Skip to main content Accessibility help
×
Home

The development of a composition database of gluten-free products

  • Teresa Mazzeo (a1), Silvia Cauzzi (a2), Furio Brighenti (a2) and Nicoletta Pellegrini (a2)

Abstract

Objective

To develop a composition database of a number of foods representative of different categories of gluten-free products in the Italian diet.

Design

The database was built using the nutritional composition of the products, taking into consideration both the composition of the ingredients and the nutritional information reported on the product label.

Setting

The nutrient composition of each ingredient was obtained from two Italian databases (European Institute of Oncology and the National Institute for Food and Nutrition).

Subjects

The study developed a food composition database including a total of sixty foods representative of different categories of gluten-free products sold on the Italian market. The composition of the products included in the database is given in terms of quantity of macro- and micronutrients per 100 g of product as sold, and includes the full range of nutrient data present in traditional databases of gluten-containing foods.

Results

As expected, most of the products had a high content of carbohydrates and some of them can be labelled as a source of fibre (>3 g/100 g). Regarding micronutrients, among the products considered, breads, pizzas and snacks were especially very high in Na content (>400–500 mg/100 g).

Conclusions

This database provides an initial useful tool for future nutritional surveys on the dietary habits of coeliac people.

  • View HTML
    • Send article to Kindle

      To send this article to your Kindle, first ensure no-reply@cambridge.org is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about sending to your Kindle. Find out more about sending to your Kindle.

      Note you can select to send to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be sent to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

      Find out more about the Kindle Personal Document Service.

      The development of a composition database of gluten-free products
      Available formats
      ×

      Send article to Dropbox

      To send this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your <service> account. Find out more about sending content to Dropbox.

      The development of a composition database of gluten-free products
      Available formats
      ×

      Send article to Google Drive

      To send this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your <service> account. Find out more about sending content to Google Drive.

      The development of a composition database of gluten-free products
      Available formats
      ×

Copyright

Corresponding author

* Corresponding author: Email nicoletta.pellegrini@unipr.it

References

Hide All
1. Husby, S, Koletzko, S, Korponay-Szabó, IR et al. (2012) European Society for Pediatric Gastroenterology, Hepatology, and Nutrition guidelines for the diagnosis of coeliac disease. J Pediatr Gastroenterol Nutr 54, Suppl. 1, S136S160.
2. Fasano, A, Araya, M, Bhatnagar, S et al. (2008) Federation of International Societies of Pediatric Gastroenterology, Hepatology, and Nutrition Consensus Report on Celiac Disease. J Pediatric Gastroenterol Nutr 47, 214219.
3. Ludivgsson, JF & Green, PH (2011) Clinical management of coeliac disease. J Intern Med 269, 560571.
4. Sette, S, Le Donne, C, Piccinelli, R et al. (2013) The third National Food Consumption Survey, INRAN-SCAI 2005–06: major dietary sources of nutrients in Italy. Int J Food Sci Nutr 64, 10141021.
5. Gallagher, E, Gormley, TR & Arendt, EK (2004) Recent advances in the formulation of gluten free cereal based products. Trends Food Sci Technol 15, 143152.
6. Bardella, MT, Fredella, C, Prampolini, L et al. (2000) Body composition and dietary intakes in adult celiac disease patients consuming a strict gluten free diet. Am J Clin Nutr 72, 937939.
7. Thompson, T (2000) Folate, iron, and dietary fiber contents of the gluten free diet. J Am Diet Assoc 100, Suppl. 11, S1389S1396.
8. Thompson, T, Dennis, M, Higgins, LA et al. (2005) Gluten-free diet survey: are Americans with coeliac disease consuming recommended amounts of fibre, iron, calcium and grain foods? J Hum Nutr Diet 18, 163169.
9. Dall’Asta, C, Scarlato, AP, Galaverna, G et al. (2012) Dietary exposure to fumonisins and evaluation of nutrient intake in a group of adult celiac patients on a gluten-free diet. Mol Nutr Food Res 56, 632664.
10. Finco, A, Galeotafiore, A, Palomba, TN et al. (2011) Il Celiaco: Una Persona, Un Paziente, Un Target, ‘Una Vita Senza Glutine’. Programma Scienziati in Azienda, XI Edizione. http://www.istud.it/up_media/pw_scienziati/celiachia.pdf (accessed January 2012).
11. European Institute of Oncology (2008) Food Composition Database for Epidemiological Studies in Italy, Version 2008. http://www.ieo.it/bda (accessed December 2012).
12. National Institute for Food and Nutrition (2004) Food Composition Database 2004. http://www.inran.it/646/tabelle_di_composizione_degli_alimenti.html (accessed December 2012).
13. US Department of Agriculture, Agricultural Research Service (2007) USDA National Nutrient Database for Standard Reference, Release 20. http://www.nal.usda.gov/fnic/foodcomp (accessed December 2012).
14. Vásquez-Caicedo, AL, Bell, S & Hartmann, B (2008) Report on collection of rules on use of recipe calculation procedures including the use of yield and retention factors for imputing nutrient values for composite foods. EuroFIR (European Food Information Resource). http://www.langual.org/download/RecipeCalculation/EuroFIR%20recipe%20calculation%20procedures%20including%20yield%20and%20retention%20factors.pdf (accessed February 2014).
15. Parlamento Europeo e del Consiglio (2006) Regolamento (CE) N. 1924/2006 del Parlamento Europeo e del Consiglio del 20 dicembre 2006 relativo alle indicazioni nutrizionali e sulla salute fornite sui prodotti alimentari. Gazzetta ufficiale dell’Unione europea 30.12.2006, L404/9–L404/25.
16. Kinsey, L, Burden, ST & Bannerman, E (2008) A dietary survey to determine if patients with celiac disease are meeting current healthy eating guidelines and how their diet compares to that of the British general population. Eur J Clin Nutr 62, 13331342.
17. Grehn, S, Fridell, K, Lilliecreutz, M et al. (2001) Dietary habits of Swedish adult coeliac patients treated by a gluten-free diet for 10 years. Scand J Nutr 45, 178182.
18. Wild, D, Robins, GG, Burley, VJ et al. (2010) Evidence of high sugar intake, and low fibre and mineral intake, in the gluten free diet. Aliment Pharmacol Ther 32, 573581.
19. Shepherd, SJ & Gibson, PR (2013) Nutritional inadequacies of the gluten-free diet in both recently-diagnosed and long-term patients with coeliac disease. J Hum Nutr Diet 26, 349358.
20. Hallert, C, Grant, C, Grehn, S et al. (2012) Evidence of poor vitamin status in coeliac patients on a gluten-free diet for 10 years. Aliment Pharmacol Ther 16, 13331339.
21. Reinivuo, H, Bell, S & Ovaskainen, ML (2009) Harmonisation of recipe calculation procedures in European food composition databases. J Food Compost Anal 22, 410413.

Keywords

Type Description Title
WORD
Supplementary materials

Mazzeo Supplementary Material
Tables S1-S3

 Word (38 KB)
38 KB

The development of a composition database of gluten-free products

  • Teresa Mazzeo (a1), Silvia Cauzzi (a2), Furio Brighenti (a2) and Nicoletta Pellegrini (a2)

Metrics

Full text views

Total number of HTML views: 0
Total number of PDF views: 0 *
Loading metrics...

Abstract views

Total abstract views: 0 *
Loading metrics...

* Views captured on Cambridge Core between <date>. This data will be updated every 24 hours.

Usage data cannot currently be displayed