<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112020000500024</article-id>
<article-id pub-id-type="doi">10.20960/nh.03016</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[A comparison of the nutritional profile and price of gluten-free products and their gluten-containing counterparts available in the Spanish market]]></article-title>
<article-title xml:lang="es"><![CDATA[Comparación del perfil nutricional y del precio de los productos sin gluten y sus homólogos con gluten disponibles en el mercado español]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Babio]]></surname>
<given-names><![CDATA[Nancy]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A3"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lladó-Bellette]]></surname>
<given-names><![CDATA[Núria]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Besora-Moreno]]></surname>
<given-names><![CDATA[María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castillejo]]></surname>
<given-names><![CDATA[Gemma]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guillén]]></surname>
<given-names><![CDATA[Núria]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Cerezo]]></surname>
<given-names><![CDATA[Francesc]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vilchez]]></surname>
<given-names><![CDATA[Elisenda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Roger]]></surname>
<given-names><![CDATA[Esther]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Alonso]]></surname>
<given-names><![CDATA[Pablo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A3 "/>
<xref ref-type="aff" rid="Af6"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salas-Salvadó]]></surname>
<given-names><![CDATA[Jordi]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A3"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universitat Rovira i Virgili Departament de Bioquimica i Biotecnologia Unitat Nutrició Humana]]></institution>
<addr-line><![CDATA[Reus Tarragona]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Hospital Universitari Sant Joan de Reus Institut d&#8217;Investigació Sanitària Pere Virgili ]]></institution>
<addr-line><![CDATA[Reus Tarragona]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto de Salud Carlos III Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición ]]></institution>
<addr-line><![CDATA[Madrid ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universitat Rovira i Virgili Unitat de Trastorns Relacionats amb el Gluten del Camp de Tarragona ]]></institution>
<addr-line><![CDATA[Reus Tarragona]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Associació Celíacs de Catalunya Nutrition Department ]]></institution>
<addr-line><![CDATA[Barcelona ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af6">
<institution><![CDATA[,Instituto de investigación biomédica de Málaga Universidad de Málaga Department of Endocrinology and Nutrition. Hospital Universitario Virgen de la Victoria]]></institution>
<addr-line><![CDATA[Málaga ]]></addr-line>
<country>Spain</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2020</year>
</pub-date>
<volume>37</volume>
<numero>4</numero>
<fpage>814</fpage>
<lpage>822</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112020000500024&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112020000500024&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112020000500024&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Background: to date, gluten-free (GF) diet is the only treatment available for individuals with celiac disease. Both individual and collective food intake assessments are a challenge because a food composition database of GF products (GFPs) is lacking.  Objectives: to describe the process of developing a food composition database of GFPs, and to compare the nutritional profile and price of some GFPs and non-GFPs.  Methods: initially, a total of 216 brands of GFPs marketed in Spain were recorded. Nutritional information was collected from nutritional labels and product fact sheets that had been provided by food companies or collected first-hand by researchers. Then, the nutritional profile and price of the cereal and cereal byproducts foodstuff groups, including 19 types of products, were compared. Statistical analyses were performed using the SPSS statistical program (22.0 edition; SPSS, Chicago, IL, USA).  Results: a total of 2,247 GFPs from 126 different foodstuff brands were included in the food composition database of GFPs (CELIAC-BASE). We classified these products into 14 foodstuff groups. The protein content of the GFPs studied was significantly lower, and the price was higher, than that of their non-GFP counterparts. Some, but not all, GFPs had a higher content of fat and sugar, and a lower content of dietary fiber as compared to their non-GFP counterparts. Some GFPs were up to 6 times more expensive than the corresponding non-GFPs.  Conclusions: CELIAC-BASE is a pioneering tool for dietitians. Many GFPs have poor nutritional profiles and should be consumed only occasionally in a balanced GF diet.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: hasta la fecha, una dieta sin gluten (SG) es el único tratamiento para las personas con enfermedad celíaca. Tanto las evaluaciones de ingesta de alimentos individuales como las colectivas son un desafío debido a la falta de una base de datos de composición de productos SG (PSG).  Objetivos: describir el proceso de desarrollo de una base de datos de composición de PSG y comparar el perfil nutricional y el precio de algunos PSG y productos con gluten.  Métodos: inicialmente, se registraron un total de 216 marcas de PSG comercializadas en España. La información nutricional se recopiló de las etiquetas nutricionales y hojas informativas de los productos, que habían sido proporcionadas por las compañías de alimentos o recopiladas de primera mano por los investigadores. Luego, se compararon el perfil nutricional y el precio de los grupos de cereales y subproductos alimenticios, incluidos 19 tipos de productos. Los análisis estadísticos se realizaron utilizando el programa estadístico SPSS (edición 22.0; SPSS, Chicago, IL, EUA).  Resultados: se incluyeron un total de 2247 PSG de 126 marcas de alimentos diferentes en la base de datos de composición de PSG (CELIAC-BASE). Clasificamos estos productos en 14 grupos de alimentos. El contenido de proteínas de los PSG estudiados fue significativamente menor, y el precio de los mismos fue más alto, que el de sus homólogos con gluten. Algunos PSG, pero no todos, presentaron un mayor contenido de grasa y azúcar, y un menor contenido de fibra dietética, que sus homólogos con gluten. Algunos PSG eran hasta 6 veces más caros que sus homólogos con gluten.  Conclusiones: CELIAC-BASE es una herramienta pionera para dietistas-nutricionistas. Muchos PSG tienen perfiles nutricionales no saludables y deben consumirse solo ocasionalmente en una dieta equilibrada libre de gluten.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Celiac disease]]></kwd>
<kwd lng="en"><![CDATA[Nutritional assessment]]></kwd>
<kwd lng="en"><![CDATA[Gluten-free diet]]></kwd>
<kwd lng="es"><![CDATA[Enfermedad celíaca]]></kwd>
<kwd lng="es"><![CDATA[Evaluación nutricional]]></kwd>
<kwd lng="es"><![CDATA[Dieta libre de gluten]]></kwd>
</kwd-group>
</article-meta>
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