Question 11184 — health

Summary

Mr. Gaël Le Bohec draws the attention of the Minister of Agriculture and Food to a study published in July 2018 by the 60 million consumers Institute concerning gluten-free food products. Supposed to improve health, gluten-free foods are increasingly popular with supermarkets and the French, even if the latter are not intolerant. However, “these ultra-processed products food industry are not without risk,” notes this study which also highlights their “exorbitant prices”. Very high glycemic loads, protein deficiencies, low fiber compositions, high levels of salt and additives (thickeners, emulsifiers): the findings released by the study are worrying since gluten-free foods would be much more caloric than foods without gluten. would not contain. A 2017 Spanish study, cited by the 60 Million Consumer Institute, shows for example that gluten-free bread contains on average twice as much fat as conventional bread while it provides three times less protein. Finally, gluten-free foods would increase insulin secretion and blood sugar levels much more sharply, which is not without danger for people. suffering from diabetes in particular. It is clear that gluten-free foods are seen by consumers as being good for their health even though this is far from obvious. Consequently, he wishes to know the measures that the Government intends to take to improve consumer information on the potential risks linked to the consumption of gluten-free foods. He also wants to know if the The Government plans to better regulate the marketing of gluten-free products which are widely marketed, even though they should only be aimed at a population that is truly intolerant to gluten and, by definition, restricted.

Machine translation from French. The official text remains authoritative.

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