{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,13]],"date-time":"2025-11-13T07:26:53Z","timestamp":1763018813592,"version":"build-2065373602"},"reference-count":53,"publisher":"Wiley","issue":"15","license":[{"start":{"date-parts":[[2025,8,8]],"date-time":"2025-08-08T00:00:00Z","timestamp":1754611200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2025,12]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Consumption of gluten\u2010free products is increasing, especially among individuals with celiac disease and gluten sensitivity. The present study aimed to comparatively evaluate non\u2010gluten\u2010free (non\u2010GF) and gluten\u2010free (GF) products in terms of nutritional quality and cost in Turkey. Data on nutritional content and cost were collected from labels of 456 packaged GF and non\u2010GF food products available in Turkey. Products were categorized into nine food groups, and the Health Star Rating (HSR) system was used to assess nutritional quality.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Gluten\u2010free breads, pastas, flours, biscuits, cookies and snacks had significantly lower protein content (\n                      <jats:italic>P<\/jats:italic>\n                      \u2009&lt;\u20090.05). Although the HSR star count of non\u2010GF foods was higher in the breads and flours group, the HSR star count of GF foods was higher in the biscuits and cookies, oats and candies group (\n                      <jats:italic>P<\/jats:italic>\n                      \u2009&lt;\u20090.05). Statistically significant results were obtained in all food groups except oats and the unit cost of non\u2010GF foods was lower than GF foods (\n                      <jats:italic>P<\/jats:italic>\n                      \u2009&lt;\u20090.05). Although an increase in number of HSR stars was observed with decrease in energy, carbohydrate, total sugar, fat, saturated fat, sodium and cost, an increase in number of HSR stars was observed with an increase in protein and fiber (\n                      <jats:italic>P<\/jats:italic>\n                      \u2009&lt;\u20090.05).\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>The nutritional value of GF products, particularly commercially available flours, is not superior to that of non\u2010GF products, whereas GF foods are generally more than twice as expensive. Although enhancing variety, nutritional quality and affordability of GF products could improve quality of life for individuals requiring a GF diet, these products are unlikely to offer significant health benefits for those without confirmed gluten\u2010related diseases. \u00a9 2025 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70117","type":"journal-article","created":{"date-parts":[[2025,8,8]],"date-time":"2025-08-08T09:36:33Z","timestamp":1754645793000},"page":"8798-8805","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Gluten\u2010free foods: healthy choice or expensive alternative? 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