Aguiar Etiene V, Santos Fernanda G, Krupa-Kozak Urszula, Capriles Vanessa D
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.
Crit Rev Food Sci Nutr. 2023;63(5):693-705. doi: 10.1080/10408398.2021.1952403. Epub 2021 Jul 22.
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.
近年来，由于越来越多对麸质不耐受的人和追求健康的人选择遵循无麸质饮食，对无麸质（GF）产品的需求有所增加。无麸质面包（GFB）是一种主食产品；因此，最近许多研究报告了GFB的营养特性。然而，目前尚未对全球范围内GFB的现有成分和营养标签进行综述。本综述旨在基于过去十年（2010 - 2020年）发表的研究，收集有关GFB配方中最常用成分以及不同国家这些产品营养质量的最新信息。我们的分析表明，GFB的蛋白质含量低于含麸质面包，脂肪含量更高，并且不同国家之间膳食纤维含量差异很大。一些研究表明，大多数产品的血糖指数较高，这与在GFB配方中大量使用米粉和淀粉作为主要成分有关。标签信息与通过对纤维和其他营养成分进行化学分析获得的数据存在显著差异。微量营养素强化在GFB中并不常见。商业GFB的营养质量是一个需要解决的关键问题。
