|ARTIGO_GlycemicIndexGluten-free.pdf||1,44 MB||Adobe PDF||View/Open|
|Title:||Glycemic Index of gluten-free bread and their main ingredients : a systematic review and meta-analysis|
Falcomer, Ana Luísa
Botelho, Raquel Braz Assunção
Nakano, Eduardo Yoshio
Mahdi, Wael A.
Zandonadi, Renata Puppin
|Assunto::||Pão sem glúten|
Pão sem glúten - ingredientes
|Citation:||ROMÃO, Bernardo et al. Glycemic Index of gluten-free bread and their main ingredients: a systematic review and meta-analysis. Foods, v. 10, n. 3, 506, 2021. DOI: https://doi.org/10.3390/foods10030506. Disponível em: https://www.mdpi.com/2304-8158/10/3/506. Acesso em: 06 ago. 2021.|
|Abstract:||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.|
|Licença::||Copyright: © 2021 by the authors. 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 (https:// creativecommons.org/licenses/by/ 4.0/).|
|Appears in Collections:||NUT - Artigos publicados em periódicos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.