Achón y Tuñón, María

Eating a nutritionally balanced breakfast can be a challenge when following a glutenfree diet (GFD).We assessed the ingredients and nutrient composition of 364 gluten-free breakfast products (GFPs) and 348 gluten-containing counterparts (GCCs), and we analysed the nutritional quality of breakfast in a group of Spanish children and adolescents with celiac disease (CD) (n = 70), as compared to controls (n = 67). Food intakes were estimated using three 24 h dietary records. The composition of GFPs and GCCs was retrieved from the package labels of commercially available products. Most participants (98.5%) ate breakfast daily, and only one person in each group skipped breakfast once. The breakfast contribution of the total daily energy was 19% in participants with CD and 20% in controls. CD patients managed a balanced breakfast in terms of energy (54% from carbohydrates; 12% from proteins; 34% from lipids) and key food groups (cereals, dairy, fruits), but their intake of fruits needs improvement. Compared to controls, breakfast in the CD group provided less protein and saturated fat, a similar amount of carbohydrates and fibre, and more salt. Fibre is frequently added to GFPs, but these contain less protein because of the flours used in formulation. Gluten-free bread contains more fat and is more saturated than is GCC. Sugars, sweets, and confectionery contribute more to energy and nutrient intakes in participants with CD, while grain products do so in controls. Overall, breakfast on a GFD can be adequate, but can be improved by GFPs reformulation and a lower consumption of processed foods.

Gluten-free products (GFP) are a good choice for the replacement of cereals when following a gluten-free diet due to celiac disease (CD). However, commercial GFP are made with highly refined flours and may contain more fat, sugar, and salt, and less fiber and micronutrients than glutencontaining analogues, thus challenging the nutritional adequacy of the diet. The aim of this study is to assess the contribution of GFP to the diets of children and adolescents with CD. Food intakes were assessed in a cross-sectional study on 70 children and adolescents with CD (aged four to 18, 50% females), using three 24-h dietary records. GFP consumption reached 165 g a day and comprised mostly bread and fine bakery ware, followed by pasta. GFP contributed with a high percentage (>25%) to total energy, carbohydrates, fiber, and salt daily intakes and, to a lesser extent (<20%), to fat (including saturated fat), sugars and protein. Contribution of homemade products was testimonial. GFP contribution to total energy intake is significant and, consequently, relevant to the nutritional adequacy of the diet. Children and adolescents with CD could benefit from fat, saturated fat, and salt reduction, and fiber enrichment of processed GFP.

The absence of gluten is a technological challenge that requires the addition of components to replace the unique viscoelastic properties of gluten, thus altering nutritional composition of gluten-free (GF) breads. Moreover, GF flours may have different composition as compared to gluten-containing (GC) counterparts because of a different origin. This may impact nutritional quality of GF diets. The aim of the study is to provide up-dated analytical data on moisture, fat, and fibre contents in GF flour and bread samples, and compare them with their GC counterparts, as well as to analyse ingredients and how they impact on nutritional quality. A total of 30 different flours and 24 types of bread were analysed using AOAC methods. Ingredients were compiled from the labels. GF cereal flours contain more fat than GC flours (2.4-3.7% (IQR) vs 1.4-2.4% (IQR), as well as GF flours from pseudocereals, except for wholemeal buckwheat (2.6%). Fibre content is lower in GF flours (0.9-5.8 (IQR) vs 3.9-9.8% (IQR)), except for GF pseudocereal and legume flours. GF breads contain almost twice as much fat (7.6% vs 1.3-4.1% (median)) and fibre (7.4% vs 2.9-5.1% (median)) as GC breads. This is due to the raw materials themselves and to the addition of ingredients, such as regular and high oleic sunflower oil, and psyllium. Amaranth and chickpea flours are good alternatives to produce breads with better nutritional quality. Analysis of GF products for critical nutrients is peremptory because of continuing technological and nutritional innovation.