Availability, cost and nutritional composition of gluten-free products

British Food Journal

Volumn 116, Issue 12, 2014, Pages 1842-1852

  do Nascimento, Amanda Bagolin ^a   Fiates, Giovanna Medeiros Rataichesck ^a   dos Anjos, Adilson ^a,b   Teixeira, Evanilda ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

Availability; Coeliac disease; Gluten free; Hierarchical clustering; Nutritional content; Price

Indexed keywords

TRITICUM AESTIVUM;

EID: 84926346939     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/BFJ-05-2013-0131     Document Type: Article

References (36)

1. Alvarez-Jubete, L., Arendt, E.K. and Gallagher, E. (2010), “Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients”, Trends in Food Science & Technology, Vol. 21 No. 2, pp. 106-113.
2. Araújo, H.M. and Araújo, W.M. (2011), “Coeliac disease. Following the diet and eating habits of participating individuals in the Federal District, Brazil”, Appetite, Vol. 57 No. 1, pp. 105-109.
3. BRASIL (2003a), Obriga a que os produtos alimentícios comercializados informem sobre a presença de glu´ten, como medida preventiva e de controle da doença celíaca, Diário Oficial da União, Brasília.
4. BRASIL (2003b), Regulamento te´cnico sobre rotulagem nutricional de alimentos embalados, Diário Oficial da União, Brasilia.
5. Caperuto, L.C., Amaya-Farfan, J. and Camargo, C.R.O. (2001), “Performance of quinoa (Chemopodium quinoaWilld) flour in the manufacture of gluten-free spaghetti”, Journal of the Science of Food and Agriculture, Vol. 81 No. 1, pp. 95-101.
6. Caponio, F., Summo, C., Clodoveo, M.L. and Pasqualone, A. (2007), “Evaluation of the nutritional quality of the lipid fraction of gluten-free biscuits”, European Food Research and Technology, Vol. 227 No. 1, pp. 135-139.
7. Catassi, C. and Cobellis, G. (2007), “Coeliac disease epidemiology is alive and kicking, especially in the developing world”, Dig Liver Dis, Vol. 39 No. 10, pp. 908-910.
8. De La Barca, A.M., Rojas-Martinez, M.E., Islas-Rubio, A.R. and Cabrera-Chavez, F. (2010), “Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities”, Plant Foods for Human Nutrition, Vol. 65 No. 3, pp. 241-246.
9. Fasano, A., Araya, M., Bhatnagar, S., Cameron, D., Catassi, C., Dirks, M., Mearin, M.L., Ortigosa, L. and Phillips, A. (2008), “Federation of international societies of pediatric gastroenterology, hepatology and nutrition consensus report on celiac disease”, Journal of Pediatric Gastroenterology and Nutrition, Vol. 47 No. 2, pp. 214-219.
10. Furst, T., Connors, M., Bisogni, C.A., Sobal, J. and Falk, L.W. (1996), “Food choice: a conceptual model of the process”, Appetite, Vol. 26 No. 3, pp. 247-266.
11. Gallagher, E., Gormley, T.R. and Arendt, E.K. (2004), “Recent advances in the formulation of gluten-free cereal-based products”, Trends in Food Science & Technology, Vol. 15 Nos 3/4, pp. 143-152.
12. Husby, S., Koletzko, S., Korponay-Szabo, I.R., Mearin, M.L., Phillips, A., Shamir, R., Troncone, R., Giersiepen, K., Branski, D., Catassi, C., Lelgeman, M., Maki, M., Ribes-Koninckx, C., Ventura, A. and Zimmer, K.P. (2012), “European society for pediatric gastroenterology, hepatology, and nutrition guidelines for the diagnosis of coeliac disease”, Journal of Pediatric Gastroenterology and Nutrition, Vol. 54 No. 1, pp. 136-160.
13. Husson, F., Josse, J., Le, S. and Mazet, J. (2010), FactoMineR: Multivariate Exploratory Data Analysis and Data Mining with R. R package version 1.14 ed, Saint-Brieuc.
14. İbanoglu, S¸., Ainsworth, P., Özer, E.A. and Plunkett, A. (2006), “Physical and sensory evaluation of a nutritionally balanced gluten-free extruded snack”, Journal of Food Engineering, Vol. 75 No. 4, pp. 469-472.
15. Lee, A.R., Ng, D.L., Zivin, J. and Green, P.H.R. (2007), “Economic burden of a gluten-free diet”, Journal of Human Nutrition and Dietetics, Vol. 20 No. 5, pp. 423-430.
16. Lee, A.R., Ng, D.L., Dave, E., Ciaccio, E.J. and Green, P.H. (2009), “The effect of substituting alternative grains in the diet on the nutritional profile of the gluten-free diet”, Journal of Human Nutrition and Dietetics, Vol. 22 No. 5, pp. 359-363.
17. Ludvigsson, J.F. and Green, P.H. (2011), “Clinical management of coeliac disease”, Journal of Internal Medicine, Vol. 269 No. 6, pp. 560-571.
18. Monteiro, C.A. (2009), “Nutrition and health. The issue is not food, nor nutrients, so much as processing”, Public Health Nutrition, Vol. 12 No. 5, pp. 729-731.
19. Montgomery, D.C. (2001), Design and Analysis of Experiments, JohnWiley & Sons, New York, NY.
20. Ohlund, K., Olsson, C., Hernell, O. and Ohlund, I. (2010), “Dietary shortcomings in children on a gluten-free diet”, Journal of Human Nutrition and Dietetics, Vol. 23 No. 3, pp. 294-300.
21. Pagliarini, E., Laureati, M. and Lavelli, V. (2010), “Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors”, European Food Research and Technology, Vol. 231 No. 1, pp. 37-46.
22. Rewers, M. (2005), “Epidemiology of celiac disease: what are the prevalence, incidence, and progression of celiac disease?”, Gastroenterology, Vol. 128 No. 4, pp. S47-S51.
23. Roma, E., Roubani, A., Kolia, E., Panayiotou, J., Zellos, A. and Syriopoulou, V.P. (2010), “Dietary compliance and life style of children with coeliac disease”, Journal of Human Nutrition and Dietetics, Vol. 23 No. 2, pp. 176-182.
24. Saturni, L., Ferretti, G. and Bacchetti, T. (2010), “The gluten-free diet: safety and nutritional quality”, Nutrients, Vol. 2 No. 1, pp. 16-34.
25. Segura, M.E. and Rosell, C.M. (2011), “Chemical composition and starch digestibility of different gluten-free breads”, Plant Foods for Human Nutrition, Vol. 66 No. 3, pp. 224-230.
26. Singh, J. and Whelan, K. (2011), “Limited availability and higher cost of gluten-free foods”, Journal of Human Nutrition and Dietetics, Vol. 24 No. 5, pp. 479-486.
27. Song, J.-Y. and Shin, M. (2007), “Effects of soaking and particle sizes on the properties of rice flour and gluten free rice bread”, Food Science and Biotechnology, Vol. 16 No. 5, pp. 759-764.
28. Stevens, L. and Rashid, M. (2008), “Gluten-free and regular foods: a cost comparison”, Canadian Journal of Dietetic Practice and Research, Vol. 69 No. 3, pp. 147-150.
29. Stojceska, V., Ainsworth, P., Plunkett, A. and Ibanoğlu, S¸. (2010), “The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products”, Food Chemistry, Vol. 121 No. 1, pp. 156-164.
30. Sverker, A., Hensing, G. and Hallert, C. (2005), “Controlled by foods-lived experiences of coeliac disease”, Journal of Human Nutrition and Dietetics, Vol. 18 No. 3, pp. 171-180.
31. Thompson, T. (1999), “Thiamin, riboflavin, and niacin contents of the gluten-free diet”, Journal of the American Dietetic Association, Vol. 99 No. 7, pp. 858-862.
32. Thompson, T. (2000), “Folate, iron, and dietary fiber contents of the gluten-free diet”, Journal of the American Dietetic Association, Vol. 100 No. 11, pp. 1389-1396.
33. Thompson, T., Dennis, M., Higgins, L.A., Lee, A.R. and Sharrett, M.K. (2005), “Gluten-free diet survey are Americans with celiac disease consuming recommended amounts of fiber, iron, calcium and grain foods”, Journal of Human Nutrition and Dietetics, Vol. 18 No. 3, pp. 163-169.
34. Wieser, H. (2007), “Chemistry of gluten proteins”, Food Microbiology, Vol. 24 No. 2, pp. 115-119.
35. Wild, D., Robins, G.G., Burley, V.J. and Howdle, P.D. (2010), “Evidence of high sugar intake, and low fibre and mineral intake, in the gluten-free diet”, Aliment Pharmacol Ther, Vol. 32 No. 4, pp. 573-581.
36. Zarkadas, M., Cranney, A., Case, S., Molloy, M., Switzer, C., Graham, I.D., Butzner, J.D., Rashid, M., Warren, R.E. and Burrows, V. (2006), “The impact of a gluten-free diet on adults with coeliac disease-results of a national survey”, Journal of Human Nutrition and Dietetics, Vol. 19 No. 1, pp. 41-49.