Gluten-free products are less nutritionally healthy than gluten products. This is what a UPV research group says. The research group Gluten 3S has conducted over the last nine years nutritional analyses of 200 gluten-free products.

The research group Gluten 3S started its research in 2014, comparing gluten products with their gluten equivalents. According to the results, many gluten-free products had more harmful fats than others, their fiber intake was lower and their amount of fat and proteins had to be controlled.

Increased cases of celiac disease

According to the study, in recent years the number of gluten-free products has increased considerably. There are more and more cases of eyelids and growth is exponential. According to the experts, there are two reasons behind it. On the one hand, environmental factors have led to an increase in celiac cases and, on the other, to a greater and better diagnosis.

The proportion of celiac disease has not changed since the beginning of the study, still representing 1% of the population, but the population has increased. In addition, gluten causes other problems, and as the number of celiacs in people sensitive to gluten increases to 10% of the population.

According to the research group, more and more people have observed a problem with gluten, so many think that a gluten-free diet is healthier than that containing gluten. "And that false belief can be harmful." Jonatan Miranda, UPV pharmacist and member of the 3S Gluten research team, has recommended that if gluten is not damaged, it is preferable to consume foods with gluten.

Improving products

However, Jonatan Miranda, a UPV pharmacist and member of the 3S Gluten research team, has recognized that since the beginning of the research, gluten free foods have improved markedly due to the increase in consumers. He explains that the industry has been aware of the growth of people with some problem with gluten and that the products have developed more. "This has allowed industry to study more and consider other components."

Discomfort in gluten-free products

They use different techniques to produce gluten-free foods. In some cases they modify the components. Other times, instead of replacing gluten, it breaks, for example, when you make beer. However, Miranda explains that members of the College of Celiacs usually tell them that gluten-free beer hurts them. Therefore, they have opened another line of research to analyze the problems of these beers. "Other molecules can be harmful and these gluten-free products can cause discomfort."