Nutritional composition of gluten-free food versus regular food sold in the Italian market

Background: Some concerns have been raised about the nutritional composition of gluten-free (GF) food. Aim: To compare the nutritional composition of GF food with regular foods. Methods: This study examined in total 235 GF products and 349 regular products purchased in Italy, from seven categories: biscuits, rusks, snacks, bread, pasta, bread substitutes and wheat flour. The following nutritional facts, have been considered: energy, proteins, total and saturated fats, carbohydrates, simple sugars, fibers and salt. The mean nutrient composition for products of the two groups was compared by independent samples t-test. Results: The protein content of GF food is lower in all the categories (P<0.001). s. Total energy was lower for GF bread (P<0.001) and higher for GF pasta (P=0.05). GF biscuits and pasta had higher saturated fats content (P<0.001 and P=0.003). No difference was seen for total fat. Sugar content was lower for GF pasta (P<0.001). Fiber content was lower in GF biscuits, bread substitutes (P<0.001) and pasta (P=0.02), higher in bread (P=0.03). Salt content was higher in GF pasta (P<0.001) and rusks (P=0.04), lower in biscuits (P<0.001). Conclusions: There are some differences in the nutritional composition of GF food and regular food. These differences should be taken into account when planning a balanced GF diet. (C) 2018 Editrice Gastroenterologica Italiana S.r.l. Published by Elsevier Ltd. All rights reserved.