Bibliographic Details
| Title: |
Aporte nutricional de alimentos procesados sin gluten de alto consumo en personas con enfermedad celíaca. |
| Alternate Title: |
Nutritional contribution of high-consumption gluten-free processed foods in people with celiac disease. |
| Authors: |
Mora, Germán1, Andrade, Catalina2, Gaminao, Javiera2, Reyes, Álvaro3, Aguirre, Carolina2, Fredes, Carolina2, Rojas, Loreto2, Parada, Alejandra1,2 acparada@uc.cl |
| Source: |
Archivos Latinoamericanos de Nutrición. abr-jun2025, Vol. 75 Issue 2, p79-86. 8p. |
| Subjects: |
FOOD labeling, CELIAC disease, TRANS fatty acids, SUPERMARKET sales, INTERNET sales, GLUTEN-free foods |
| Abstract (English): |
Introduction: The food industry has explored various ingredients to develop gluten-free (GF) products that meet consumers organoleptic expectations. This has led to differences in the nutritional composition between GF products and their gluten-containing counterparts. Objective: To compare the energy, total sugars, saturated fats, and sodium content of commonly consumed processed gluten-free foods in individuals with Celiac Disease in Chile with their gluten-containing equivalents. Material and methods: The nutritional content of 159 gluten-free products frequently consumed by individuals with Celiac Disease was compared with 161 gluten-containing counterparts. Products were selected from supermarkets and online sales platforms. Energy, total sugars, saturated fats, and sodium contents were extracted from the nutritional labels of both GF and gluten-containing products. Results: The most consumed GF food groups included flour, sliced bread, flour premixes, pastries and cookies, pasta, and sauces. GF products showed significantly lower levels of protein, fiber, total fat, saturated fat, trans fat, available carbohydrates, and total sugars. In contrast, GF foods contained higher amounts of monounsaturated and polyunsaturated fats. Notably, GF flours had higher content of protein, monounsaturated and polyunsaturated fats compared to their glutencontaining counterparts. Conclusions: Commonly consumed processed gluten-free foods in Chile contain lower energy and total fat levels compared to glutencontaining products. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): |
La industria alimentaria ha buscado diferentes ingredientes para elaborar productos sin gluten que cumplan con las expectativas organolépticas del consumidor, repercutiendo en diferencias en la composición nutricional entre los alimentos sin gluten y su equivalente con gluten. Objetivo: Comparar el aporte de energía, azúcares totales, grasas saturadas y sodio entre alimentos procesados sin gluten de alto consumo en personas con Enfermedad celíaca en Chile con su equivalente con gluten. Materiales y métodos: Se comparó el contenido de macronutrientes de 159 productos sin gluten de mayor consumo en personas con enfermedad celíaca, con 161 equivalentes con gluten. Todos los productos fueron seleccionados en supermercados y plataformas de ventas en línea. Se identificó el contenido de calorías, azúcares totales, grasas saturadas y sodio declarada en el etiquetado de alimentos con y sin gluten. Resultados: Los grupos de alimentos sin gluten de mayor consumo fueron harinas, pan molde, premezclas de harinas, productos de pastelería y galletas, pastas y salsas. Los alimentos sin gluten tienen significativamente menor aporte de proteínas, fibra, grasa total, grasas saturadas, ácidos grasos trans, hidratos de carbono disponibles, azúcares totales. Además, los alimentos sin gluten tienen más grasas monoinsaturadas y poliinsaturada. Solo las harinas muestran un mayor contenido de grasas mono y poliinsaturadas, y de proteínas, en comparación a su equivalente. Conclusiones: Los alimentos procesados sin gluten de alto consumo en Chile tienen un menor contenido de energía y grasa total que los alimentos con gluten. [ABSTRACT FROM AUTHOR] |
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Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) |
| Database: |
MedicLatina |
