Nutritional quality of gluten‐free products in Moroccan supermarkets and e‐commerce platforms

Abstract Background and objectives Gluten found in wheat, barley, and rye causes celiac disease. The treatment of this disease is based on the gluten‐free diet. This diet involves the consumption of gluten‐free foods including gluten‐free products (GFPs) developed by manufacturers. The objective of this survey is to estimate the nutritional composition of the gluten‐free products by comparing them to equivalent regular products (RPs) containing gluten. Findings While the fiber contents were higher in the gluten‐free products, protein and sugar contents were lower in comparison with regular products (p < .0001). The differences in total energy, total carbohydrate, saturated fat, and salt differ from one category to another. The number of gluten‐free products that have been fortified with iron and vitamins was limited. The category of “Bread and Bakery products” which is the most consumed in Morocco is characterized by a low and high protein and fiber content, respectively (p < .001; p = .015, respectively). Conclusions The nutritional quality of the gluten‐free products is unbalanced. A significant protein deficiency is noted. Significance and novelty It is important to improve the nutritional quality of the gluten‐free products by replacing gluten with hydrocolloids and protein rich enzymes. A fortification by iron and vitamins remains a necessity to overcome the deficit.