Do you want to go without gluten? The study warns that popular breads can exchange fat fibers – but here is how to choose smarter.
Study: Determination and comparison of fat and fiber contents in flour and breads containing gluten and gluten: dietary effects. Credit Picture: Daisy Daisy / Shutterstock
In a recent study published in the magazine FoodResearchers in Spain evaluated the nutritional composition of gluten -containing (GL) and gluten -free (GF) and fiber, fat and moisture content.
Their findings emphasize that gluten removal from food can lead to a lower natural fiber content unless cold, gum, cellulose or other additives are inserted and higher. GF products also tend to have a higher moisture content, which affects texture and shelf life. Further research is needed to ensure that those who follow GF diets receive comparable nutrition with those who eat GC.
Background
About 1.4% of the world’s population is considered to have celiac disease, a genetic digestive condition caused by an immune reaction to gluten consumption, although many may remain undiagnosed.
Celiac disease causes inflammation in the small intestine and for the people who have it, the only treatment follows a strict and lifelong gf diet. However, the use of wheat in many foods can make it difficult for people with celiac disease to follow a balanced diet that meets their nutritional needs.
In addition, a growing number of people without celiac disease choose to follow GF diets, as many think they are healthier. Pasta and GF bread have become particularly popular and GF Foods are estimated to include 25% of Spanish children’s calories. Since processed GF products may not be sufficiently sufficient, this could increase the risk of nutrient deficiency or eating disorders.
The absence of gluten also affects the texture of food, making the burner, more prone to layer and less elastic. Food producers are trying to improve the texture and shelf life of GF foods with additives that can modify their nutritional content, often reducing protein content and increasing the GF bread content compared to GC bread. GF foods can also contain fewer fibers.
However, few detailed studies have compared GC and GF products based on nutritional composition.
For the study
The research team photographed products and gathered data from the packaging, including component lists, sources of products, health claims and nutritional content, such as proteins, carbohydrates, fibers, fat and calories. They mainly focused on bread and flour, creating lists of related products based on reviews of existing laws and consumption standards.
Samples of three chips were collected, from specialist GF stores and supermarkets for each product. GF products were identified based on a “cross -grained” symbol on the package.
The researchers mixed 25g of each brand. For bread, they ground the product into small pieces before mixing 25g of each brand, unless two chips were available. In this case, 35 grams were mixed.
The fiber was isolated and measured using chemical processes that include ethanol and enzymes before they are adjusted to take ash and proteins. The fat content was measured with hydrochloric acid hydrochloric acid before the fat is extracted with oil ether. The moisture content was measured by drying the sample in an oven until it reaches a steady weight.
Differences between GC and GF products have been evaluated using statistical comparisons such as Mann-Whitney U and T. Tests. The authors note that the use of ease sampling and focusing on Spanish products can limit the generalization of the findings, although they emphasize the relevance to countries with similar stakes.
Findings
The analysis included 159 products, almost evenly divided between the GC and GF elements. These consisted of two to three brands of 24 breads, nine flour mixtures and 21 flours are prepared.
Most samples of flour contained only one type of flour. However, ready -made mixtures included various flour, emulsifiers and additives. GF mixtures had often added fats and fibers (such as gums and cellulose derivatives), which are missing GC mixtures.
As a result, the GF flour had more fats than the GC flour (on average, 3.48g compared to 2.47g per 100g), especially pseudocrilles such as amaranth. Interestingly, while GF flour had higher fat, ready -to -use GF flour mixtures contained lower fat than GC mixtures, but included more fiber additives to improve texture and nutritional profiles. Chickpeas and amaranth flour also contained more fibers. Some GF flour included pseudocrils and legumes, such as amaranth and chickpeas, which of course provide more fibers and can improve overall nutritional quality. GF flour also had a higher moisture content, partly due to hygroscopic ingredients such as starfish.
GF breads were much more likely than GC breads to contain fatty ingredients (94% compared to 64%). Sunflower oil was the most common source of fat, followed by olive oil and high olive oil. However, some GF breads also contained ingredients rich in saturated fats, such as margarine, coconut or palm oil, which were absent from GC breads.
Almost 76% of GF bread, especially crisp bread, contained additional vegetables, cellulose or gum fibers, compared to only 25% of GC bread. It is important that the highest fiber content of GF breads is mainly due to these added ingredients and not to base flour.
The GF Bread also had a higher fat content and humidity than GC Bread, with GF Hot Dog Buns containing more than twice the GC bonds. However, the Multigrain GF bread had similar fat content to white bread. Interestingly, while multi -migrant GC breads had a higher fat content than their corresponding white breads, white GF bread often contained similar levels of high fat due to added oils and fats.
In most cases, GF bread was more fiber than GC bread, but this is mainly due to additional fiber ingredients, not because of the flour itself. Exceptions to this were noted for breads and breads.
Conclusions
Overall, GF flour, including mixes, has higher moisture and fat content, and is lower in fiber than normal flour. GF breads have higher fibers and fat than normal bread, mainly due to added ingredients such as psyllium, gums and vegetable fibers.
While the nutritional quality of GF bread shows improvements, especially with regard to the content of the fiber, it still contains significant amounts of saturated fat. The study emphasizes that the frequent use of saturated fats and margarine ingredients in some GF breads could be a concern for health. To improve the nutritional profile of GF products, authors recommend greater use of legumes or pseudochecal flour, such as chickpeas and amaranth, which are naturally higher in fibers and healthier fats and are already present in some GF flour.
