Updated Food Composition Database for Cereal-Based Gluten Free Products in Spain: Is Reformulation Moving on?
Nutrients
; 12(8)2020 Aug 07.
Article
en En
| MEDLINE
| ID: mdl-32784763
We developed a comprehensive composition database of 629 cereal-based gluten free (GF) products available in Spain. Information on ingredients and nutritional composition was retrieved from food package labels. GF products were primarily composed of rice and/or corn flour, and 90% of them included added rice starch. The most common added fat was sunflower oil (present in one third of the products), followed by palm fat, olive oil, and cocoa. Only 24.5% of the products had the nutrition claim "no added sugar". Fifty-six percent of the GF products had sucrose in their formulation. Xanthan gum was the most frequently employed fiber, appearing in 34.2% of the GF products, followed by other commonly used such as hydroxypropyl methylcellulose (23.1%), guar gum (19.7%), and vegetable gums (19.6%). Macronutrient analysis revealed that 25.4% of the products could be labeled as a source of fiber. Many of the considered GF food products showed very high contents of energy (33.5%), fats (28.5%), saturated fatty acids (30.0%), sugars (21.6%), and salt (28.3%). There is a timid reformulation in fat composition and salt reduction, but a lesser usage of alternative flours and pseudocereals.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Alimentos Formulados
/
Grano Comestible
/
Bases de Datos Factuales
/
Dieta Sin Gluten
/
Ingredientes Alimentarios
Límite:
Humans
País/Región como asunto:
Europa
Idioma:
En
Revista:
Nutrients
Año:
2020
Tipo del documento:
Article
País de afiliación:
España
Pais de publicación:
Suiza