ArticleEuropean journal of clinical nutrition2019
Differences in the macronutrient and dietary fibre profile of gluten-free products as compared to their gluten-containing counterparts.
Article in European journal of clinical nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 39 papers, 1 of them a synthesis that pooled it.
What it found
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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
39 citing papers in PubMed, 1 synthesis or guideline pooled it, 69 citations in OpenAlex.
- Short- and Long-Term Nutritional Status in Children and Adolescents with Celiac Disease Following a Gluten-Free Diet: A Systematic Review.Nutrients · 2025Pooled it
- An integrated nutritional and performance monitoring framework for athletes with celiac disease: A structured narrative review.Current research in food science · 2026Review
- Diet Stacking - An Expanding Challenge for Gastroenterologists and Dietitians in Managing Chronic Gastrointestinal Disorders.JGH open : an open access journal of gastroenterology and hepatology · 2025Review
- Celiac Disease as a Model of Intestinal Malnutrition: Mechanisms and Nutritional Management.Nutrients · 2025Review
- A comparative analysis of nutritional status and quality of life in children with celiac disease and their healthy siblings.European journal of pediatrics · 2025Article
- Determination and Comparison of Fat and Fibre Contents in Gluten-Free and Gluten-Containing Flours and Breads: Nutritional Implications.Foods (Basel, Switzerland) · 2025Article
- Efficacy of Antiobesity Medications in Patients With Celiac Disease on a Gluten-free Diet: A Retrospective Matched Cohort Study.Journal of clinical gastroenterology · 2024Article
- Global Approach to Follow-Up of Celiac Disease.Foods (Basel, Switzerland) · 2024Review
- Genetic, Immunological, Dietary, Gut Microbiota, and Environmental Determinants of Osteoporosis in the Course of Celiac Disease: Which Factor Plays the First Violin in This Orchestra?Calcified tissue international · 2024Review
- Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential.Foods (Basel, Switzerland) · 2023Article
- Eating Attitudes of Patients with Celiac Disease in Brazil: A Nationwide Assessment with the EAT-26 Instrument.Nutrients · 2023Article
- Investigating Bioaccessibility of Advanced Glycation Product Precursors in Gluten-Free Foods Using In Vitro Gastrointestinal System.Medicina (Kaunas, Lithuania) · 2023Article
- Body composition in pediatric celiac disease and metabolic syndrome component risk-an observational study.Pediatric research · 2023Observational
- Article
- Nutritional Quality of Plant-Based Meat and Dairy Imitation Products and Comparison with Animal-Based Counterparts.Nutrients · 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
- Nutritional Imbalances in Polish Children with Coeliac Disease on a Strict Gluten-Free Diet.Nutrients · 2022Article
- Development of a Canadian Food Composition Database of Gluten-Free Products.Foods (Basel, Switzerland) · 2022Article
- Calcium and Iron Content of Cereal-Based Gluten-Free Products.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
BACKGROUND/
objectivesGluten-free diet is the lifelong therapy for patients with coeliac disease. A wide range of gluten-free products (GFP) is available, which mimics the characteristics of their gluten-containing counterparts (GCC). The aim of this study was to compare the macronutrient and dietary fibre composition of GFP and GCC currently available in Spain. SUBJECTS/
methodsA cross-sectional study analysing the nutritional differences between 621 GFP and 600 GCC based on labelling information was conducted. Food items were categorized in one of 14 food groups. The first six ingredients were noted for each food item. A linear regression model was used to explain differences in nutritional composition between GFP and GCC and three independent models were created for bread, pasta and biscuits.
resultsResults showed that GCC had higher protein content than GFP, especially in flour, bread, pasta and pizza. Bread had higher total and saturated fat contents in the GFP in which palm oil was the main fat used. Flours and starchy ingredients used in GFP formulation were mainly rice and corn flours and corn starch, and palm oil was the most commonly used fat.
conclusionsIn conclusion, GFP cannot currently be considered as equivalent substitutes for their GCC. The reformulation of the GFP with more healthy ingredients and ingredients is encouraged, using a healthy oil, pseudocereals and whole flour.
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