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Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil.
Int J Food Sci Nutr. 2019 Aug; 70(5):562-569.IJ

Abstract

This study aimed at evaluating the ingredients and nutritional information of commercially-available gluten-free bread (GFB) in Brazil. A total of 128 products were studied, of which 87% presented the sandwich loaf shape. Traditional GFBs (n = 114) had as main ingredient the refined rice flour and starches, whereas alternative ones (n = 14) presented whole rice flour. Raw materials suggested by science to improve nutrients and bioactive compounds of gluten-free foodstuffs were observed in the ingredient list of most products (n = 86); however, they were used in lower levels, thus no significant differences were observed for nutritional information between the different categories of GFB. No products with added vitamins or minerals were found, though 77% of them included hydrocolloids in their formulations - other food additives were also observed. Despite the increased gluten-free food market, there is still a gap between science and market, especially regarding the approaches to improve the GFB diversity and nutritional quality.

Authors+Show Affiliations

a Departamento de Biociências , Universidade Federal de São Paulo , Santos , Brasil.a Departamento de Biociências , Universidade Federal de São Paulo , Santos , Brasil.a Departamento de Biociências , Universidade Federal de São Paulo , Santos , Brasil.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30616431

Citation

Santos, Fernanda G., et al. "Analysis of Ingredient and Nutritional Labeling of Commercially Available Gluten-free Bread in Brazil." International Journal of Food Sciences and Nutrition, vol. 70, no. 5, 2019, pp. 562-569.
Santos FG, Aguiar EV, Capriles VD. Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil. Int J Food Sci Nutr. 2019;70(5):562-569.
Santos, F. G., Aguiar, E. V., & Capriles, V. D. (2019). Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil. International Journal of Food Sciences and Nutrition, 70(5), 562-569. https://doi.org/10.1080/09637486.2018.1551336
Santos FG, Aguiar EV, Capriles VD. Analysis of Ingredient and Nutritional Labeling of Commercially Available Gluten-free Bread in Brazil. Int J Food Sci Nutr. 2019;70(5):562-569. PubMed PMID: 30616431.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil. AU - Santos,Fernanda G, AU - Aguiar,Etiene V, AU - Capriles,Vanessa D, Y1 - 2019/01/08/ PY - 2019/1/9/pubmed PY - 2019/11/26/medline PY - 2019/1/9/entrez KW - Gluten-free bread KW - coeliac disease KW - food labelling KW - ingredient list KW - nutrition information SP - 562 EP - 569 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 70 IS - 5 N2 - This study aimed at evaluating the ingredients and nutritional information of commercially-available gluten-free bread (GFB) in Brazil. A total of 128 products were studied, of which 87% presented the sandwich loaf shape. Traditional GFBs (n = 114) had as main ingredient the refined rice flour and starches, whereas alternative ones (n = 14) presented whole rice flour. Raw materials suggested by science to improve nutrients and bioactive compounds of gluten-free foodstuffs were observed in the ingredient list of most products (n = 86); however, they were used in lower levels, thus no significant differences were observed for nutritional information between the different categories of GFB. No products with added vitamins or minerals were found, though 77% of them included hydrocolloids in their formulations - other food additives were also observed. Despite the increased gluten-free food market, there is still a gap between science and market, especially regarding the approaches to improve the GFB diversity and nutritional quality. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/30616431/Analysis_of_ingredient_and_nutritional_labeling_of_commercially_available_gluten_free_bread_in_Brazil_ DB - PRIME DP - Unbound Medicine ER -