Nutritional Composition of Gluten-Free Labelled Foods in the Slovenian Food Supply
Abstract
:1. Introduction
2. Materials and Methods
2.1. Study Design and Data Collection
2.2. Food Categorization and Nutrient Profiling
2.3. Data Processing and Statistical Analyses
3. Results
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Food Category | N | GF (%) | Energy (kJ/100 g) | Sugar (g/100 g) | Salt (g/100 g) | Protein (g/100 g) | ||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Mean | SD | P | Mean | SD | P | Mean | SD | P | Mean | SD | P | |||
Bread and Bakery Products | ||||||||||||||
Biscuits (N = 463) | ||||||||||||||
GF | 30 | 6 | 1998.6 | 164.5 | ns | 26.9 | 9.6 | 0.22 | 0.6 | 0.4 | ns | 4.6 | 1.9 | <0.01 |
Regular | 430 | 94 | 1996.0 | 226.2 | 30.4 | 12.5 | 0.5 | 0.6 | 6.7 | 2.2 | ||||
Mean diff. | 2.6 | −3.5 | 0.0 | −2.1 | ||||||||||
Bread (N = 275) | ||||||||||||||
GF | 26 | 9 | 1260.2 | 320.7 | ns | 3.2 | 2.9 | 1.00 | 1.3 | 0.4 | ns | 5.0 | 2.6 | <0.01 |
Regular | 249 | 91 | 1368.8 | 321.1 | 3.1 | 2.3 | 1.4 | 0.5 | 9.7 | 2.9 | ||||
Mean diff. | −108.6 | 0.1 | −0.1 | −4.8 | ||||||||||
Cakes, muffins and pastry (N = 233) | ||||||||||||||
GF | 28 | 12 | 1692.5 | 266.9 | ns | 15.4 | 15.3 | <0.01 | 0.4 | 0.3 | 0.01 | 6.7 | 1.7 | 0.01 |
Regular | 205 | 82 | 1612.5 | 342.6 | 25.4 | 13.4 | 0.6 | 0.4 | 6.0 | 2.3 | ||||
Mean diff. | 80.0 | −10.0 | −0.2 | 0.7 | ||||||||||
Cereal and Cereal Products | ||||||||||||||
Breakfast cereals (N = 274) | ||||||||||||||
GF | 20 | 7 | 1667.1 | 147.3 | ns | 18.9 | 11.9 | 0.76 | 0.8 | 0.6 | 0.03 | 8.3 | 2.6 | ns |
Regular | 254 | 93 | 1632.3 | 157.6 | 18.1 | 11.4 | 0.5 | 0.6 | 9.6 | 3.5 | ||||
Mean diff. | 34.7 | 0.8 | 0.4 | −1.3 | ||||||||||
Pasta | ||||||||||||||
Dry pasta (N = 287) | ||||||||||||||
GF | 28 | 10 | 1333.9 | 461.3 | <0.011 | 0.8 | 1.0 | <0.01 | 0.1 | 0.3 | ns | 6.3 | 2.7 | <0.01 |
Regular | 259 | 90 | 1485.4 | 151.0 | 2.9 | 1.0 | 0.1 | 0.3 | 13.0 | 1.8 | ||||
Mean diff. | −151.4 | −2.2 | 0.0 | −6.6 |
Food Category | N | GF (%) | Energy (kJ/100 g) | Sugar (g/100 g) | Salt (g/100 g) | Protein (g/100 g) | ||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Mean | SD | P | Mean | SD | P | Mean | SD | P | Mean | SD | P | |||
Meat and Meat Products | ||||||||||||||
Processed meat and derivatives (N = 464) | ||||||||||||||
GF | 67 | 14 | 972.5 | 575.5 | 0.04 | 0.6 | 0.5 | ns | 2.3 | 1.2 | ns | 17.1 | 6.3 | ns |
Regular | 397 | 86 | 1111.2 | 496.5 | 0.5 | 0.4 | 2.4 | 1.5 | 17.4 | 7.2 | ||||
Mean diff. | −138.7 | 0.1 | 0.0 | −0.3 | ||||||||||
Sauces and spreads (N = 366) | ||||||||||||||
GF | 39 | 11 | 1181.4 | 759.0 | ns | 13.8 | 17.8 | ns | 1.6 | 1.3 | ns | 4.7 | 4.6 | ns |
Regular | 327 | 89 | 1132.0 | 948.5 | 11.6 | 16.8 | 2.2 | 3.2 | 3.9 | 4.5 | ||||
Mean diff. | 49.3 | 2.1 | −0.6 | 0.8 | ||||||||||
Dairy | ||||||||||||||
Milk | ||||||||||||||
Milk imitates (N = 89) | ||||||||||||||
GF | 58 | 65 | 240.8 | 67.9 | ns | 5.2 | 2.7 | ns | 0.1 | 0.1 | 1.00 | 1.7 | 1.5 | ns |
Regular | 31 | 35 | 217.9 | 59.7 | 4.2 | 2.2 | 0.1 | 0.0 | 1.8 | 1.4 | ||||
Mean diff. | 22.9 | 0.9 | 0.0 | −0.1 | ||||||||||
Fish and Fish Products | ||||||||||||||
Canned fish and seafood (N = 157) | ||||||||||||||
GF | 30 | 19 | 898.2 | 279.9 | ns | 1.9 | 1.9 | <0.01 | 1.1 | 0.3 | ns | 15.4 | 5.7 | <0.01 |
Regular | 127 | 81 | 988.6 | 413.1 | 0.9 | 1.6 | 1.4 | 1.6 | 17.4 | 6.3 | ||||
Mean diff. | −90.5 | 1.1 | −0.3 | −2.0 |
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Lavriša, Ž.; Hribar, M.; Kušar, A.; Žmitek, K.; Pravst, I. Nutritional Composition of Gluten-Free Labelled Foods in the Slovenian Food Supply. Int. J. Environ. Res. Public Health 2020, 17, 8239. https://doi.org/10.3390/ijerph17218239
Lavriša Ž, Hribar M, Kušar A, Žmitek K, Pravst I. Nutritional Composition of Gluten-Free Labelled Foods in the Slovenian Food Supply. International Journal of Environmental Research and Public Health. 2020; 17(21):8239. https://doi.org/10.3390/ijerph17218239
Chicago/Turabian StyleLavriša, Živa, Maša Hribar, Anita Kušar, Katja Žmitek, and Igor Pravst. 2020. "Nutritional Composition of Gluten-Free Labelled Foods in the Slovenian Food Supply" International Journal of Environmental Research and Public Health 17, no. 21: 8239. https://doi.org/10.3390/ijerph17218239
APA StyleLavriša, Ž., Hribar, M., Kušar, A., Žmitek, K., & Pravst, I. (2020). Nutritional Composition of Gluten-Free Labelled Foods in the Slovenian Food Supply. International Journal of Environmental Research and Public Health, 17(21), 8239. https://doi.org/10.3390/ijerph17218239