Gluten-free foods should not
be considered a healthy substitute to regular food because they usually contain
high levels of fat and sugar, and low levels of protein, experts have said.
Researchers from European
Society for Paediatric Gastroenterology Hepatology and Nutrition (ESPGHAN) have
called for the widespread reformulation of gluten-free products so they match
the products they replace.
The warning follows an
assessment of 654 products from 25 brands that were compared to similar items
containing gluten. It found that gluten-free food has a significantly higher
fat content and a poor nutritional composition in comparison to regular
products.
Many of the products that
contained gluten — especially breads, pastas, pizzas and flours — also
contained up to three times more protein than their gluten-free substitutes.
The researchers warn that
the imbalance is so severe it could affect children’s growth and increase the
risk of childhood obesity.
Dr. Joaquim Calvo Lerma, a
ESPGHAN researcher, said “As more and more people are following a gluten-free
diet to effectively manage celiac disease, it is imperative that foods marketed
as substitutes are reformulated to ensure that they truly do have similar
nutritional values. This is especially important for children, as a
well-balanced diet is essential to healthy growth and development.”
Gluten is a protein found in
wheat, rye and barley and gives food a chewy texture and elasticity during the
baking process.
Around one per cent of
Britons have Celiac disease, meaning they are genuinely gluten-intolerant and
face a string of debilitating symptoms including vomiting, nerve problems,
anaemia, inflammation and an increased risk of coronary heart disease.
However some estimates put
the proportion of adults adhering to gluten-free diets in the U.K. at more than
12 per cent.
Read more
on... Gluten-Free Foods Contain
More Fat, Sugar And Are Not A Healthy Substitute To Regular Products,
Experts Say
Author: nationalpost
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