Are gluten-free foods healthier than non-gluten-free foods? An evaluation of supermarket products in Australia

British Journal of Nutrition

Volumn 114, Issue 3, 2015, Pages 448-454

  Wu, Jason H Y ^a   Neal, Bruce ^a,b,c   Trevena, Helen ^a   Crino, Michelle ^a   Stuart Smith, Wendy ^d   Faulkner Hogg, Kim ^c   Yu Louie, Jimmy Chun ^d   Dunford, Elizabeth ^a  

^a UNIVERSITY OF SYDNEY   (Australia)

^b IMPERIAL COLLEGE LONDON   (United Kingdom)

^c ROYAL PRINCE ALFRED HOSPITAL   (Australia)

^d UNIVERSITY OF SYDNEY   (Australia)

Author keywords

Food labels; Gluten; Nutrient profiling

Indexed keywords

GLUTEN;

ARTICLE; AUSTRALIA; BARLEY; BREAD; CEREAL; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INDUSTRY; FOOD INTAKE; FOOD PACKAGING; FOOD QUALITY; GLUTEN FREE DIET; HEALTH FOOD; NON GLUTEN FREE FOOD; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; OAT; PASTA; PROTEIN CONTENT; RYE; SPELT; TRITICALE; WHEAT; ANALYSIS; CELIAC DISEASE; CHEMISTRY; COMPARATIVE STUDY; CROSS-SECTIONAL STUDY; DIET THERAPY; FOOD; HEALTH PROMOTION; HUMAN;

AVENA; HORDEUM; SECALE CEREALE; TRITICOSECALE; TRITICUM AESTIVUM; TRITICUM AESTIVUM SUBSP. SPELTA;

AUSTRALIA; BREAD; CELIAC DISEASE; CEREALS; CROSS-SECTIONAL STUDIES; DIET, GLUTEN-FREE; FOOD; FOOD LABELING; FOODS, SPECIALIZED; GLUTENS; HEALTH PROMOTION; HUMANS; NUTRITIVE VALUE;

EID: 84938981262     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1017/S0007114515002056     Document Type: Article

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