Many gluten-free foods are high in calories and sugar, low on fiber and protein, and they cost more − new research

By Sachin Rustgi, Associate Professor of Molecular Breeding, Clemson University

U.S. consumers often pay more for gluten-free products, yet these items typically provide less protein and more sugar and calories compared with gluten-containing alternatives. That is the key finding of my new study, published in the journal Plant Foods for Human Nutrition.

This study compared gluten-free products with their gluten-containing counterparts, and the findings suggested that many perceived benefits of gluten-free products – such as

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