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.
Nutrients. 2020 Jul 27;12(8):2234. doi: 10.3390/nu12082234.
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%, = 6) of the non-whole gluten-free bread ( = 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.
如今，全球对与麸质相关疾病（GRD）高发率相关的无麸质产品的需求不断增加。随着这个市场的蓬勃发展，面包作为最受欢迎和消费的产品脱颖而出，突出了评估其营养质量的必要性。在这种情况下，这项横断面研究旨在评估巴西全国商业化销售的无麸质面包（GFB）的成分、化学组成和血糖指数。根据成分和组成分析了标签。此外，还使用官方方法进行了 centesimal 组成分析（水分、碳水化合物、蛋白质、灰分、脂质和纤维），以及体内血糖指数。发现每个品牌的生产批次之间以及不同无麸质面包样品之间存在显著差异。巴西法规规定的分析数据与样品标签上描述的数据之间存在不匹配。样品显示出主要是精制淀粉和高血糖指数特征。非全麦无麸质面包（n=8）中大多数（75%，n=6）样本的血糖指数较高（GI）。在四个全谷物/多谷物无麸质面包样本中，有三个（75%）呈现中等 GI。然而，有两个样本的血糖指数接近被认为较高的值。结果表明生产控制不足，影响了无麸质营养标签作为饮食控制的可靠信息来源和工具。因此，有必要规范无麸质面包的生产和标签过程，并改善这些产品的营养特性，为消费者提供准确的信息，并提供超越感官特性的更健康产品。
