The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta.

ABSTRACT: Management of coeliac disease (CD) requires the removal of gluten from the diet. Evidence of the availability, cost, and nutritional adequacy of gluten-free (GF) bread and pasta products is limited. GF flours are exempt from UK legislation that requires micronutrient fortification of white wheat flour. This study surveyed the number and cost of bread and pasta products available and evaluated the back-of-pack nutritional information, the ingredient content, and the presence of fortification nutrients of GF bread and pasta, compared to standard gluten-containing equivalent products. Product information was collected from four supermarket websites. Standard products were significantly cheaper, with more products available than GF (p < 0.05). GF bread products were significantly higher in fat

SUBMITTER: Allen B 

PROVIDER: S-EPMC6213709 | biostudies-literature | 2018 Sep

REPOSITORIES: biostudies-literature