Análise de informações de rotulagem e custo de pães sem glúten comercializados em supermercados brasileiros

Abstract

Introduction: Celiac disease is a condition that affects people all over the world, requiring a gluten-free (GL) diet, representing changes in everyday life, especially in terms of food choices. Objective: to analyze prices and nutritional information on labels of gluten-free breads and gluten-containing equivalents, establishing acomparison between them. Method: quantitative cross-sectional study, in which 53bakery products were analyzed: 36 LG and 17 equivalents with gluten, according to PAHO, identified in virtual commerce. From the information available online, the nutritional composition, list of ingredients and purchase price were evaluated. Chisquare and Mann-Whitney statistical tests were used to monitor findings. Results: LG products, compared to EQG breads, had lower protein contents, higher total fat and sodium contents when compared to conventional breads, identifying an increased risk for the onset of chronic diseases. Conclusion: gluten-free breads are characterized as a less healthy option compared to conventional products.