Türkiye’de paketli glutensiz ürünlerin besin ögesi ve fiyat analizleri üzerine bir çalışma

Amaç: Artan popülerliklerine rağmen, glutensiz ürünlerin enerji ve makro besin ögesi içerikleri tam olarak bilinmemektedir. Bu nedenle, bu çalışmada enerji içeriği, makro besin ögesi içerikleri (karbonhidrat, eklenmiş şeker, toplam yağ, doymuş yağ, posa, protein) ve fiyat açısından glutensiz ürünlerin gluten içeren muadilleriyle kıyaslanması amaçlanmıştır. Yöntem: Bu çalışmada, enerji içeriği, makro besin ögesi içerikleri ve fiyat bilgisini etiket bilgilerine göre değerlendirmek için 129 glutensiz ürün ve 304 gluten içeren ürün Türkiye’nin başkenti olan Ankara’da bulunan beş hipermarketten satın alınmıştır. Ürünler; ekmek, makarna, un, kahvaltılık gevrekler, işlenmiş et ürünleri, atıştırmalık barlar, tatlı bisküvi - kurabiye - kekler, krakerler - tuzlu gevrekler olmak üzere sekiz alt grupta değerlendirilmiştir. Gruplar arasındaki karşılaştırmalar SPSS yazılımı kullanılarak gerçekleştirilmiştir. Bulgular: Bu çalışmada ekmek, makarna, un, bisküvi - kurabiye - kek ve kraker - tuzlu atıştırmalık gruplarında yer alan glutensiz ürünlerin gluten içeren muadillerine göre daha az protein içerdiği bulunmuştur (p

A study of nutrient and cost analysis of gluten-free packaged products from Turkey

Objective: Gluten-free products, despite their increasing popularity, energy and macronutrient contents are unknown. Therefore, this study aims to compare gluten-free products with their gluten containing counterparts on energy, macronutrients (carbohydrate, added sugar, total fat, saturated fat, dietary fiber, protein) and prices. Methods: In this study, 129 gluten-free (GF) and 304 similar gluten-containing (GC) products are bought from five hypermarkets in which located in Ankara, the capital city of Turkey to analyze their contents of energy, macronutrients, and prices based on their label information. The products were evaluated in eight subgroups: bread, pasta, flour, breakfast cereals, processed meat products, snack bars, sweet biscuitscookies-cakes, crackers-salty crispies. The comparisons between groups performed using SPSS software. Results: In this study, gluten-free foods in bread, pasta, flour, biscuits-cookies-cakes, and crackerssalty crispies products are found to contain less protein than gluten containing products (p

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