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In their development, it is pivotal to pay attention to nutritional quality. This review aims to provide some insights on the nutritional quality of <jats:styled-content style=\"fixed-case\">GF<\/jats:styled-content> products, focusing on major concerns and the strategies to overcome them. In order to mimic the viscoelastic properties of gluten, a large number of flours and starches and other ingredients have been used. Therefore the different mixtures of these ingredients bring a wide difference in the nutritional composition of <jats:styled-content style=\"fixed-case\">GF<\/jats:styled-content> foods with respect to gluten\u2010containing counterparts. Several <jats:styled-content style=\"fixed-case\">GF<\/jats:styled-content> foodstuffs contain more fat, including saturated, and salt but fewer minerals and vitamins than their equivalents with gluten. The increased fibre content and improved technological processes have positively affected the glycaemic responses from these goods. However, in order to improve their nutritional quality, wholemeal <jats:styled-content style=\"fixed-case\">GF<\/jats:styled-content> cereals and pseudocereals with high nutritive value should replace the low\u2010nutritional <jats:styled-content style=\"fixed-case\">GF<\/jats:styled-content> flours and consequently the technological processes would be optimized. The improvement of the nutritional quality of <jats:styled-content style=\"fixed-case\">GF<\/jats:styled-content> products, and in turn that of the <jats:styled-content style=\"fixed-case\">GF<\/jats:styled-content> diet, should also be aimed at lowering the risk of later chronic degenerative disorders, especially for infants and young children. \u00a9 2015 Society of Chemical Industry<\/jats:p>","DOI":"10.1002\/jsfa.7101","type":"journal-article","created":{"date-parts":[[2015,1,23]],"date-time":"2015-01-23T02:51:57Z","timestamp":1421981517000},"page":"2380-2385","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":194,"title":["Nutritional aspects of gluten\u2010free products"],"prefix":"10.1002","volume":"95","author":[{"given":"Nicoletta","family":"Pellegrini","sequence":"first","affiliation":[{"name":"Department of Food Science, Human Nutrition Unit University of Parma  Parma Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carlo","family":"Agostoni","sequence":"additional","affiliation":[{"name":"Pediatric Clinic 2 IRCCS Ca' Granda  Ospedale Maggiore Policlinico Milan Italy"},{"name":"Department of Clinical Sciences and Community Health University of Milan  Milan Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2015,2,19]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1097\/MPG.0b013e31821a23d0"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1586\/17474124.2014.876360"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2796.2011.02379.x"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.3748\/wjg.v18.i42.6036"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1186\/1741-7015-10-13"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu5103839"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1136\/archdischild-2011-300248"},{"key":"e_1_2_7_9_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.6732"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2007.05.003"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11130-011-0244-2"},{"key":"e_1_2_7_12_1","doi-asserted-by":"publisher","DOI":"10.1002\/j.1536-4801.1998.tb01966.x"},{"key":"e_1_2_7_13_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1572-0241.2006.00750.x"},{"key":"e_1_2_7_14_1","doi-asserted-by":"publisher","DOI":"10.1038\/ejcn.2010.161"},{"key":"e_1_2_7_15_1","doi-asserted-by":"publisher","DOI":"10.1038\/sj.ejcn.1602856"},{"key":"e_1_2_7_16_1","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/72.4.937"},{"key":"e_1_2_7_17_1","first-page":"296","article-title":"High fat consumption in children with celiac disease","volume":"72","author":"Ferrara P","year":"2009","journal-title":"Acta Gastro\u2010Enterol Belg"},{"key":"e_1_2_7_18_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.201100515"},{"key":"e_1_2_7_19_1","doi-asserted-by":"crossref","first-page":"S1389","DOI":"10.1016\/S0002-8223(00)00386-2","article-title":"Folate, iron, and dietary fiber contents of the gluten free diet","volume":"100","author":"Thompson T","year":"2000","journal-title":"J Am Diet Assoc"},{"key":"e_1_2_7_20_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-277X.2005.00607.x"},{"key":"e_1_2_7_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11130-014-0410-4"},{"key":"e_1_2_7_22_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-012-1720-0"},{"key":"e_1_2_7_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2013.03.001"},{"key":"e_1_2_7_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0002-8223(99)00205-9"},{"key":"e_1_2_7_25_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-277X.2011.01177_2.x"},{"key":"e_1_2_7_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.03.055"},{"key":"e_1_2_7_27_1","doi-asserted-by":"publisher","DOI":"10.3109\/09637486.2013.816937"},{"key":"e_1_2_7_28_1","doi-asserted-by":"publisher","DOI":"10.1017\/S1368980014001682"},{"key":"e_1_2_7_29_1","unstructured":"European Institute of Oncology Food Composition Database for Epidemiological Studies in Italy Version 2008[Online]. 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