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Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges.
Crit Rev Food Sci Nutr. 2021 Jul 22 [Online ahead of print]CR

Abstract

Recently, there has been an increase in demand for gluten-free (GF) products due to the growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free diet. Gluten-free bread (GFB) is a staple food product; therefore, many recent studies have reported the nutritional properties of GFB. However, an overview of the current ingredients and nutritional labeling of GFB worldwide has not yet been provided. This review aimed to gather the latest information regarding the most used ingredients in GFB formulations and the nutritional quality of these products from different countries, based on studies published in the last decade (2010-2020). Our analysis showed that GFB had a lower protein and a higher fat content than gluten-containing bread, and the dietary fiber content was highly variable between countries. Some studies have revealed a high glycaemic index in most products, which is associated with the extensive use of rice flour and starch as the main ingredients in GFB formulation. Label information presented significant differences from the data obtained through the chemical analysis of fiber and other nutritional components. Micronutrient fortification is not common in the GFB. The nutritional quality of commercial GFB is a crucial issue that needs to be addressed.

Authors+Show Affiliations

Department of Biosciences, Federal University of São Paulo, Santos, São Paulo, Brazil.Department of Biosciences, Federal University of São Paulo, Santos, São Paulo, Brazil.Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.Department of Biosciences, Federal University of São Paulo, Santos, São Paulo, Brazil.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34291689

Citation

Aguiar, Etiene V., et al. "Nutritional Facts Regarding Commercially Available Gluten-free Bread Worldwide: Recent Advances and Future Challenges." Critical Reviews in Food Science and Nutrition, 2021, pp. 1-13.
Aguiar EV, Santos FG, Krupa-Kozak U, et al. Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges. Crit Rev Food Sci Nutr. 2021.
Aguiar, E. V., Santos, F. G., Krupa-Kozak, U., & Capriles, V. D. (2021). Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges. Critical Reviews in Food Science and Nutrition, 1-13. https://doi.org/10.1080/10408398.2021.1952403
Aguiar EV, et al. Nutritional Facts Regarding Commercially Available Gluten-free Bread Worldwide: Recent Advances and Future Challenges. Crit Rev Food Sci Nutr. 2021 Jul 22;1-13. PubMed PMID: 34291689.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges. AU - Aguiar,Etiene V, AU - Santos,Fernanda G, AU - Krupa-Kozak,Urszula, AU - Capriles,Vanessa D, Y1 - 2021/07/22/ PY - 2021/7/22/entrez PY - 2021/7/23/pubmed PY - 2021/7/23/medline KW - Food labeling KW - gluten-free KW - glycaemic index KW - ingredient list KW - nutrition facts SP - 1 EP - 13 JF - Critical reviews in food science and nutrition JO - Crit Rev Food Sci Nutr N2 - Recently, there has been an increase in demand for gluten-free (GF) products due to the growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free diet. Gluten-free bread (GFB) is a staple food product; therefore, many recent studies have reported the nutritional properties of GFB. However, an overview of the current ingredients and nutritional labeling of GFB worldwide has not yet been provided. This review aimed to gather the latest information regarding the most used ingredients in GFB formulations and the nutritional quality of these products from different countries, based on studies published in the last decade (2010-2020). Our analysis showed that GFB had a lower protein and a higher fat content than gluten-containing bread, and the dietary fiber content was highly variable between countries. Some studies have revealed a high glycaemic index in most products, which is associated with the extensive use of rice flour and starch as the main ingredients in GFB formulation. Label information presented significant differences from the data obtained through the chemical analysis of fiber and other nutritional components. Micronutrient fortification is not common in the GFB. The nutritional quality of commercial GFB is a crucial issue that needs to be addressed. SN - 1549-7852 UR - https://www.unboundmedicine.com/medline/citation/34291689/Nutritional_facts_regarding_commercially_available_gluten_free_bread_worldwide:_Recent_advances_and_future_challenges_ L2 - https://www.tandfonline.com/doi/full/10.1080/10408398.2021.1952403 DB - PRIME DP - Unbound Medicine ER -
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