Glutenvrije voedingsmiddelen zijn tot wel 4,5 keer zo duur als andere producten in de winkel, en ook de voedingswaarde is niet om over naar huis te schrijven, menen onderzoekers uit Noorwegen. Ze vergeleken producten met en zonder gluten die te koop zijn bij supermarkten en webwinkels in Noorwegen, met name brood, ontbijtgranen, bakmixen, cake, pizza, pasta en snacks. Over de hele linie bevatten de glutenvrije producten minder vezels en minder eiwitten, meer verzadigd vet, meer koolhydraten en meer zout. De glutenvrije producten komen dus niet zo goed uit de bus. Dit betekent dat coeliakiepatiënten extra goed moeten opletten met wat ze kopen, zodat ze toch genoeg voedingsstoffen binnenkrijgen. Ook is het nodig dat de voedingsindustrie gezondere glutenvrije producten gaat ontwikkelen en dat de overheid hiervoor de randvoorwaarden schept. Daarnaast is een glutenvrij dieet alleen aan te bevelen voor wie hiervoor een medische reden heeft.
food & nutrition
Nutritional quality and costs of gluten-free products: a case-control study of food products on the Norwegian markedMari C. W. Myhrstad1*, Marlene Slydahl1, Monica Hellmann2, Lisa Garnweidner-Holme1, Knut E. A. Lundin3,4, Christine Henriksen5 and Vibeke H. Telle-Hansen11Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, Oslo, Norway; 2Det Glutenfrie Verksted, Oslo, Norway; 3K.G. Jebsen Coeliac Disease Research Centre, University of Oslo, Oslo, Norway; 4Department of Gastroenterology, Oslo University Hospital, Oslo, Norway; 5Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway
Background:
Celiac disease is a chronic autoimmune disease triggered by gluten exposure in genetically predis-posed individuals. A life-long intake of a gluten-free (GF) diet is required for its management. Wheat, rye and barley are eliminated in a GF diet and the nutritional adequacy of the diet has been questioned. In Norway, cereals and bread constitute a key role of the diet and are the main source of fiber intake. Gluten restrictions may therefore offer important implications for nutrient adequacy especially linked to fiber intake in people with celiac disease.
Objective:
The aim of the study was to investigate the nutritional quality and price of GF products and com-pare with gluten-containing counterparts available at instead of in the Norwegian market.
Design:
The macronutrient content of 423 unique GF products were compared with 337 equivalents with gluten. All products were selected from grocery stores and web-based shops, with the aim of including as many GF products as possible. Listed macronutrients content and price in 11 different food categories were compared to gluten-containing counterparts with Wilcoxon signed rank test.
Results:
The GF products contained less protein and fiber, and higher content of saturated fat, carbohydrate and salt compared to the gluten-containing products. The total amount of fat was not different between the groups. A similar pattern was found within several of the food categories. More gluten- containing products met the nutrition claim “high in fiber” (fiber > 6 g/100 g) compared to the GF products. The price of the GF products was higher; ranging from 46%–443% more expensive than the gluten- containing products.
Conclusion:
GF products are less nutritious and have a higher price compared to equivalent gluten-contain-ing products. Knowing that an unhealthy diet is the most important risk factor for developing non-communicable diseases, the nutritional quality of a GF diet needs to be addressed and should be improved.
Received: 27 November 2020; Revised: 2 February 2021; Accepted: 8 February 2021; Published: 26 March 2021
Popular scientific summary
• The only treatment for celiac disease, is a lifelong gluten-free diet.
• Removing gluten-containing ingredients from the diet may challenge the nutritional quality of the diet.
• The aim was to investigate the nutritional quality and price of gluten-free products at the Norwegian market.
• The gluten-free products are less nutritious and have a higher price compared to equivalent gluten-containing products.
• Following a gluten-free diet should therefore be restricted for those with medical requirements.
https://foodandnutritionresearch.net/index.php/fnr/article/view/6121
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