Jamieson Jennifer A, Gill Kelsey, Fisher Samantha, English Marcia
Department of Human Nutrition, St. Francis Xavier University, Antigonish, NS B2G 2W5, Canada.
Foods. 2022 Jul 26;11(15):2215. doi: 10.3390/foods11152215.
Country-specific food composition data are needed for gluten-free (GF) food products to assess nutritional adequacy and diet quality. This research aimed to develop a comprehensive GF food composition database for key GF foods consumed in Canada. Average nutrient data from 167 products were estimated from Nutrition Fact Panel labels and the commercial ingredient list, using an iterative and systematic approach. The database reports mean values for energy and 29 nutrients per 100 g for 33 GF commercial grain-based foods. Nutrient values were evaluated with Health Canada's nutrient content claims per standard reference serving. On average, GF products were, at minimum, a source of thiamin (73%), riboflavin (70%), niacin (58%), iron (58%), fibre (55%), magnesium (48%), folate (36%), zinc (19%), and calcium (15%). Most GF products were low in saturated fat (85%) and cholesterol (64%) but only 15% were low in total fat and 6% were free of sugar. Micronutrient enrichment and the use of nutrient-dense whole grain flours, legume flours, oil seed husks, and functional fibre ingredients varied within and between categories and brands but appeared to contribute to nutrient content. This database provides a new tool to enhance GF diet assessment in individuals or populations in Canada.
无麸质（GF）食品需要特定国家的食物成分数据来评估营养充足性和饮食质量。本研究旨在为加拿大消费的主要无麸质食品开发一个综合的无麸质食物成分数据库。使用迭代和系统的方法，从营养成分表标签和商业成分列表中估算了167种产品的平均营养数据。该数据库报告了33种无麸质商业谷物类食品每100克能量和29种营养素的平均值。根据加拿大卫生部每份标准参考量的营养成分声明对营养素值进行了评估。平均而言，无麸质产品至少是硫胺素（73%）、核黄素（70%）、烟酸（58%）、铁（58%）、纤维（55%）、镁（48%）、叶酸（36%）、锌（19%）和钙（15%）的来源。大多数无麸质产品饱和脂肪（85%）和胆固醇（64%）含量低，但只有15%的产品总脂肪含量低，6%的产品不含糖。微量营养素强化以及营养密集型全麦粉、豆粉、油籽壳和功能性纤维成分的使用在不同类别和品牌之间存在差异，但似乎对营养成分有贡献。该数据库为加强加拿大个人或人群的无麸质饮食评估提供了一个新工具。
