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dc.contributor.authorRomão, Bernardo-
dc.contributor.authorFalcomer, Ana Luísa-
dc.contributor.authorPalos, Gabriela-
dc.contributor.authorCavalcante, Sandra-
dc.contributor.authorBotelho, Raquel Braz Assunção-
dc.contributor.authorNakano, Eduardo Yoshio-
dc.contributor.authorRaposo, António-
dc.contributor.authorShakeel, Faiyaz-
dc.contributor.authorAlshehri, Sultan-
dc.contributor.authorMahdi, Wael A.-
dc.contributor.authorZandonadi, Renata Puppin-
dc.date.accessioned2021-08-06T14:37:49Z-
dc.date.available2021-08-06T14:37:49Z-
dc.date.issued2021-
dc.identifier.citationROMÃO, 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.pt_BR
dc.identifier.urihttps://repositorio.unb.br/handle/10482/41592-
dc.language.isoInglêspt_BR
dc.publisherMDPIpt_BR
dc.rightsAcesso Abertopt_BR
dc.titleGlycemic Index of gluten-free bread and their main ingredients : a systematic review and meta-analysispt_BR
dc.typeArtigopt_BR
dc.subject.keywordPão sem glútenpt_BR
dc.subject.keywordÍndice glicêmicopt_BR
dc.subject.keywordPão sem glúten - ingredientespt_BR
dc.rights.licenseCopyright: © 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/).pt_BR
dc.identifier.doihttps://doi.org/10.3390/foods10030506pt_BR
dc.description.abstract1This 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.pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0003-2361-8906pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-0369-287Xpt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-9071-8512pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-5286-2249pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-6109-0885pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-0922-9819pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-7083-1753pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0003-0370-3089pt_BR
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