Effect of Gluten-Free Bakery Products on Serum Levels of Mineral Elements in Healthy Consumers

AbstractHealthy nutrition requires the intake of all macronutrients and micronutrients in optimal ratio and quantity. Nowadays, many people tend to gluten-free food without health and medical reasons. Many gluten-free products are nutritionally poorer than gluten-containing analogues. Although in many cases gluten-free products are nutritionally rich (either naturally or as a result of fortification), the bioavailability of nutrients is limited. The study focused on the influence of a six-week consumption of gluten-free bread and bakery products on mineral status in thirty healthy people without coeliac disease and the impacts eight weeks after the end of the consumption. Since the recommended daily intake for phosphorus, calcium, magnesium and iron was satisfied at only 84–88% for our volunteers, we consider the increase in the average serum levels of the monitored parameters to be positive (except for calcium). The six-week consumption of gluten-free bakery products had a positive effect on the mineral status of the monitored group of healthy consumers. We found a significant increase in phosphorus (P < 0.001) and magnesium (P < 0.01) levels, a certain increase in iron (P > 0.05), whereas the level of calcium insignificantly lowered (P > 0.05).

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Gluten contamination in gluten-free bakery products: a risk for coeliac disease patients

Public Health Nutrition ◽

10.1017/s1368980016002433 ◽

2016 ◽

Vol 20 (3) ◽

pp. 413-416 ◽

Cited By ~ 25

Author(s):

Priscila Farage ◽

Yanna Karla de Medeiros Nóbrega ◽

Riccardo Pratesi ◽

Lenora Gandolfi ◽

Pedro Assunção ◽

...

Keyword(s):

Coeliac Disease ◽

Quantitative Study ◽

Free Food ◽

Bakery Products ◽

Gluten Free ◽

Cross Sectional ◽

Codex Alimentarius ◽

Upper Limit

AbstractObjectiveThe present study aimed to assess the safety of gluten-free bakery products for consumption by coeliac patients.Design/settingIn the current exploratory cross-sectional quantitative study, a total of 130 samples were collected from twenty-five bakeries in Brasilia (Brazil). For the quantification of gluten, an ELISA was used. The threshold of 20 ppm gluten was considered as the safe upper limit for gluten-free food, as proposed in the Codex Alimentarius.ResultsThe results revealed a total of 21·5 % of contamination among the bakery products sampled. Sixty-four per cent of the bakeries sold at least one contaminated product in our sample.ConclusionsThese findings represent a risk for coeliac patients since the ingestion of gluten traces may be sufficient to adversely impact on their health.

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POTENTIAL USE OF SOME PSEUDOCEREALS IN THE FOOD INDUSTRY

Applied Researches in Technics Technologies and Education ◽

10.15547/artte.2018.01.009 ◽

2018 ◽

Vol 6 (1) ◽

pp. 54-61 ◽

Cited By ~ 1

Author(s):

Viktorija Stamatovska ◽

Gjore Nakov ◽

Zora Uzunoska ◽

Tatjana Kalevska ◽

Marija Menkinoska

Keyword(s):

Food Industry ◽

Unsaturated Fatty Acids ◽

Starch Content ◽

Bakery Products ◽

Gluten Free ◽

Free Products ◽

Plant Materials ◽

High Starch Content ◽

High Starch ◽

Potential Use

Pseudocereals and cereals are plant materials that have similar final uses as flours for bakery products. However, these plants are different botanically, as pseudocereals they are broadleaf plants, whereas as cereals they are grasses. The use of pseudocereals is of great nutritional interest because of their composition. Besides the high starch content, pseudocereals contain dietary fibre, good quality protein, vitamins, minerals, lipids rich in unsaturated fatty acids and other phytochemicals such as saponins, phytosterols, squalene, fagopyritols and polyphenols. This composition describes their potential as supplements or common cereal replacers. Because their content of gluten is low or there is no content of gluten, pseudocereals can be considered as gluten-free products, which can be incorporated in diets for coeliac disease. The incorporation of these seeds in the diets of coeliac patients should help alleviate the deficit in fibre intake. Their applicability in foods includes bread, biscuits, cakes and pasta which are mostly consumed. The three main species referring to pseudocereals are amaranth, quinoa and buckwheat. The aim of this study is to provide their applications in food products.

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Raw materials for the production of gluten-free products investigation

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2021-2-143-147 ◽

2021 ◽

Vol 83 (2) ◽

pp. 143-147

Author(s):

A. S. Shatalova ◽

I. S. Shatalov ◽

Y. S. Lebedin ◽

D. A. Baranenko

Keyword(s):

Raw Materials ◽

Custom Union ◽

Food Products ◽

Free Food ◽

Storage Conditions ◽

Gluten Free ◽

Technical Regulation ◽

Free Products ◽

Gluten Content ◽

Haccp System

The food allergy and allergen control are important for global health concerns. Latent allergens are a paramount problem in the specialized food products. Cross-contact and post-cleaning contamination are the main sources of these problems. According to the norms of the Technical Regulation Custom Union N 027/2012 and the Codex Stan 118-79 standard, the gluten content in food products should not exceed 20 mg / kg of the product. The purpose of this study was to analyze raw materials for the gluten-free food products manufacture to justify the HACCP system implementation. The samples of gluten-free flours were selected as research objects to assess the cleanliness of storage, transportation and production facilities in factories producing gluten-free products. In this study, we analyzed the samples of gluten-free flours to assess the cleanliness of storage conditions, transportation and industrial premises in gluten-free factories. The results showed that when using raw materials stored under improper conditions an increase in the gluten content in the final product is observed. We concluded that the gluten-free flours storage conditions in a room with gluten-containing raw materials are unacceptable, because the final product will have high gluten content. Thus, this product cannot be marketed as gluten-free. In addition, we analyzed the washes from the equipment after baking cookies from these flours. We found that in order to comply with regulations, it was necessary to conduct 3 consecutive washing

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Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods

PeerJ ◽

10.7717/peerj.1337 ◽

2015 ◽

Vol 3 ◽

pp. e1337 ◽

Cited By ~ 63

Author(s):

Benjamin Missbach ◽

Lukas Schwingshackl ◽

Alina Billmann ◽

Aleksandra Mystek ◽

Melanie Hickelsberger ◽

...

Keyword(s):

Celiac Disease ◽

Nutritional Quality ◽

Health Benefits ◽

Food Products ◽

Free Food ◽

Food Composition ◽

Nutrient Composition ◽

Bakery Products ◽

Gluten Free ◽

Approximation Process

Notwithstanding a growth in popularity and consumption of gluten-free (GF) food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts. To put GF foods into proper perspective both for those who need it (patients with celiac disease) and for those who do not, we provide contemporary data about cost and nutritional quality of GF food products. The objective of this study is to develop a food composition database for seven discretionary food categories of packaged GF products. Nutrient composition, nutritional information and cost of foods from 63 GF and 126 gluten-containing counterparts were systematically obtained from 12 different Austrian supermarkets. The nutrition composition (macro and micronutrients) was analyzed by using two nutrient composition databases in a stepwise approximation process. A total of 63 packaged GF foods were included in the analysis representing a broad spectrum of different GF categories (flour/bake mix, bread and bakery products, pasta and cereal-based food, cereals, cookies and cakes, snacks and convenience food). Our results show that the protein content of GF products is >2 fold lower across 57% of all food categories. In 65% of all GF foods, low sodium content was observed (defined as <120 mg/100 g). Across all GF products, 19% can be classified as source high in fiber (defined as >6g/100 g). On average, GF foods were substantially higher in cost, ranging from +205% (cereals) to +267% (bread and bakery products) compared to similar gluten-containing products. In conclusion, our results indicate that for GF foods no predominant health benefits are indicated; in fact, some critical nutrients must be considered when being on a GF diet. For individuals with celiac disease, the GF database provides a helpful tool to identify the food composition of their medical diet. For healthy consumers, replacing gluten-containing products with GF foods is aligned with substantial cost differences but GF foods do not provide additional health benefits from a nutritional perspective.

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Effect of Introducing Second Reduced Rate of VAT on Consumer Purchase Behaviour with Gluten‑free Food

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun201765031045 ◽

2017 ◽

Vol 65 (3) ◽

pp. 1045-1053

Author(s):

Daniela Šálková ◽

Petr Kučera ◽

Lukáš Moravec

Keyword(s):

Consumer Behaviour ◽

Consumer Preferences ◽

Free Food ◽

Gluten Free Diet ◽

Gluten Free ◽

Rate Reduction ◽

Free Products ◽

Large Group ◽

Food Monitoring ◽

Reduced Rate

The aim of the paper is to assess the effect of introducing the second reduced rate of VAT of 10 % since 1 January 2015 on consumer behaviour when purchasing gluten‑free food. Monitoring the effect of the VAT rate reduction on selected gluten‑free food and products was a part of a research focused on gluten‑free consumer preferences when eating in restaurants (960 respondents were interviewed). Further research which was focused on the effect of the VAT rate reduction and which surveyed the consumer criteria when purchasing gluten‑free products addressed a total of 160 respondents with a gluten‑free diet. According to the respondents’ experience, the introduction of the second reduced VAT rate of 10 % has not significantly affected the prices for the final consumers. The reason for that may be the fact that the second reduced VAT rate applies mostly to ingredients used in gluten‑free production and only a few final products. A large group of coeliacs is not even aware of or has not registered the VAT change.

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Technological prospecting of the use of vegetables in the development of gluten-free foods

Research Society and Development ◽

10.33448/rsd-v10i1.11685 ◽

2021 ◽

Vol 10 (1) ◽

pp. e38010111685

Author(s):

Luce Alves da Silva ◽

Iasnaia Maria de Carvalho Tavares ◽

Biano Alves de Melo Neto ◽

Cristiane Patrícia de Oliveira ◽

Marcelo Franco

Keyword(s):

Free Food ◽

The United States ◽

National Database ◽

Gluten Free ◽

Growth Trend ◽

Free Products ◽

Dietary Restrictions ◽

International Patent ◽

Food Market ◽

Plant Sources

The growing demand for gluten-free foods, by people seeking more healthiness or who have dietary restrictions, has led to the acquisition of gluten-free foods. However, the development of gluten-free foods is a challenge due to the reduced nutritional value, requiring enrichment from other plant sources. A technological prospection study was carried out on the use of vegetables in the development of gluten-free food products, from October 10 to 18, 2020, by surveying technological information available in national and international patent databases, INPI and ESPACENET, respectively. Search strategies were defined using the association of keywords and international codes relevant to the topic. The results obtained in the international patent base differed by 490% in the period from 2001 to 2020, when compared with the national database. China stands out as a technology-dominated country, followed by the United States, Canada and Japan. Prospecting based on the number of patent filings revealed a 298% growth trend for gluten-free products, from 2001 to 2020, according to the international patent base, which emerges as an innovative alternative to meet the trends of the food market for the coming years.

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DEVELOPMENT OF HACCP SYSTEM FOR PRODUCTION FLOUR MIXES BASED ON QUINOA FOR GLUTEN-FREE FOOD PRODUCTS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2018.5-6.25 ◽

2018 ◽

Author(s):

Т.В. ЩЕКОЛДИНА ◽

П.И. КУДИНОВ ◽

О.Л. ВЕРШИНИНА ◽

А.Г. ХРИСТЕНКО

Keyword(s):

Safety Management ◽

Free Food ◽

Raw Material ◽

System Control ◽

Gluten Free ◽

Chemical Factor ◽

Free Products ◽

Critical Control Points ◽

Haccp System ◽

Production Stages

Обоснована актуальность расширения ассортимента отечественных безглютеновых продуктов. В качестве основного сырья предложена культура квиноа, отличающаяся отсутствием глютена и высоким содержанием основных пищевых веществ. Разработана система ХАССП, включающая системный контроль критических точек и управление безопасностью по всей технологической линии производства, хранения и транспортирования безглютеновых смесей (БС). Представлена характеристика БС, перечень основного технологического оборудования и схема производства БС. Определены контрольные параметры на каждой стадии производства БС. Обоснованы потенциальные опасности, контролирующие и предупреждающие действия по компонентам и процессам производства БС. Основной потенциальной опасности – химическому фактору – глютену присвоен выделенный аллергенный профиль. Проведен анализ рисков и определены критические контрольные точки для компонентов смеси и стадий производства. Составлен рабочий лист ХАССП. The urgency of expanding the assortment of domestic gluten-free products for people suffering from celiac disease is substantiated. The quinoa culture, which is distinguished by the absence of gluten and a high content of basic nutrients, is proposed as the main raw material. A HACCP system was developed, including system control of all critical points and safety management on the entire production line for the production, storage and transportation of gluten-free mixtures. A characteristic of gluten-free mixtures, a list of basic technological equipment and a scheme for their production are presented. The control parameters at each stage of production of gluten-free mixtures are determined and the potential hazards that control and prevent actions on the components and processes of their production are grounded. The main potential danger – the chemical factor – gluten is assigned a dedicated allergen profile. A risk analysis was performed and critical control points for the components of the mixture and production stages were determined. A HACCP work sheet was compiled.

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A SHORT REVIEW GLUTEN FREE FOODS

International Journal of Research -GRANTHAALAYAH ◽

10.29121/granthaalayah.v5.i4rast.2017.3294 ◽

2017 ◽

Vol 5 (4RAST) ◽

pp. 1-6

Author(s):

Chandralekha ◽

Amar Sankar ◽

R.C. Chandni ◽

A. V. Raghu

Keyword(s):

Celiac Disease ◽

Sensory Quality ◽

Wheat Gluten ◽

Short Review ◽

Bakery Products ◽

Gluten Free ◽

Free Products ◽

Main Protein ◽

Main Component

The present article review about gluten its health effects and development of gluten free foods. Celiac disease is the main disease caused due to gluten indigestibility. Wheat is the main constituent in the production of bakery products and gluten is the main protein in the wheat. It has been well recognized that the only effective treatment for celiac disease is a persistent life-long avoidance of food products containing wheat and similar cereal grains. At present, there is still substantial demand for gluten-free products that meet consumer needs in terms of sensory quality, conveniences and price values. Wheat (Gluten) is the main component for quality of the bakery products. Gluten free foods are produced by the gluten free sources. The gluten free sources selected should have same characteristics as gluten and should have same effect as gluten on quality of the bread.

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Prevalence of Gluten Contamination in Certified and Non-Certified Foods Labelled “Gluten-Free”

Current Developments in Nutrition ◽

10.1093/cdn/nzab044_008 ◽

2021 ◽

Vol 5 (Supplement_2) ◽

pp. 577-577

Author(s):

Kerry Cheesman

Keyword(s):

Biological Sciences ◽

Colorimetric Assay ◽

Health And Safety ◽

Free Food ◽

Grocery Stores ◽

Gluten Free ◽

Health Food ◽

Free Products ◽

Food Stores ◽

Funding Sources

Abstract Objectives Gluten is a common protein found in wheat, rye, and barely, and can sometimes be found in products that do not contain these grains. Gluten contamination in naturally gluten-free foods, products processed to remove gluten, and foods made with non-gluten derivatives is of concern for those suffering from an intolerance to gluten, such as Celiac disease. For these individuals, knowing whether or not food products advertised as “gluten-free” are truly so is necessary for their health and safety. The current study was designed to determine the reliability of “gluten-free” food labels in the consumer marketplace. Methods Samples of “gluten-free” foods were collected from a variety of locations, including grocery stores, health-food stores, and other non-grocery retailers. A total of 243 samples were analyzed using a Nima Gluten Sensor (antibody-based colorimetric assay) to determine if gluten content was < 20 ppm, the maximum allowed by US law for a product labeled “gluten-free”. Results Of the samples tested, 98 were certified as “gluten-free” (<10 ppm) by the Gluten-Free Certification Organization (GFCO); only 13 of these (13.3% of samples) were found to exceed 20 ppm of gluten. By comparison, 145 samples were labeled “gluten-free” on the packaging but did not contain GFCO or other recognized certification; of these, 42 (29.0%) were found to actually contain more gluten than allowed by law. Samples obtained from grocery stores (n = 161) and health-food stores (n = 29) had relatively few positive results (14.3% and 13.8% respectively), whereas samples obtained from stores whose primary function is not to sell food (n = 53) were much more likely to exceed the federal limit on gluten (43.4% of samples tested). Conclusions While results reveal that “certified gluten-free” products (GFCO or other organizations) should be more trusted by consumers in their claim of being “gluten-free”, contamination still poses some risk to those who are intolerant of gluten, and that risk is increased when certification is absent. Funding Sources Funding for this study came from the Robert M. Geist Endowed Chair in the Biological Sciences at Capital University.

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