Evaluation of Gluten-Free Products and Their Gluten-Containing Equivalents Sold in Turkey in Terms of Nutrient Content and Cost

Year 2023, Volume: 21 Issue: 3, 264 - 273, 30.10.2023

Sümeyra Sevim , Damla Gümüş , Mevlüde Kızıl

https://doi.org/10.24323/akademik-gida.1382929

Cited By: 1

Abstract

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.

Keywords

Celiac disease, Gluten, Gluten-free food, Nutrient, Cost

Türkiye’de Satışa Sunulan Glütensiz Ürünler ile Glüten İçeren Eşdeğerlerinin Besin Ögesi İçeriği ve Maliyet Yönünden Değerlendirilmesi

Abstract

Bu çalışma, Türkiye’de satılan glütensiz ürünler ile bu ürünlerin glüten içeren eşdeğerlerinin besin ögesi içeriği ve kalitesi ile maliyeti yönünden değerlendirmesi amacıyla gerçekleştirilmiştir. Çalışmaya 29 ürün grubu ve toplam 176 ürün dahil edilmiştir. Ürünler enerji, toplam yağ, doymuş yağ, şeker, protein, tuz, lif ve sodyum içeriği, Nutri-Score değerleri ve satış fiyatları açısından incelenmiştir. Glütensiz ekmek, makarna, şehriye, tuzlu gevrek ve bisküvinin glütenli eşdeğerlerinden daha düşük protein içerdiği saptanmıştır (p<0.05). Glütensiz makarna ve şehriyenin şeker ve lif içeriği glütenli eşdeğerlerine göre düşük, glütensiz yulaf ezmesinin ise enerji içeriğinin eşdeğerine göre daha yüksek olduğu bulunmuştur (p<0.05). Glütenli ve glütensiz ürünlerin toplam yağ, doymuş yağ ve şeker içeriklerinde farklılık saptanmamıştır (p>0.05). Nutri-Score değerlendirmesine göre besin kalitesi glütensiz ürünlerde glütenli ürünlere göre daha yüksek bulunmuştur (p<0.001). Ekmek, makarna, şehriye, grissini/galeta, gofret ve bisküvi gruplarında glütensiz ürünlerin maliyeti eşdeğerlerinden yüksek bulunmuştur (p<0.05). Glütensiz ürün çeşitliliğinin artırılması, bu ürünlerin besin kalitesinin geliştirilmesi ve ürünlerin maliyetini düşürecek çalışmaların yapılması glütensiz diyet uygulayan bireylerin yaşam kalitesinin artırılması ve sağlıklı beslenebilmelerine katkı sağlayacaktır.

Keywords

Çölyak, Glüten, Glütensiz gıdalar, Besin ögesi, Maliyet

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