Table S1. Description of the gluten-free products and products with gluten analyzed.

Group of product / Subgroup of product / Foodstuff
With gluten
n / Gluten–free
n / Total
n
Cookies / Simple cookies / 23 / 12 / 35
Cookie with fiber / 9 / 9
Chocolate cookies / 20 / 14 / 34
Chocolate cookies with fiber / 5 / 5
Total / 57 / 26 / 83
Bakery-patisserie / Chocolate croissant / 9 / 6 / 15
Sponge / 4 / 6 / 10
Chocolate sponge / 3 / 2 / 5
Fairy cake/sponge cake / 12 / 6 / 18
Chocolate fairy cake/sponge cake / 4 / 6 / 10
Sweet bun / 3 / 7 / 10
Sweet Chocolate bun / 12 / 6 / 18
ring doughnut / 3 / 2 / 5
Chocolate ring doughnut / 6 / 2 / 8
Chocolate croissant / 7 / 5 / 12
Total / 63 / 48 / 111
Pasta / Dry pasta / 18 / 9 / 27
Fresh pasta / 2 / 2
Egg pasta / 5 / 3 / 8
Vegetable pasta / 5 / 5
Wholemeal pasta / 5 / 5
stuffed pasta / 3 / 3 / 6
Total / 38 / 15 / 53
Breakfastcereals / Normal cereals / 11 / 7 / 18
Wholecereals / 7 / 1 / 8
Chocolate cereals / 4 / 3 / 7
Total / 22 / 11 / 33
Cerealbars / Total / 7 / 3 / 10
Baby formulas / Total / 21 / 9 / 30
Flour / Total / 13 / 7 / 20
Dough/pastry/pizza* / Dough / 24 / 9 / 33
Mix / 14 / 9 / 23
Total / 38 / 18 / 56
Cakes / Total / 5 / 8 / 13
Breads / White bread / 5 / 23 / 28
Rusks / 4 / 9 / 13
Tin loaf / 6 / 8 / 14
breadcrumbs / 4 / 5 / 9
Wholemeal bread/ with seeds / 6 / 4 / 10
Bread mix / 0 / 13 / 13
Total / 25 / 62 / 87
Sum Total / 289 / 206

n: number of foodstuffs analyzed in each group

* Foodstuffs included in this group are different from the rest of foods present in this study due to their ingredients and their conservation properties. They are made by mixing flour with water and salt mainly and they need to be stored at 2-8ºC. In this group “dough” and “Mix” subgroups were classified. “Mix” group includes mixtures for preparing pizzas, quiche lorraines, etc.

Table S2. Energy, protein, total carbohydrates, simple carbohydrates, total lipids and saturated lipids label content per 100g of product in gluten containing and gluten-free rendered foodstuffs of food groups which had no changes in composition.

Cookies / Breakfast Cereals / Baby formulas / Cakes
Content / Foodstuff / Mean / SD / P / Mean / SD / P / Mean / SD / P / Mean / SD / P
Energy
(kJ) / With gluten / 1971 / 106 / 0.80 / 1612 / 95 / 0.58 / 1629 / 45.8 / 0.73 / 1228 / 558 / 0.77
Gluten–free / 1985 / 274 / 1593 / 93 / 1622 / 48.4 / 1313 / 348
Protein
(g) / With gluten / 6.43 / 1.12 / 0.36 / 9.95 / 2.68 / 0.13 / 8.66 / 2.25 / 0.17 / 3.80 / 2.17 / 0.87
Gluten–free / 5.88 / 2.89 / 8.54 / 2.01 / 7.11 / 3.76 / 4.00 / 2.31
Total carbohydrates
(g) / With gluten / 67.7 / 6.0 / 0.44 / 72.63 / 8.37 / 0.23 / 81.71 / 4.59 / 0.42 / 38.2 / 20.3 / 0.38
Gluten–free / 65.9 / 10.9 / 76.45 / 8.53 / 83.47 / 6.96 / 40.70 / 15.3
Simple
carbohydrates
(g) / With gluten / 24.4 / 9.85 / 0.81 / 21.18 / 6.13 / 0.06 / 25.97 / 6.03 / 0.81 / 25.8 / 9.96 / 0.42
Gluten–free / 23.8 / 10.5 / 13.3 / 11.18 / 25.17 / 9.85 / 20.33 / 11.3
Total lipids
(g) / With gluten / 21.5 / 18.9 / 0.83 / 4.54 / 4.07 / 0.70 / 2.41 / 1.92 / 0.99 / 13.80 / 6.10 / 0.96
Gluten–free / 20. / 8.22 / 4.00 / 2.97 / 2.40 / 2.11 / 14.00 / 8.25
Saturated lipids
(g) / With gluten / 7.87 / 4.43 / 0.09 / 1.90 / 2.18 / 0.580 / 0.60 / 0.98 / 0.45 / 5.8 / 2.17 / 0.02
Gluten–free / 9.84 / 5.41 / 1.50 / 1.08 / 0.58 / 2.11 / 2.33 / 1.86

Values are expressed as means and standard deviations (SD).

Table S3. Fibre, sodium, salt and cholesterol label content per 100g of product in gluten containing and gluten-free rendered foodstuffs of food groups which had no changes in composition.

Breakfast Cereals / Cakes / Bread
Content / Foodstuff / Mean / SD / P / Mean / SD / P / Mean / SD / P
Fibre (g) / With gluten / 6.86 / 5.64 / 0.47 / 0.60 / 0.55 / 0.18 / 4.80 / 2.86 / 0.13
Gluten–free / 5.50 / 2.32 / 2.17 / 2.32 / 3.90 / 2.34
Sodium
(mg) / With gluten / 122.2 / 208 / 0.21 / 86.7 / 133 / 0.42 / 478 / 245 / 0.11
Gluten–free / 264 / 334 / 170 / 140 / 584 / 272
Salt (mg) / With gluten / 329 / 532 / 0.25 / 217 / 333 / 0.42 / 1194 / 612 / 0.11
Gluten–free / 660 / 836 / 425 / 350 / 1461 / 680
Cholesterol
(mg) / With gluten / 2.20 / 4.91 / - / - / - / 0.71 / 1.89 / 0.22
Gluten–free / - / - / - / - / 19.4 / 38.8

Values are expressed as means and standard deviations (SD)