The influence of gluten-free bakery products consumption on selected anthropometric parameters

Abstract

The aim of the study was to evaluate the effect of a short-term consumption (six weeks) of gluten-free bakery products on the anthropometric parameters. The study group was composed of volunteers from the general population and consisted of 30 healthy adults. The amount of bakery product was determined as follows: women consumed 150 -200 grams per day; men 200 -250 grams per day. Anthropometric measurements were made by using InBody 720, we received data such as body weight, Body Mass Index (BMI) and Waist-to-Hip Ratio (WHR), which we evaluated the presence of overweight and obesity in the monitored groups. We also observed visceral fat area (VFA). We found out that the 6-week consumption of gluten-free bread and bakery products showed a significant reduction in body weight and BMI (p <0.01), but also to a significant increase in VFA (p <0.05). By the impact of consumption we recorded the increase of body weight and BMI in 70% of participants (in 30% there was slight increase), decrease of WHR in 33% (increase in 43%) and decrease of VFA in 43% (increase in 57%). For other participants, the values remained unchanged. Two months after the termination of the consumption of gluten-free products we found out the increase of body weight and BMI, WHR remained unchanged, however in the case of VFA showed significant increase of values. We can summarize that dietary habits play a crucial role in the development of overweight and obesity and the consumption of bread and bakery products can also affect it. However, the overall effect of bread and bakery consumption on the development of overweight depends on many factors, such as the composition of the bread and bakery products and the presence of gluten.

Consumption of different types of bakery products and its effect on visceral fat area in healthy population

“…The reason for gluten-free products consumption was 27% to lose weight [24]. Considering glutenfree products suitable for weight loss could lead to overconsumption of these energy-rich products and could result in promoting weight gain [23,66]. Researchers found an excess intake of total energy, animal protein and fat and a lower intake of dietary fiber by following a gluten-free diet [42,48,54 ].…”

Evaluation of the Gluten-Free Bakery Products Consumption in Relation to Hypertension as Risk Factor for Cardiovascular Disease

“…In fact, basing on incorrect information, people not suffering from CD may either think that these products are healthier than conventional products, or feel they are helpful for weight loss programmes (Miranda et al, 2014). The overall effect of bread and bakery consumption on the development of overweight depends on many factors, such as the composition of the bread and bakery products and the presence of gluten (Gažarová et al, 2018). A paper in The BMJ advises that promotion of gluten-free diets among people without coeliac disease should not be encouraged because avoidance of gluten may result in reduced consumption of beneficial wholegrains.…”