• Idoia Larretxi, Itziar Churruca, Virginia Navarro, Jonatan Miranda, Arrate Lasa, Maria Ángeles Bustamante, and Edurne Simon.
• Gluten Analysis Laboratory of the University of the Basque Country, Department of Nutrition and Food Science, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain.
• Nutrition. 2020 Feb 1; 70: 110586.

ObjectiveThe aim of the present work was to assess the content of fiber and resistant starch (RS) in several gluten-free products (GFPs), compare them with their gluten-containing analogs (GCP) analytically and with label data, and measure the contribution of these foodstuffs to the fiber content of a gluten-free diet.MethodsTotal dietary fiber and RS content in a large amount of GFP (n = 55) and their counterparts (n = 55) were measured by analytical techniques based on AOAC methods. Dietary assessment was carried out with a sample of 141 individuals (pediatric and adult patients with celiac disease) submitted to a food frequency questionnaire and a 24-h recall survey (three times on different days).ResultsIn general terms, GFP and GCP showed similar fiber and RS content, with the exception of breads, which revealed a higher percentage of both in GFPs. This food group was the main contributor to fiber intake in both groups of patients. Even if GFPs were to be blamed for being nutritionally poorer than GCPs, this was not the case for fiber.ConclusionsThe fiber and RS content were not different in the studied samples, except for the bread. It is noteworthy that label information can underestimate fiber consumption among those with celiac disease, and this must be considered for future database revision. Additionally, we demonstrated a significant effect on the fiber intake of children and adults due to GFPs, and especially to bread, a widely consumed basic product.Copyright © 2019 Elsevier Inc. All rights reserved.

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