Gluten-free refers to foods that do not contain gluten, a protein found in wheat, barley, and rye. People with celiac disease or gluten sensitivity avoid gluten-containing foods to prevent adverse health effects. The popularity of gluten-free diets has also grown in recent years as a perceived healthy lifestyle choice.has been conducting an analysis of gluten-free products to determine if they are nutritionally deficient.
“Certain attributes that are not in themselves related to diet are ascribed to diet. The data show that gluten-free products are not healthier”, according to Jonatan Miranda-Gómez, a pharmacist at the UPV/EHU and researcher in the Gluten 3S research group. This group is accredited for granting the ISO standard seal that guarantees that gluten-free products are actually gluten-free.
Many of the gluten-free products contained more unsaturated lipids than gluten-containing ones, they were lower in fiber, and their salt and protein content needed to be monitored. But the situation is changing all the time and the results of another study have just been published in the journalThe proportion of celiac individuals has not changed and remains at approximately 1%.
“This has had a positive effect on nutrition,” said Miranda. “To produce pasta, you have to extrude it, and millet allows extrusion to be carried out using fewer lipids.” In addition, food legislation initiatives have contributed, as changes in recent years have led to changes in pasta ingredients.