title: The development of a composition database of gluten-free products.
abstract: OBJECTIVE
  To develop a composition database of a number of foods representative of different categories of gluten-free products in the Italian diet.
  
  
  METHODS
  The database was built using the nutritional composition of the products, taking into consideration both the composition of the ingredients and the nutritional information reported on the product label.
  
  
  METHODS
  The nutrient composition of each ingredient was obtained from two Italian databases (European Institute of Oncology and the National Institute for Food and Nutrition).
  
  
  METHODS
  The study developed a food composition database including a total of sixty foods representative of different categories of gluten-free products sold on the Italian market. The composition of the products included in the database is given in terms of quantity of macro- and micronutrients per 100 g of product as sold, and includes the full range of nutrient data present in traditional databases of gluten-containing foods.
  
  
  RESULTS
  As expected, most of the products had a high content of carbohydrates and some of them can be labelled as a source of fibre (>3 g/100 g). Regarding micronutrients, among the products considered, breads, pizzas and snacks were especially very high in Na content (>400-500 mg/100 g).
  
  
  CONCLUSIONS
  This database provides an initial useful tool for future nutritional surveys on the dietary habits of coeliac people.
authors.affiliation: 1SITEIA.PARMA Interdepartmental Centre,University of Parma,Parma,Italy.
authors.forename: Teresa
authors.initials: T
authors.lastname: Mazzeo
authors.affiliation: 2Department of Food Science,University of Parma,Parco Area delle Scienze 47/A,43124 Parma,Italy.
authors.forename: Silvia
authors.initials: S
authors.lastname: Cauzzi
authors.affiliation: 2Department of Food Science,University of Parma,Parco Area delle Scienze 47/A,43124 Parma,Italy.
authors.forename: Furio
authors.initials: F
authors.lastname: Brighenti
authors.affiliation: 2Department of Food Science,University of Parma,Parco Area delle Scienze 47/A,43124 Parma,Italy.
authors.forename: Nicoletta
authors.initials: N
authors.lastname: Pellegrini
mesh_terms: D001939:Bread / Q000032:analysis; D016208:Databases, Factual; D055050:Diet, Gluten-Free; D004040:Dietary Carbohydrates / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005504:Food Analysis; D005983:Glutens / Q000008:administration & dosage / Q000032:analysis*; D018977:Micronutrients / Q000032:analysis; D009753:Nutritive Value; D062410:Snacks; D012982:Sodium, Dietary / Q000032:analysis
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D018977:Micronutrients; D012982:Sodium, Dietary; D005983:Glutens
keywords: Food composition database