Mohd Fauad, Siti Nur Aishah (2019) Nutritional composition and cost between gluten-free food products and gluten-containing food products in Federal Territory of Kuala Lumpur, Malaysia. [Project Paper] (Submitted)
![[img]](http://psaspb.upm.edu.my/style/images/fileicons/text.png) |
Text
fpsk3 2019 13.pdf Download (39MB) |
Abstract
Recently, the accessibility of gluten-free food products has been expanded broadly by food manufacturers because they can be purchased easily from the stores. However, to date, there is no information available in Malaysia on nutritional composition of gluten free products versus gluten-containing food products. Therefore, the objective of this study was to investigate the nutritional composition (energy, carbohydrate, protein, fat and dietary fibre) based on Nutrition Information Panel and cost per 1 00g between gluten-free and gluten-containing food products in Federal Territory of Kuala Lumpur, Malaysia. The nutritional composition and cost of 106 food products were determined and compared: gluten-free food products (n = 41) with gluten-containing food products (n = 65) available from 4 grocery stores in Federal Territory of Kuala Lumpur, Malaysia were purposively selected. An independent samples t-test was used to determine the differences in nutritional composition and cost between both food products. The findings showed that the energy content was significantly higher especially in the gluten-free brownie mix and spaghetti (p < 0.05), and carbohydrate content was higher in gluten-free all-purpose flour and spaghetti (p < 0.05) than gluten-containing food products. Low protein content was found in gluten-free bread mix, chocolate cake mix, all-purpose flour, spaghetti and biscuits (p < 0.05). Across all gluten-free food products, only lasagne sheet was determined as having a low content of dietary fibre (p < 0.05). The cost for the majority of gluten-free food products was significantly higher as compared to gluten-containing food products (p < 0.05). In conclusion, this study showed that the gluten-free food products had an overall similar nutritional composition with gluten containing food products except for protein content and the cost. Excessive consumption of gluten-free food products does not give any beneficial effects toward health but rather show critical health conditions such as overweight and obesity.
| Item Type: | Project Paper |
|---|---|
| Subjects: | R Medicine > RM Therapeutics. Pharmacology |
| Faculty: | Faculty of Medicine and Health Science |
| Depositing User: | Ms Norafizah Radzuan |
| Date Deposited: | 18 Mar 2026 04:32 |
| Last Modified: | 18 Mar 2026 04:32 |
| URI: | http://psaspb.upm.edu.my/id/eprint/2776 |
Actions (login required)
 |
View Item |