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Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis

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 literatur...

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Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996770/
https://www.ncbi.nlm.nih.gov/pubmed/33673401
http://dx.doi.org/10.3390/foods10030506
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author 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
author_facet 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
author_sort Romão, Bernardo
collection PubMed
description 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 (I(2) = 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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spelling pubmed-79967702021-03-27 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 Foods Review 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 (I(2) = 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. MDPI 2021-02-27 /pmc/articles/PMC7996770/ /pubmed/33673401 http://dx.doi.org/10.3390/foods10030506 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ).
spellingShingle Review
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
Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis
title Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis
title_full Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis
title_fullStr Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis
title_full_unstemmed Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis
title_short Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis
title_sort glycemic index of gluten-free bread and their main ingredients: a systematic review and meta-analysis
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996770/
https://www.ncbi.nlm.nih.gov/pubmed/33673401
http://dx.doi.org/10.3390/foods10030506
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