Tags

Type your tag names separated by a space and hit enter

Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts.
Plant Foods Hum Nutr. 2018 Jun; 73(2):154-159.PF

Abstract

Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing number of people with no specific medical needs. Although the technological quality of GF products has been recently improved, their nutritional quality is still scarcely addressed. Moreover, the few published studies report conflicting results, mostly because the information from product nutrition facts is the only considered factor. The aim of the present study was to develop a score-based method for the nutritional evaluation of 134 packaged Italian GF bakery products and to compare it with that of 162 matched gluten-containing (GC) food items. The score included the information from the nutrition facts and the presence/absence of some nutritionally relevant components in the ingredients list. Results indicated an overall low nutritional quality of the considered GF bakery products. Additionally, with the sole exception of GF bread substitutes, there was no difference in nutritional quality between GF and equivalent GC bakery products. Future research and development of GF bakery products may take advantage of this scoring method, as it may represent an easy approach to evaluate their nutritional quality. The present findings do not justify the consumption of packaged GF bakery products by people without any specific medical needs.

Authors+Show Affiliations

Human Nutrition Unit, Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124, Parma, Italy.Human Nutrition Unit, Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124, Parma, Italy.Human Nutrition Unit, Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124, Parma, Italy. nicoletta.pellegrini@unipr.it. Food Quality and Design Group, Wageningen University, Wageningen, the Netherlands. nicoletta.pellegrini@unipr.it.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29691797

Citation

Morreale, Federico, et al. "Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and Their Gluten-Containing Counterparts." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 73, no. 2, 2018, pp. 154-159.
Morreale F, Angelino D, Pellegrini N. Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts. Plant Foods Hum Nutr. 2018;73(2):154-159.
Morreale, F., Angelino, D., & Pellegrini, N. (2018). Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 73(2), 154-159. https://doi.org/10.1007/s11130-018-0662-5
Morreale F, Angelino D, Pellegrini N. Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and Their Gluten-Containing Counterparts. Plant Foods Hum Nutr. 2018;73(2):154-159. PubMed PMID: 29691797.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts. AU - Morreale,Federico, AU - Angelino,Donato, AU - Pellegrini,Nicoletta, PY - 2018/4/25/pubmed PY - 2018/9/8/medline PY - 2018/4/26/entrez KW - Celiac disease KW - Gluten-free bakery products KW - Nutritional quality KW - Score-based method SP - 154 EP - 159 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 73 IS - 2 N2 - Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing number of people with no specific medical needs. Although the technological quality of GF products has been recently improved, their nutritional quality is still scarcely addressed. Moreover, the few published studies report conflicting results, mostly because the information from product nutrition facts is the only considered factor. The aim of the present study was to develop a score-based method for the nutritional evaluation of 134 packaged Italian GF bakery products and to compare it with that of 162 matched gluten-containing (GC) food items. The score included the information from the nutrition facts and the presence/absence of some nutritionally relevant components in the ingredients list. Results indicated an overall low nutritional quality of the considered GF bakery products. Additionally, with the sole exception of GF bread substitutes, there was no difference in nutritional quality between GF and equivalent GC bakery products. Future research and development of GF bakery products may take advantage of this scoring method, as it may represent an easy approach to evaluate their nutritional quality. The present findings do not justify the consumption of packaged GF bakery products by people without any specific medical needs. SN - 1573-9104 UR - https://www.unboundmedicine.com/medline/citation/29691797/Designing_a_Score_Based_Method_for_the_Evaluation_of_the_Nutritional_Quality_of_the_Gluten_Free_Bakery_Products_and_their_Gluten_Containing_Counterparts_ DB - PRIME DP - Unbound Medicine ER -