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The consumption of gluten-free (GF) foods by children has been increasing dramatically during the past few years, as families have been adopting GF diets to try to eat healthier and to address gluten sensitivity from celiac disease, which affects about 1% of children in the U.S. and worldwide.
To assess the nutritional quality of GF products for kids, researchers in Canada purchased all foods marketed to children (e.g., had “kids” in the name or child-friendly graphics or promotions) from two major supermarket chains and analyzed nutrition information from the product labels.
GF products had less sodium, total fat, and saturated fat than products without a GF label, but they also had less protein and a greater proportion of calories from suga…