Gluten-free foods typically higher in fat, sugar and salt than regular alternatives
Research carried out by The University of Hertfordshire found that gluten-free items offered no 'nutritional advantages' and are higher in fat sugar and salt
GLUTEN-free foods are typically higher in fat, sugar and salt than their regular alternatives — and nearly three times dearer.
Researchers compared 1,700 products from UK supermarkets and found gluten-free items offer no “nutritional advantages.”
Bread, flour, cereals, pasta, pizza bases and biscuits on average contained less fibre and protein, and cost 159 per cent more.
Around one in 100 people have coeliac disease, where gluten makes their immune system flare up.
But many non-sufferers have started to avoid gluten for other “perceived” health benefits.
The University of Hertfordshire study’s leader Dr Rosalind Fallaize said: “Gluten-free foods are not a healthier alternative for people who do not require a gluten-free diet.”
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Study leader Dr Rosalind Fallaize said: “We found that gluten free foods were significantly more expensive than regular items.
“This is very concerning given the movement towards stopping gluten free prescriptions for people with coeliac disease.
Sarah Sleet, from Coeliac UK, said: “It’s really important that the quality of gluten free foods is as good as that available for all consumers.
“We’re not surprised to see the research shows the high cost of gluten free food which will make it difficult for patients with coeliac disease, particularly the most vulnerable, to stick to the gluten free diet should the Department of Health remove gluten free food on prescription.”
Sarah Sleet, Chief Executive, Coeliac UK, says that the quality of gluten free foods has to be as good as other alternatives