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Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil.
Nutrients. 2020 Jul 27; 12(8)N

Abstract

Nowadays, the world is experiencing an increased demand for gluten-free products associated with the high prevalence of gluten-related disorders (GRD). As this market thrives, bread stands out as the most demanded and consumed product, highlighting the need to evaluate its nutritional quality. In this sense, this cross-sectional study aimed to assess the ingredients, chemical composition, and glycemic index of gluten-free bread (GFB) commercialized nationwide in Brazil. The labels were analyzed according to their ingredients and composition. In addition, centesimal composition analysis (moisture, carbohydrates, protein, ash, lipid, and fiber) was performed using the official methods, as well as the in vivo glycemic index. Significant differences between manufacturing lots of each brand and between different gluten-free bread samples were found. There is a mismatch from what is stipulated by the Brazilian legislation between analytical data and the data described on sample labels. Samples showed predominantly refined starch and high glycemic index profile. Most samples (75%, n = 6) of the non-whole gluten-free bread (n = 8) presented high glycemic index (GI). From four whole food/multigrain gluten-free bread samples, three of them (75%) presented medium GI. However, two samples presented GI near the value to be considered high. The results suggest a lack of production control, impairing the gluten-free nutritional label as a reliable information source and tool for dietary control. Therefore, it is necessary to standardize the process of gluten-free bread production and labeling, as well as to improve the nutritional characteristics of these products, aiming the give accurate information to consumers and provide a healthier product beyond the sensory characteristics.

Authors+Show Affiliations

Department of Nutrition, University of Brasília, 70910-900 Brasília, Federal District, Brazil.Department of Nutrition, University of Brasília, 70910-900 Brasília, Federal District, Brazil.Agronomy and Veterinary Faculty, University of Brasília, 70910-900 Brasília, Federal District, Brazil.Institute of Food Technology, 13070-178 Campinas, São Paulo, Brazil.Institute of Food Technology, 13070-178 Campinas, São Paulo, Brazil.Department of Nutrition, University of Brasília, 70910-900 Brasília, Federal District, Brazil.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32726985

Citation

Romão, Bernardo, et al. "Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil." Nutrients, vol. 12, no. 8, 2020.
Romão B, Botelho RBA, Alencar ER, et al. Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil. Nutrients. 2020;12(8).
Romão, B., Botelho, R. B. A., Alencar, E. R., da Silva, V. S. N., Pacheco, M. T. B., & Zandonadi, R. P. (2020). Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil. Nutrients, 12(8). https://doi.org/10.3390/nu12082234
Romão B, et al. Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil. Nutrients. 2020 Jul 27;12(8) PubMed PMID: 32726985.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil. AU - Romão,Bernardo, AU - Botelho,Raquel Braz Assunção, AU - Alencar,Ernandes Rodrigues, AU - da Silva,Vera Sônia Nunes, AU - Pacheco,Maria Teresa Bertoldo, AU - Zandonadi,Renata Puppin, Y1 - 2020/07/27/ PY - 2020/07/08/received PY - 2020/07/16/revised PY - 2020/07/18/accepted PY - 2020/7/31/entrez PY - 2020/7/31/pubmed PY - 2021/3/16/medline KW - gluten-free bread KW - gluten-related disorders KW - glycemic index KW - nutritional quality JF - Nutrients JO - Nutrients VL - 12 IS - 8 N2 - Nowadays, the world is experiencing an increased demand for gluten-free products associated with the high prevalence of gluten-related disorders (GRD). As this market thrives, bread stands out as the most demanded and consumed product, highlighting the need to evaluate its nutritional quality. In this sense, this cross-sectional study aimed to assess the ingredients, chemical composition, and glycemic index of gluten-free bread (GFB) commercialized nationwide in Brazil. The labels were analyzed according to their ingredients and composition. In addition, centesimal composition analysis (moisture, carbohydrates, protein, ash, lipid, and fiber) was performed using the official methods, as well as the in vivo glycemic index. Significant differences between manufacturing lots of each brand and between different gluten-free bread samples were found. There is a mismatch from what is stipulated by the Brazilian legislation between analytical data and the data described on sample labels. Samples showed predominantly refined starch and high glycemic index profile. Most samples (75%, n = 6) of the non-whole gluten-free bread (n = 8) presented high glycemic index (GI). From four whole food/multigrain gluten-free bread samples, three of them (75%) presented medium GI. However, two samples presented GI near the value to be considered high. The results suggest a lack of production control, impairing the gluten-free nutritional label as a reliable information source and tool for dietary control. Therefore, it is necessary to standardize the process of gluten-free bread production and labeling, as well as to improve the nutritional characteristics of these products, aiming the give accurate information to consumers and provide a healthier product beyond the sensory characteristics. SN - 2072-6643 UR - https://www.unboundmedicine.com/medline/citation/32726985/Chemical_Composition_and_Glycemic_Index_of_Gluten_Free_Bread_Commercialized_in_Brazil_ DB - PRIME DP - Unbound Medicine ER -