Despite the dramatic growth in popularity of gluten - free food , studies have failed to ascertain that they provide any health benefits to people who have no diagnosed intolerance to gluten . Modern research has now produced the tumid database of gluten - free products , showing that gluten - detached products are not nutritionally superior to gluten - carry counterparts , but they are more expensive .
The availableness and variety of gluten - spare ( GF ) foods is important to guarantee a acceptable dieting to affected role with celiac disease ( CD ) , and GF product have become extremely democratic with the wider public , under an aura of being a " healthy " option .
People with coeliac disease suffer from unassailable intestinal inflammation whenever they exhaust gluten - containing products . The only way to alleviate symptoms is a life - long GF dieting . The protein complex gluten , found in wheat , rye , barley , is present in many common lulu of westerly diet , like cabbage and pizza , as well as many processed solid food . Because of food confinement , CD sufferers involve to have an in - deepness nutritionary knowledge to be trusted they ’re following a balanced diet : between one - 5th and one - third of patient with CD might be at risk of mineral and vitamindeficiencies .
The aim of the survey was to liken the nutrients bring home the bacon by gluten - containing and GF nutrient . This was done by looking at 63 GF and 126 gluten - containing product prevail from 12 different Austrian supermarkets .
The research indicate almost no difference between GF and gluten - containing counterpart products . The amount of carbohydrate , fat and fibers moderate were about the same , although GF foods were found to have a lower protein content . There were some divergence regarding vitamin and mineral , but they were encounter to be within tolerance levels when accompany with a balanced dieting . For instance , GF products had a lower atomic number 30 and potassium capacity , both of which are important nutrient , but on the other paw they tended to have lower cholesterol and salt .
The team was also able to compare the toll of GF products against their gluten - hold opposite number . Across all food categories , from flour to pasta to bite , GF product were discover to be twice , and in some cases more than 2.5 time , more expensive than even intersection . So unless you have a diagnosed gluten intolerance , the evidence seems to be heap up that they are not worth the money .
The researchers desire that larger databases in the futurity could be used to help oneself the formulation of GF food and make life easier for people with coeliac disease . The research is publish inPeerJ.
