包的总能量较低（P<0.001），GF 意大利面的总能量较高（P=0.05）。GF 饼干和意大利面的饱和脂肪含量较高（P<0.001 和 P=0.003）。总脂肪无差异。GF 意大利面的糖含量较低（P<0.001）。GF 饼干、面包替代品（P<0.001）和意大利面（P=0.02）的纤维含量较低，面包（P=0.03）的纤维含量较高。GF 意大利面（P<0.001）和脆饼（P=0.04）的盐含量较高，饼干（P<0.001）的盐含量较低。
GF 食品和常规食品的营养成分存在一些差异。在为 GF 饮食制定均衡计划时，应考虑这些差异。
