ArticleFood & nutrition research2021
Nutritional quality and costs of gluten-free products: a case-control study of food products on the Norwegian marked.
Article in Food & nutrition research, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers, 1 of them a synthesis that pooled it.
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Who cites it
26 citing papers in PubMed, 1 synthesis or guideline pooled it, 64 citations in OpenAlex.
- Efficacy of a Low-FODMAP Diet for Coeliac Patients with Persistent IBS-like Symptoms despite a Gluten-Free Diet: A Systematic Review.Nutrients · 2024Pooled it
- Longitudinal Changes in Selected Gut Microorganisms During Gluten-Free Diet in Pediatric Coeliac Disease.Polish journal of microbiology · 2026Article
- Wheat in 2025: challenges for sustainable production and consumption.Journal of experimental botany · 2026Review
- Development, optimization and microbial stability of innovative gluten-free cereal bars.Frontiers in nutrition · 2026Article
- Palmitic acid intake in children on gluten-free and generalized diets before and after palm oil reformulation: nutritional and metabolic implications.Frontiers in nutrition · 2026Article
- Narrative review of celiac disease and sports: nutritional deficiency and strategies to optimise athlete health and performance.Current research in food science · 2026Review
- Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health.Frontiers in nutrition · 2026Review
- Gluten's silent strike: Unmasking its impact on liver health.World journal of gastrointestinal pathophysiology · 2025Review
- Determinants of the Availability of Special Diet Meals in Public Schools from Kraków (Poland): A Cross-Sectional Analysis.Nutrients · 2025Observational
- Celiac Disease as a Model of Intestinal Malnutrition: Mechanisms and Nutritional Management.Nutrients · 2025Review
- Article
- Arsenic Exposure in Celiac Disease: The Hidden Cost of a Gluten-Free Diet.The American journal of gastroenterology · 2025Article
- Price, quality, and availability of gluten-free products in Australia and New Zealand - a cross-sectional study.Journal of the Royal Society of New Zealand · 2025Article
- Article
- Assessment of Gluten-Free Products' Availability and Satisfaction in a Polish Population of Coeliac Disease Patients and Their Caregivers.Nutrients · 2024Article
- Persistent Barriers of the Gluten-Free Basic Food Basket: Availability, Cost, and Nutritional Composition Assessment.Nutrients · 2024Article
- Navigating coeliac disease diagnosis in primary care.The British journal of general practice : the journal of the Royal College of General Practitioners · 2024Article
- Experiences with Gluten-Free Bread: A Qualitative Study Amongst People with Coeliac Disease Participating in a Randomised Controlled Trial.Foods (Basel, Switzerland) · 2023Article
- Maternal food-avoidance diets and dietary supplements during breastfeeding.Nursing open · 2023Article
- Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundCeliac disease is a chronic autoimmune disease triggered by gluten exposure in genetically predisposed individuals. A life-long intake of a gluten-free (GF) diet is required for its management. Wheat, rye and barley are eliminated in a GF diet and the nutritional adequacy of the diet has been questioned. In Norway, cereals and bread constitute a key role of the diet and are the main source of fiber intake. Gluten restrictions may therefore offer important implications for nutrient adequacy especially linked to fiber intake in people with celiac disease.
objectiveThe aim of the study was to investigate the nutritional quality and price of GF products and compare with gluten-containing counterparts available at instead of in the Norwegian market.
designThe macronutrient content of 423 unique GF products were compared with 337 equivalents with gluten. All products were selected from grocery stores and web-based shops, with the aim of including as many GF products as possible. Listed macronutrients content and price in 11 different food categories were compared to gluten-containing counterparts with Wilcoxon signed rank test.
resultsThe GF products contained less protein and fiber, and higher content of saturated fat, carbohydrate and salt compared to the gluten-containing products. The total amount of fat was not different between the groups. A similar pattern was found within several of the food categories. More gluten-containing products met the nutrition claim "high in fiber" (fiber > 6 g/100 g) compared to the GF products. The price of the GF products was higher; ranging from 46%-443% more expensive than the gluten-containing products.
conclusionGF products are less nutritious and have a higher price compared to equivalent gluten-containing products. Knowing that an unhealthy diet is the most important risk factor for developing non-communicable diseases, the nutritional quality of a GF diet needs to be addressed and should be improved.
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