A new study has found that many gluten-free foods, often perceived as healthier, tend to have higher sugar and calorie content while providing less protein and fiber compared to their gluten-containing counterparts.

Conducted by Sachin Rustgi, Associate Professor of Molecular Biology at Clemson University, the research was published in the journal Plant Foods for Human Nutrition. It highlights that despite being more expensive, gluten-free products may not offer the health benefits many consumers expect, such as weight management and better diabetes control.

The study also found that manufacturers frequently add supplements to compensate for nutritional deficiencies in gluten-free foods. However, incorporating dietary fibers during processing can interfere with protein digestion, further affecting their nutritional value.

The findings suggest that consumers should carefully evaluate gluten-free products, especially those not medically required to follow a gluten-free diet. Researchers emphasize the need for better formulation strategies to improve the nutritional profile of these products.