(Sheryl Ubelacker/ Canadian Press) — Despite being associated with a “health halo,” gluten-free foods marketed to children are often high in sugar and aren’t nutritionally superior to regular products aimed at kids, a study has found.
About one per cent of children must avoid foods made with gluten-containing wheat, barley, rye and sometimes oats because of celiac disease, an autoimmune disorder that can cause serious damage to the small intestine.
But some parents opt for gluten-free foods for kids without the condition because they believe the products are healthier, said researcher Charlene Elliott of the University of Calgary.
“For many consumers, gluten-free is the new ‘better for you,”‘ said Elliott, Canada Research Chair in food marketing policy on children’s health. “But when you look at the nutritional profile of packaged gluten-free foods, this is not the case.”
Parents of children with a gluten intolerance or sensitivity, along with those who purchase gluten-free products for other health reasons, need to carefully assess product labels when making purchases, she said, noting that her study found that about 80 per cent of child-targeted gluten-free products have high sugar levels. (…)