ArticlePeerJ2018
Canadian packaged gluten-free foods are less nutritious than their regular gluten-containing counterparts.
Article in PeerJ, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers, 1 of them a synthesis that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
25 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Food environment research in Canada: a rapid review of methodologies and measures deployed between 2010 and 2021.The international journal of behavioral nutrition and physical activity · 2024Pooled it
- Reported Availability, Additional Cost and Use of Methods to Limit Cross-Contact of Gluten-Free Foods in Restaurants in a Canadian Large Urban Centre.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2026Article
- Comparison Analyses of Consumer Acceptance, Evoked Emotions, and Purchase Intent Between Gluten-Containing Versus Gluten-Free Chocolate Chip Cookie Products.Journal of food science · 2025Article
- Availability and Purchasing of Gluten-Free Cereal Products in a Polish Population of Female Celiac Disease Patients.Foods (Basel, Switzerland) · 2025Article
- Article
- Determination and Comparison of Fat and Fibre Contents in Gluten-Free and Gluten-Containing Flours and Breads: Nutritional Implications.Foods (Basel, Switzerland) · 2025Article
- Against the Grain: Consumer's Purchase Habits and Satisfaction with Gluten-Free Product Offerings in European Food Retail.Foods (Basel, Switzerland) · 2024Article
- Experiences with Gluten-Free Bread: A Qualitative Study Amongst People with Coeliac Disease Participating in a Randomised Controlled Trial.Foods (Basel, Switzerland) · 2023Article
- Gluten-Free Products: Do We Need to Update Our Knowledge?Foods (Basel, Switzerland) · 2022Article
- Gluten-Free Product Contribution to Energy and Macronutrient Intakes in Spanish Children and Adolescents with Celiac Disease.Foods (Basel, Switzerland) · 2022Article
- Development of a Canadian Food Composition Database of Gluten-Free Products.Foods (Basel, Switzerland) · 2022Article
- Hepatic Steatosis in Patients with Celiac Disease: The Role of Packaged Gluten-Free Foods.Nutrients · 2022Article
- Eating Competence and Aspects Related to a Gluten-Free Diet in Brazilian Adults with Gluten-Related Disorders.Nutrients · 2022Article
- Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years.Foods (Basel, Switzerland) · 2021Review
- Cost, Nutritional Content and Number of Gluten-Free Staple Foods Available in Winnipeg, Manitoba, Canada.Plant foods for human nutrition (Dordrecht, Netherlands) · 2021Article
- Article
- Nutritional quality and costs of gluten-free products: a case-control study of food products on the Norwegian marked.Food & nutrition research · 2021Article
- Experiences of managing a gluten-free diet on multiple levels of society: a qualitative study.BMC nutrition · 2020Article
- Nutritional Composition of Gluten-Free Labelled Foods in the Slovenian Food Supply.International journal of environmental research and public health · 2020Article
- Healthcare Resource Utilization and Costs in Celiac Disease: A US Claims Analysis.The American journal of gastroenterology · 2020Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundA strict gluten-free (GF) diet is required for the management of celiac disease (CD). The nutritional adequacy of this diet has been questioned due to the elimination of wheat, an important vehicle for micronutrient fortification and source of fibre. While novel and/or reformulated packaged GF products have rapidly entered the marketplace, providing alternatives to wheat-based staples, it is unknown whether these new products are nutritionally comparable.
methodsFrom a database of 3,851 foods collected across 21 grocery stores in Eastern Canada, we compared the nutrient content of 398 unique GF items with 445 gluten-containing (GC) equivalents. Wilcoxon rank tests were conducted on listed nutrient content (g, mg, µg) per 100 g of product and the nutrient contribution of iron, folate and fibre were evaluated using Health Canada's nutrient claim regulations.
resultsGF staples (cereals, breads, flours, pastas) contained 1.3 times more fat and less iron (by 55%), folate (by 44%) and protein (by 36%), than GC counterparts ( DISCUSSION: Packaged GF foods in Canada are generally less nutritious than their GC counterparts, suggesting that GF diets should not be promoted to those who do not require it. The use of nutrient-dense GF flours in homemade foods may improve nutrient intakes on the GF diet.
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