Akademik Veri Yönetim Sistemi
Akademik Gida, cilt.21, sa.3, ss.264-273, 2023 (Scopus)
This study was carried out to evaluate the nutrient content, nutritional quality and cost of gluten-free products and their gluten-containing equivalents sold in Turkey. A total of 176 products from 29 food groups were included in the study. Products were analyzed in terms of their energy, total fat, saturated fat, sugar, protein, salt, fiber and sodium contents, Nutri-Score values and prices. Gluten-free bread, pasta, vermicelli, salty crisps and biscuits contained lower protein than their gluten-containing equivalents (p<0.05). Sugar and fiber contents of gluten-free pasta and vermicelli were lower than their equivalents while the energy content of gluten-free oatmeal was higher than their equivalents (p<0.05). There was no statistical difference in total fat, saturated fat and sugar contents between gluten-free products and their equivalents (p>0.05). Nutritional quality was higher in gluten-free products than gluten-containing equivalents according to the Nutri-Score evaluation (p<0.001). The cost of gluten-free products was higher than their equivalents in bread, pasta, vermicelli, grissini/breadstick, wafer and biscuit groups (p<0.05). Increasing the variety of gluten-free products, improving their nutritional quality and reducing the cost of these products might improve the life quality and health of individuals on a gluten-free diet.