ArticleNutrients2020
Updated Food Composition Database for Cereal-Based Gluten Free Products in Spain: Is Reformulation Moving on?
Article in Nutrients, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed, 43 citations in OpenAlex.
- Comparison of Low-Gluten Diets Rich in Oats or Rice-A 6-Week Randomized Clinical Trial With Metabolically Challenged Volunteers.Molecular nutrition & food research · 2025Trial
- Ultrasound-Treated Sweet Potato Peel Enhances Nutritional Quality and Antioxidant Potential of Gluten-Free Brownies: A Metabolomics and Cell-Based Approach.Antioxidants (Basel, Switzerland) · 2026Article
- Assessing the nutritional value and health risks of special low‑protein foods: narrative review.Orphanet journal of rare diseases · 2026Review
- Determination and Comparison of Fat and Fibre Contents in Gluten-Free and Gluten-Containing Flours and Breads: Nutritional Implications.Foods (Basel, Switzerland) · 2025Article
- Gluten-free Diet, a Friend or a Foe, an American Perspective.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications-A Critical Review.Foods (Basel, Switzerland) · 2024Review
- Review
- Observational
- Article
- The Silent Threat: Antimicrobial-Resistant Pathogens in Food-Producing Animals and Their Impact on Public Health.Microorganisms · 2023Review
- Article
- Gluten-Free Product Contribution to Energy and Macronutrient Intakes in Spanish Children and Adolescents with Celiac Disease.Foods (Basel, Switzerland) · 2022Article
- The Update of the Italian Food Composition Database of Gluten-Free Products and Its Application in Food-Based Dietary Guidelines Menus.Nutrients · 2022Article
- Safety Assessment of Foods and Drinks Consumed by People on a Gluten-Free Diet.Molecules (Basel, Switzerland) · 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
- Implementing effective salt reduction programs and policies in low- and middle-income countries: learning from retrospective policy analysis in Argentina, Mongolia, South Africa and Vietnam.Public health nutrition · 2022Article
- Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years.Foods (Basel, Switzerland) · 2021Review
- Nutritional Status in Spanish Adults with Celiac Disease Following a Long-Term Gluten-Free Diet Is Similar to Non-Celiac.Nutrients · 2021Article
- A New Food Composition Database of Lactose-Free Products Commercialized in Spain: Differences in Nutritional Composition as Compared to Traditional Products.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
We developed a comprehensive composition database of 629 cereal-based gluten free (GF) products available in Spain. Information on ingredients and nutritional composition was retrieved from food package labels. GF products were primarily composed of rice and/or corn flour, and 90% of them included added rice starch. The most common added fat was sunflower oil (present in one third of the products), followed by palm fat, olive oil, and cocoa. Only 24.5% of the products had the nutrition claim "no added sugar". Fifty-six percent of the GF products had sucrose in their formulation. Xanthan gum was the most frequently employed fiber, appearing in 34.2% of the GF products, followed by other commonly used such as hydroxypropyl methylcellulose (23.1%), guar gum (19.7%), and vegetable gums (19.6%). Macronutrient analysis revealed that 25.4% of the products could be labeled as a source of fiber. Many of the considered GF food products showed very high contents of energy (33.5%), fats (28.5%), saturated fatty acids (30.0%), sugars (21.6%), and salt (28.3%). There is a timid reformulation in fat composition and salt reduction, but a lesser usage of alternative flours and pseudocereals.
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Registered trials
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