{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T19:04:51Z","timestamp":1790622291373,"version":"4.1.0"},"reference-count":56,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2017,8,29]],"date-time":"2017-08-29T00:00:00Z","timestamp":1503964800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Human Nutrition Diet"],"published-print":{"date-parts":[[2018,2]]},"abstract":"Abstract<\/jats:title>\n \n Background<\/jats:title>\n \n The gluten\u2010free (\n GF<\/jats:styled-content>\n ) food market has expanded considerably, although there is limited comparative evidence for the nutritional quality and cost of\n GF<\/jats:styled-content>\n food products. The present study aims to compare the nutrient composition and cost of\n GF<\/jats:styled-content>\n and gluten\u2010containing (regular) foods across 10 food categories in the\n UK<\/jats:styled-content>\n .\n <\/jats:p>\n <\/jats:sec>\n \n Methods<\/jats:title>\n \n Nutritional information and the cost of\n GF<\/jats:styled-content>\n foods available in the\n UK<\/jats:styled-content>\n (\n n\u00a0<\/jats:italic>\n =\n \u00a0<\/jats:italic>\n 679) and comparable regular foods (\n n\u00a0<\/jats:italic>\n =\n \u00a0<\/jats:italic>\n 1045) were systematically collected from manufacturer and supermarket websites. Foods were classified using\n UK<\/jats:styled-content>\n front\u2010of\u2010pack labelling for content of fat, saturated fat, sugar and salt and nutrient content, and cost per 100\u00a0g were identified and compared between\n GF<\/jats:styled-content>\n and regular foods.\n <\/jats:p>\n <\/jats:sec>\n \n Results<\/jats:title>\n \n Overall, more\n GF<\/jats:styled-content>\n foods were classified as containing high and medium fat, saturated fat, sugar and salt than regular foods, although this was not universally consistent. More\n GF<\/jats:styled-content>\n bread and flour products contained high fat and sugar, whereas fewer\n GF<\/jats:styled-content>\n crackers contained high fat and sugar compared to regular foods. High salt content was found more frequently in\n GF<\/jats:styled-content>\n than regular products. On average,\n GF<\/jats:styled-content>\n products were 159% more expensive than regular (\u00a30.44\/100\u00a0g versus \u00a31.14\/100\u00a0g).\n GF<\/jats:styled-content>\n items were also more likely to be lower in fibre and protein content than regular foods.\n <\/jats:p>\n <\/jats:sec>\n \n Conclusions<\/jats:title>\n \n Differences exist in the nutritional composition of\n GF<\/jats:styled-content>\n and regular food.\n GF<\/jats:styled-content>\n food is unlikely to offer healthier alternatives to regular foods, except for those who require a\n GF<\/jats:styled-content>\n diet for medically diagnosed conditions, and it is associated with higher costs.\n <\/jats:p>\n <\/jats:sec>","DOI":"10.1111\/jhn.12502","type":"journal-article","created":{"date-parts":[[2017,8,29]],"date-time":"2017-08-29T11:08:06Z","timestamp":1504004886000},"page":"108-120","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":159,"title":["An investigation into the nutritional composition and cost of gluten\u2010free versus regular food products in the\n UK<\/scp>"],"prefix":"10.1111","volume":"31","author":[{"given":"L.","family":"Fry","sequence":"first","affiliation":[{"name":"School of Life and Medical Sciences University of Hertfordshire Hatfield UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6353-6492","authenticated-orcid":false,"given":"A. 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