Auteur Topic: Noorwegen: glutenvrije producten zijn duurder en minder gezond  (gelezen 201 keer)

tine

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Noorwegen: glutenvrije producten zijn duurder en minder gezond
« Gepost op: maart 30, 2021, 15:46:06 »
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
Mijn zoon (21) 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.

tine

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Re: Noorwegen: glutenvrije producten zijn duurder en minder gezond
« Reactie #1 Gepost op: april 07, 2021, 20:19:54 »
Ook in Canada blijkt uit een vergelijking van meel, brood en ontbijtgranen met en zonder gluten dat dieetvoeding duurder is (2,3 keer zo duur) en dat de voedingswaarde ervan lager is (minder ijzer en eiwitten).


Plant Foods Hum Nutr. 2021 Apr 6. doi: 10.1007/s11130-021-00889-5. Online ahead of print.
Cost, Nutritional Content and Number of Gluten-Free Staple Foods Available in Winnipeg, Manitoba, Canada
Olutola Jegede 1, Avery Enns 1, Marianna Kantounia 1, Taryn Preun 1, Kathy Vagianos 1 2, Miyoung Suh 1 3, Heather Blewett 4 5 6

PMID: 33825090 DOI: 10.1007/s11130-021-00889-5

Data has indicated that gluten-free (GF) foods are more expensive and have lower nutritional value than their gluten-containing (GC) counterparts. The aim of the present study was to compare the cost and nutrient content between GF and GC staple foods and determine whether the number and price of GF staple foods differed based on type of store or location within Winnipeg, Canada. Twelve grocery stores (2 chain stores/quadrant;1 local store/quadrant) in the four quadrants (northwest, northeast, southwest, southeast) of Winnipeg were visited to identify GF staple products (bread, flour, cereal, pasta) along with a GC comparator. A total of 819 GF products along with GC comparators were identified. The median cost of GF products ($1.50/100 g) was 131 % greater than that of GC ($0.65/100 g) (p < 0.0001). The greatest difference in cost was between GF and GC flour, with the least difference occurring between GF and GC cereal. GF products were 58, 36 and 100 % lower in iron, protein and saturated fat (p < 0.0001) than their GC comparators, respectively. The number of GF staple products was 370 % higher (p < 0.007) at chain stores than at local stores, whereas store location did not significantly affect the number of GF products available. The greatest difference in number of different GF foods based on store type was for cereals, with the least being for flours. These results confirm that GF staple foods are more expensive and have lower nutritional value (mainly due to lower iron and protein content) compared to GC foods.
Mijn zoon (21) 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.