Auteur Topic: Glutenvrije dieetproducten in Spanje bevatten vooral mais en rijst  (gelezen 331 keer)

tine

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Glutenvrije dieetproducten in Spanje bevatten vooral mais en rijst
« Gepost op: augustus 14, 2020, 13:29:14 »
Glutenvrije granen en pseudogranen zijn er te kust en te keur, zoals teff, boekweit, haver, quinoa, amaranth, gierst, zilvervliesrijst, amandelmeel, kikkererwtenmeel, kastanjemeel, bananenmeel, etc. Toch bestaan glutenvrije dieetproducten in Spanje vooral uit meel of zetmeel van rijst en mais, dat is nogal eenzijdig. Ook bevatten ze (te) veel koolhydraten, vet, energie en zuiker, signaleren Spaanse voedingsexperts.

Updated Food Composition Database for Cereal-Based Gluten Free Products in Spain: Is Reformulation Moving on?
by Violeta FajardoOrcID,María Purificación González *OrcID,María Martínez,María de Lourdes Samaniego-VaeskenOrcID,María AchónOrcID,Natalia Úbeda †OrcID andElena Alonso-Aperte †OrcID
Departamento de Ciencias Farmacéuticas y de la Salud, Facultad de Farmacia, Universidad San Pablo-CEU, CEU Universities, Urbanización Montepríncipe, Alcorcón, 28925 Madrid, Spain

Natalia Úbeda and Elena Alonso-Aperte share senior authorship.
Nutrients 2020, 12(8), 2369; https://doi.org/10.3390/nu12082369
Received: 21 July 2020 / Revised: 4 August 2020 / Accepted: 5 August 2020 / Published: 7 August 2020
(This article belongs to the Special Issue Advance in Gluten-Free Diet)

We developed a comprehensive composition database of 629 cereal-based gluten free (GF) products available in Spain. Information on ingredients and nutritional composition was retrieved from food package labels. GF products were primarily composed of rice and/or corn flour, and 90% of them included added rice starch. The most common added fat was sunflower oil (present in one third of the products), followed by palm fat, olive oil, and cocoa. Only 24.5% of the products had the nutrition claim “no added sugar”. Fifty-six percent of the GF products had sucrose in their formulation. Xanthan gum was the most frequently employed fiber, appearing in 34.2% of the GF products, followed by other commonly used such as hydroxypropyl methylcellulose (23.1%), guar gum (19.7%), and vegetable gums (19.6%). Macronutrient analysis revealed that 25.4% of the products could be labeled as a source of fiber. Many of the considered GF food products showed very high contents of energy (33.5%), fats (28.5%), saturated fatty acids (30.0%), sugars (21.6%), and salt (28.3%). There is a timid reformulation in fat composition and salt reduction, but a lesser usage of alternative flours and pseudocereals.
Mijn zoon (20) en ik eten allebei glutenvrij. Wij zijn extreem gevoelig voor sporen van gluten (via besmetting, tarwe-derivaten en hulpstoffen). Ik ben wetenschapsredacteur voor het Glutenvrij Magazine van de NCV.