Analysis of ingredient lists of commercially available gluten-free and gluten-containing food products using the text mining technique

• Published in: International journal of food sciences and nutrition Vol. 64; no. 2; p. 217
• Main Authors: do Nascimento, Amanda Bagolin, Fiates, Giovanna Medeiros Rataichesck, Dos Anjos, Adilson, Teixeira, Evanilda
• Format: Journal Article
• Language: English
• Published: England 01-03-2013
• Subjects: Celiac Disease - diet therapy; Commerce; Data Mining - methods; Diet, Gluten-Free; Dietary Sucrose - analysis; Food Labeling; Foods, Specialized - analysis; Foods, Specialized - standards; Glutens; Humans; Manihot; Nutritive Value; Oryza; Plants, Edible; Sodium - analysis; Sodium Chloride, Dietary - analysis; Solanum tuberosum; Soy Foods; Zea mays
• ISSN: 1465-3478
• DOI: 10.3109/09637486.2012.718744

Ingredients mentioned on the labels of commercially available packaged gluten-free and similar gluten-containing food products were analyzed and compared, using the text mining technique. A total of 324 products' labels were analyzed for content (162 from gluten-free products), and ingredient diversity in gluten-free products was 28% lower. Raw materials used as ingredients of gluten-free products were limited to five varieties: rice, cassava, corn, soy, and potato. Sugar was the most frequently mentioned ingredient on both types of products' labels. Salt and sodium also were among these ingredients. Presence of hydrocolloids, enzymes or raw materials of high nutritional content such as pseudocereals, suggested by academic studies as alternatives to improve nutritional and sensorial quality of gluten-free food products, was not identified in the present study. Nutritional quality of gluten-free diets and health of celiac patients may be compromised.