ArticleFoods (Basel, Switzerland)2022
Gluten-Free Products: Do We Need to Update Our Knowledge?
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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.
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Who cites it
16 citing papers in PubMed, 23 citations in OpenAlex.
- Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health.Frontiers in nutrition · 2026Review
- Impact of Mediterranean diet-based nutritional intervention on gluten-free diet, nutritional status, and quality of life in a pediatric celiac population: a randomized controlled trial.Frontiers in nutrition · 2026Article
- Pre-packaged food targeted to gastrointestinal pathologies: are they low in FODMAP?The British journal of nutrition · 2025Review
- Consumer Characterization of Commercial Gluten-Free Crackers Through Rapid Methods and Its Comparison to Descriptive Panel Data.Foods (Basel, Switzerland) · 2025Article
- Determination and Comparison of Fat and Fibre Contents in Gluten-Free and Gluten-Containing Flours and Breads: Nutritional Implications.Foods (Basel, Switzerland) · 2025Article
- Rye (Frontiers in nutrition · 2025Review
- Against the Grain: Consumer's Purchase Habits and Satisfaction with Gluten-Free Product Offerings in European Food Retail.Foods (Basel, Switzerland) · 2024Article
- FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- Global Approach to Follow-Up of Celiac Disease.Foods (Basel, Switzerland) · 2024Review
- Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread.Foods (Basel, Switzerland) · 2024Article
- Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan.Foods (Basel, Switzerland) · 2024Article
- The Gluten-Free Diet for Celiac Disease: Critical Insights to Better Understand Clinical Outcomes.Nutrients · 2023Review
- Special Issue "Strategies to Develop High-Quality Gluten-Free Products Welcomed by Consumers".Foods (Basel, Switzerland) · 2023Article
- Article
- Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough.Foods (Basel, Switzerland) · 2023Article
- Article
Corrections and comments
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Authors and funding
9 authors at 1 institution in 1 country.
Funding
Abstract
The gluten-free (GF) food market has been growing exponentially in recent years. However, GF products could contribute to imbalanced diets. The main objective of the present work was to perform a temporal nutritional comparison of GF foods over the last nine years. At the same time, the nutritional compositions of 104 GF products currently marketed in Spain were assessed and compared with their gluten-containing counterparts. Diets including GF products and the equivalent diets with homologous products with gluten were compared as well, the subjects being 25 adult celiac patients. A comparison of GF products (GFPs) in 2013 and 2022 showed nutritional differences in the groups of cookies, breakfast cereals, doughs/puff pastries/pizzas, and breads. The pasta group stands out from the rest due to an important decrease in energy, protein, simple carbohydrates, saturated lipids, dietary fiber, and salt. Comparing GF and gluten-containing homologous products in 2022, the major differences were found in protein and salt. Accordingly, GFPs lead to a diet lower in protein and higher in carbohydrates. Despite improvements in the formulation of GF products in recent years, their macronutrient profile maintains marked variation, and they cannot be considered nutritionally equivalent to their gluten-containing counterparts.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.