Nutritional Differences Between a Gluten-free Diet and a Diet Containing Equivalent Products with Gluten

Overview

Journal Plant Foods Hum Nutr

Specialties Biology
Nutritional Sciences

Date 2014 Mar 1

PMID 24578088

Citations 78

Authors

J Miranda

A Lasa

M A Bustamante

I Churruca

E Simon

Affiliations

Soon will be listed here.

Abstract

The gluten-free (GF) products market represents one of the most prosperous markets in the field of food and beverages in the immediate future. Historically, counselling for celiac disease has focused on the absence of gluten in foods, however the nutritional quality of GF foodstuffs is an important aspect to consider. The aim of the present work was to compare the nutritional composition of the 206 GF rendered products most consumed in Spain, against the composition of 289 equivalent foods with gluten, and to make a comparison between the diet including GF products and the same diet with equivalent products with gluten in a 58 adult celiac population. The results of the present collaborative study pointed out differences in calorie, macronutrient, fiber, sodium, salt and cholesterol content between GF rendered and gluten-containing foodstuffs. Thus, calorie and nutrient intake in a GF diet is different when compared to its equivalent diet with gluten. Following a diet based on GF products could suppose a nutritional imbalance for celiac patients as well as for non-celiacs who follow a diet that includes many GF rendered foodstuffs.

Citing Articles

Determination and Comparison of Fat and Fibre Contents in Gluten-Free and Gluten-Containing Flours and Breads: Nutritional Implications.

Gonzalez M, Lopez-Laiz P, Achon M, de la Iglesia R, Fajardo V, Garcia-Gonzalez A Foods. 2025; 14(5).

PMID: 40077597 PMC: 11899709. DOI: 10.3390/foods14050894.

Short- and Long-Term Nutritional Status in Children and Adolescents with Celiac Disease Following a Gluten-Free Diet: A Systematic Review.

Papoutsaki M, Katsagoni C, Papadopoulou A Nutrients. 2025; 17(3).

PMID: 39940345 PMC: 11820229. DOI: 10.3390/nu17030487.

Gluten-Free Diet Adherence Evaluation in Adults with Long-Standing Celiac Disease.

Kowalski M, Domzal-Magrowska D, Szczesniak P, Bulska M, Orszulak-Michalak D, Malecka-Wojciesko E Foods. 2025; 14(1.

PMID: 39796366 PMC: 11720135. DOI: 10.3390/foods14010076.

Impact of a Gluten-Free Diet in Adults With Celiac Disease: Nutritional Deficiencies and Challenges.

Ghunaim M, Seedi A, Alnuman D, Aljohani S, Aljuhani N, Almourai M Cureus. 2025; 16(12):e74983.

PMID: 39744258 PMC: 11692684. DOI: 10.7759/cureus.74983.

Gluten-free Diet, a Friend or a Foe, an American Perspective.

Alam T, Saripalli G, Rustgi S Plant Foods Hum Nutr. 2024; 80(1):8.

PMID: 39666134 DOI: 10.1007/s11130-024-01264-w.

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