Nutritional Evaluation of Domestic and International Gluten-Free Products According to the Alternative Ingredients Used

This study investigated the types of alternative ingredients used in domestic and international gluten-free products and evaluated their nutritional composition, with particular emphasis on protein quality. A total of 561 gluten-free products manufactured and sold both domestically and internationally through online and offline channels were collected and analyzed. Grains were identified as the most commonly used gluten substitute (68.28%), followed by nuts (17.13%), tubers (10.19%), and legumes (4.40%). International products accounted for a substantially larger proportion of the market (75.40%) than domestic products (24.60%). Among product categories, candy products exhibited the highest price per 100 g (19,945.66 KRW), whereas sauces showed the highest energy content (498.12 kcal/100 g). Nutritional characteristics varied significantly according to the primary alternative ingredient. Nut-based products contained significantly higher levels of energy, total fat, and saturated fat, while grain- and tuber-based products exhibited significantly higher carbohydrate content. In contrast, legume-based products showed significantly lower sugar contents and superior protein quality. Specifically, legume-based products demonstrated the highest protein content (20.84 g/100 g), percentage of recommended intake (32.06%), nutrient density (64.27 g/1,000 kcal), and Index of Nutritional Quality (INQ; 2.57) among all substitute groups. Compared with international products, domestic gluten-free products were characterized by significantly lower prices, energy contents, and carbohydrate levels. These findings indicate that the type of alternative ingredient used strongly influences the nutritional quality of gluten-free products and suggest that legumes may serve as a nutritionally and economically advantageous substitute for gluten-containing ingredients.