Nutritional Composition and Cost Differences between Gluten-Free and Gluten-Containing Food Products in Kuala Lumpur, Malaysia
Malaysian Journal of Medicine and Health Sciences
;
: 178-183, 2020.
Article
in English
| WPRIM
| ID: wpr-875761
ABSTRACT
@#Introduction:
The demand for commercial gluten-free food products are increasing due to rising prevalence of lifestyle-related diseases. The market growth is forecasted to increase in numbers. However, to date nutritional comparison of gluten-free and gluten-containing food products is not done extensively in Malaysia. Therefore, this study aimed to investigate the nutritional composition and cost per 100 g between gluten-free and gluten-containing food products in selected grocery stores in Kuala Lumpur.Methods:
A total of 106 food products comprising of gluten-free food products (n=41) and gluten-containing food products (n=65) were determined and compared for its nutritional composition and cost per 100 g. The products were obtained from 4 main grocery stores in Kuala Lumpur that supply gluten-free food products. The differences in nutritional composition and cost between both products were analysed by using independent samples t-test.Results:
The results showed no difference in energy content between both products. Across the food products, 15 % of gluten-free food products showed higher carbohydrate content compared to its counterparts. Protein content in gluten-free products was 63 % lower than gluten-containing products. Among all gluten-free food products included in this study, only lasagne sheet has lower content of dietary fibre compared to its counterparts. The cost for majority of gluten-free food products was significantly higher, which was two- to four-fold higher compared to gluten-containing products.Conclusion:
This study indicated that gluten-free food products showed no nutritional advantage especially in its macronutrients, hence, avoidance of gluten for healthy population may not be beneficial and rather costly.
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Index:
WPRIM (Western Pacific)
Type of study:
Health economic evaluation
Language:
English
Journal:
Malaysian Journal of Medicine and Health Sciences
Year:
2020
Type:
Article
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