Differences in the macronutrient and dietary fibre profile of gluten-free products as compared to their gluten-containing counterparts

Calvo-Lerma, Joaquim; Crespo-Escobar, Paula; Martínez-Barona, Sandra; Fornés-Ferrer, Victoria; Donat, Ester; Ribes-Koninckx, Carmen

doi:10.1038/s41430-018-0385-6

Cited by 57 publications

(77 citation statements)

References 24 publications

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“…However, they similarly found that the gluten-free bread products contain significantly less protein but not enough to influence the HSR [54]. In contrast, the study by Calvo-Lerma et al noticed significantly higher total fat contents of the gluten-free bread products which is a finding that our study does not support [53]. However, this study was on the Spanish market and had a smaller sample size of bread compared to ours.…”

Section: Discussioncontrasting

confidence: 89%

“…Gluten-free bread products were less healthy than non-gluten free products due to lower protein content. Given that gluten is the protein part of the wheat grain (often the main component of bread), the result was expected and in alignment with previous studies [51][52][53]. An almost identical study with larger sample size conducted by Wu et al in 2015 showed no significant difference for the HSR between gluten-free and gluten-containing bread in the Australian market [54].…”

Section: Discussionsupporting

confidence: 82%

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A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden

et al. 2020

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Processed food is associated with unhealthy qualities such as higher content of harmful fats, sugars and salt. The aim of our study was to compare the nutritional qualities of supermarket’s own brands and regular brands of bread sold in Sweden. Additionally, we compared the nutritional qualities of gluten-free and gluten-containing bread. We collected information from the labels of 332 bread products available in the largest grocery store chains. The Australian Health Star Rating (HSR) system was used to quantify the nutritional quality of each bread product. We compared all supermarket’s own brand products to regular brand products, and gluten-free to gluten-containing bread. The mean HSR for the supermarket’s own brands was lower than the regular brands (3.6 vs. 3.7; p = 0.046). For the regular brand products, the fibre, sugar and total fat content were greater (p < 0.001, p = 0.002 and p = 0.021, respectively), while less protein (p = 0.009) compared to regular bread products. Gluten-free bread had a lower HSR than gluten-containing bread (mean 3.5 vs. 3.8, respectively; p < 0.001). The regular brand products were slightly healthier than the supermarket’s own brands, primarily as a result of a higher fibre content. Gluten-free bread products were slightly unhealthier due to a lower protein content.

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Section: Discussioncontrasting

confidence: 89%

Section: Discussionsupporting

confidence: 82%

A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden

et al. 2020

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“…The new gluten-free breads could be labelled with the nutrition claim "high fiber content," as they contain at least 6 g of fiber per 100 g [39]. TDF values in B2 and B3 were higher than the average gluten-free pumpernickel-style breads (5.30%) [40] and other commercial gluten-free breads (5.77%) [41]. However, still a substantial number of studies have not provided any information on fiber content in gluten-free breads [42].…”

Section: Food Safety Of Isolated Coffee Cascara Dietary Fibre and Breadsmentioning

confidence: 99%

Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation

Iriondo‐DeHond

Iriondo-DeHond³

et al. 2020

Molecules

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This study aimed to assess the physicochemical, nutritional and sensory properties of gluten-free breads containing isolated coffee cascara dietary fiber (ICCDF) as a food ingredient. ICCDF was obtained by aqueous extraction. The oil and water holding capacity and the nutritional profile of the novel ingredient were determined. Its safety was certificated by analysis of ochratoxin A, caffeine and gluten. Gluten-free bread formulations were prepared enriching a commercial bakery premix in rice protein (8%) and ICCDF (3% and 4.5%). Nutritional profile of the novel gluten-free breads (dietary fiber, protein, amino acids, lipids, fatty acid profile and resistant starch), as well as bread volume, crumb density, moisture, firmness, elasticity and color intensity were determined. A sensory quantitative descriptive analysis of the breads was conducted using eight trained panelists. New breads showed significantly higher (p < 0.05) content of dietary fiber and protein than the control bread. The addition of ICCDF allowed increasing dough yield, a less crumb firmness and a higher crumb elasticity. The nutrition claims “source of protein and high in dietary fiber” were assigned to the new formulations. In conclusion, a certificated gluten-free bread with improved nutritional and physicochemical properties and good sensorial profile was obtained.

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“…At the same time, with the increasing number of people who adhere to GFD, the market for these products also grows, but there are still doubts about their nutritional quality [13]. Starches and flours from rice, corn, and potatoes with lower micronutrients, protein, dietary fiber content, and a high glycemic index tend to be used to produce well-accepted products [7,11,14].…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil

et al. 2020

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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.

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Differences in the macronutrient and dietary fibre profile of gluten-free products as compared to their gluten-containing counterparts

Cited by 57 publications

References 24 publications

A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden

A Comparison of the Nutritional Qualities of Supermarket’s Own and Regular Brands of Bread in Sweden

Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation

Chemical Composition and Glycemic Index of Gluten-Free Bread Commercialized in Brazil

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