Determination and Comparison of the Lipid Profile and Sodium Content of Gluten-Free and Gluten-Containing Breads from the Spanish Market.

ABSTRACT: The objective is to verify if gluten-free (GF) and gluten-containing (G) breads differ in their sodium content and lipid profile. Samples of GF (n = 20) and G (n = 14) sliced white sandwich bread of commercial brands most frequently consumed in Spain were collected. The fatty acid (FA) composition and the contents of sodium, fat, cholesterol and phytosterols were determined. Sodium, fat and cholesterol contents were significantly higher in GF bread. The FA composition also differed, while G breads declared in most instances the use of sunflower oil as fat ingredient and presented a higher polyunsaturated FA percentage; GF breads declared a wide variety of fats and oils as ingredients (coconut, palm, olive, sunflower, etc.) which was reflected in their FA profile. Cholesterol content was hi

SUBMITTER: Tres A 

PROVIDER: S-EPMC7378101 | biostudies-literature | 2020 Sep

REPOSITORIES: biostudies-literature