Nutritional composition of gluten-free food versus regular food sold in the Italian market.

Background: Some concerns have been raised about the nutritional composition of gluten-free (GF) food.

Aim: To compare the nutritional composition of GF food with regular foods.

Methods: This study examined in total 235 GF products and 349 regular products purchased in Italy, from seven categories: biscuits, rusks, snacks, bread, pasta, bread substitutes and wheat flour.

Dietary habits and body weight at long-term following biliopancreatic diversion.

Aim: This study aims to evaluate the role of simple carbohydrates and alcohol intake in determining weight of stabilization at long-term following malabsorptive bariatric surgery.

Material And Methods: Sixty patients at more than 2 years following biliopancreatic diversion (BPD) were submitted to an alimentary interview for evaluating the daily consumption of simple sugar, fruits, ice-cream, sweets, and caloric and alcoholic beverages. Eating behavior was assessed by Three Factors Eating Questionnaire.