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Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis.
Romão, Bernardo; Falcomer, Ana Luísa; Palos, Gabriela; Cavalcante, Sandra; Botelho, Raquel Braz Assunção; Nakano, Eduardo Yoshio; Raposo, António; Shakeel, Faiyaz; Alshehri, Sultan; Mahdi, Wael A; Zandonadi, Renata Puppin.
Afiliação
  • Romão B; Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Brasilia 70910-900, DF, Brazil.
  • Falcomer AL; Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Brasilia 70910-900, DF, Brazil.
  • Palos G; Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Brasilia 70910-900, DF, Brazil.
  • Cavalcante S; Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Brasilia 70910-900, DF, Brazil.
  • Botelho RBA; Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, University of Brasília, Brasilia 70910-900, DF, Brazil.
  • Nakano EY; Department of Statistics, University of Brasilia, Brasilia 70910-900, DF, Brazil.
  • Raposo A; CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal.
  • Shakeel F; Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia.
  • Alshehri S; Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia.
  • Mahdi WA; Department of Pharmaceutical Sciences, College of Pharmacy, Almaarefa University, Riyadh 11597, Saudi Arabia.
  • Zandonadi RP; Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia.
Foods ; 10(3)2021 Feb 27.
Article em En | MEDLINE | ID: mdl-33673401
This study aimed to perform a systematic review and meta-analysis of the glycemic index (GI) of gluten-free bread (GFB) and its main ingredients. The systematic review followed PRISMA guidelines, using seven electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, gray literature research with Google Scholar, and patents with Google Patent tool), from inception to November 2020. Eighteen studies met the inclusion criteria evaluating 132 GFB samples. Five articles tested GI in vivo, eleven in vitro; and two studies tested both methods. The analysis showed that 60.7% (95% CI: 40.2-78.1%) of the samples presented high glycemic indexes, evidencing a high glycemic profile for GFB. Only 18.2% (95% CI: 11.7-27.2%) of the bread samples presented in the studies were classified as a low GI. Meta-analysis presented moderate/low heterogenicity between studies (I2 = 61% and <1% for both high and low GIs) and reinforced the proportion of high GIs. Lower GIs were found in formulations based on Colocasia esculenta flour or enriched with fiber, yogurt and curd cheese, sourdough, psyllium, hydrocolloids, enzymes, fructans, and resistant starch, highlighting the efficacy of these ingredients to lower GFBs' GI. GFB tends to present high GI, impacting the development of chronic diseases when consumed.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Systematic_reviews Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Brasil País de publicação: Suíça
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Systematic_reviews Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Brasil País de publicação: Suíça