Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market

Abstract

Gluten-free and ketogenic bakery products are gaining momentum. This study aims to develop a better understanding of the nutritional quality of gluten-free bakery products labeled ketogenic and/or low-carb. For this reason, the products available on the global market that were labeled ketogenic and/or low-carb (n = 757) were retrieved and compared to standard gluten-free products (n = 509). Overall, nutritionally, no significant differences were found among ketogenic and/or low-carb products due the high intra-variability of each type, but they differed from standard products. Compared to standard products, all ketogenic and/or low carb, irrespective of categories, showed lower carbohydrates that derived chiefly from fibers and, to a lesser extent, from sugars. They also had higher protein contents (p < 0.05) compared to standard products. Fats was higher (p < 0.05) in ketogenic and/or low-carb baking mixes, savory biscuits, and sweet biscuits than in their standard counterparts. Saturated fats were higher (p < 0.05) in low-carb savory biscuits and breads, as well as in ketogenic sweet biscuits than in the same standard products. Overall, median values of the nutrients align with the definition of the ketogenic diet. Nevertheless, several products did not align with any of the ketogenic definitions. Therefore, consumers need to carefully read the nutritional facts and not rely on mentions such as low-cab and ketogenic to make their decision of purchase/consumption.

Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads

“…In-depth clinical studies have highlighted the unbalanced intake of protein, carbohydrates, and fat along with the inadequate intake of the limiting nutrients TDF in celiacs as compared to people with a normal diet. In recent years, several studies have developed to ensure the nutritional quality, besides the technological quality, of GF bakery products [25,26]. The experimental GF shortbreads formulated in this research study are nutritionally valuable products, with an interesting intake of TDF, an interesting amount of essential AAs, and a balanced FA composition, despite the presence of butter in the recipe.…”

Scientific Insights and Technological Advances in Gluten-Free Product Development

“…This Special Issue publishes seven research papers and four review articles. In the paper by Gasparre et al [1], the authors focused on the nutritional qualities of gluten-free bakery products labeled ketogenic and/or low-carb and compared them to standard glutenfree products. All of the ketogenic and/or low-carb products showed lower carbohydrate and had higher protein contents (p < 0.05) compared to standard products, as well as higher (p < 0.05) fat contents.…”