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

• Autorzy: Gazarova M. , Lenartova P. , Kopcekova J. , Mrazova J. , Holovicova M. , Chlebova Z. , Wyka J.
• Języki publikacji: EN

Abstrakty

EN

Background. Bread is one of the world’s most consumed food commodity. However, in the last years consumption of bread and bakery products has declined, especially in the Western population. The reason for concern is the weight gain and presence of gluten in these products. Gluten is unacceptable in the diet only in patients with celiac disease who are forced adhere the gluten-free diet all the time. The consequences of gluten-free diet in healthy people are the subject of many recent studies. Objective. The aim of this study was to evaluate the changes of visceral fat area in the general population after 6 weeks of consumption of gluten-free, gluten-containing and whole-grain bread and other bakery products. Material and Methods. The study group consisted of 120 volunteers divided into four subgroups each with 30 subjects. Anthropometric measurements were made using the InBody 720 (Biospace Co. Ltd., Seoul, Republic of Korea). We used the Lookin’Body 3.0 software to process the results. The collected data from anthropometric measurements were evaluated statistically and graphically in Microsoft Office Excel 2010 (Los Angeles, CA, USA). Results. After the intervention we found out that visceral fat area values increased in probands consuming gluten-free and gluten-containing bakery products, but these changes were not significant (P>0.05; 72.7±29.18 cm2 vs 73.26±30.32 cm2 and 69.6±34.06 cm2 vs 70.34±32.33 cm2, respectively). In whole-grain and control group we observed a reduction in visceral fat area, in the control group there was a significant change (P>0.05 – 91.58±33 cm2 vs 90.47±34.37 cm2 and P<0.05 – 77.3±21.65 cm2 vs 75.56±21.87 cm2, respectively). After the intervention the visceral fat area values increased in gluten-free group in 57% of subjects, in gluten group in 73% of subjects and in the whole-grain group in 43% of volunteers. Although visceral fat area values had inceased in gluten-free and gluten-containing groups, the number of probands with reference values increased from 80% to 86% in the gluten-free group and from 43% to 66% in the gluten-containing group. In the whole-grain group we found decrease in number of subjects with reference values of visceral fat area (from 70% to 63%). There were no changes in the control group (86% vs. 86%). Conclusions. Consumption of different types of bakery products has mostly changed the visceral fat area values in a positive direction.

PL

Wstęp. Chleb jest jednym z najczęściej spożywanych produktów żywnościowych na świecie. Jednak w ostatnich latach spadło spożycie pieczywa, zwłaszcza w populacji zachodniej. Powodem rezygnacji z konsumpcji jest obawa o przyrost masy ciała i obecność glutenu w tych produktach. Gluten jest niedopuszczalny w diecie tylko u pacjentów z celiakią, którzy są zmuszeni stosować dietę bezglutenową. Konsekwencje stosowania diety bezglutenowej u zdrowych ludzi są przedmiotem wielu ostatnich badań. Cel. Celem badania była ocena zmian w obszarze trzewnej tkanki tłuszczowej w grupie badanej po 6 tygodniach konsumpcji: chleba bezglutenowego, chleba zawierającego gluten i chleba pełnoziarnistego oraz innych produktów piekarniczych. Materiał i metody. Grupa badana składała się ze 120 ochotników podzielonych na cztery podgrupy, w każdej po 30 osób. Pomiary antropometryczne wykonano przy użyciu InBody 720 (Biospace Co. Ltd., Seoul, Republika Korei). Do analizy wyników wykorzystano oprogramowanie Lookin’Body 3.0. Zebrane dane z pomiarów antropometrycznych zostały ocenione statystycznie i graficznie w Microsoft Office Excel 2010 (Los Angeles, Kalifornia, USA). Wyniki. Po interwencji dietetycznej wykazano, że wartości trzewnej tkanki tłuszczowej wzrosły u osób spożywających produkty piekarnicze bezglutenowe i zawierające gluten, ale zmiany te nie były istotne statystycznie (p> 0,05, 72,7 ± 29,18 cm2 w porównaniu z 73,26 ± 30,32 cm2 i 69,6 ± 34,06 cm2 vs 70.34 ± 32,33 cm2, odpowiednio). W grupie osób spożywających chleb pełnoziarnisty i kontrolnej obserwowano zmniejszenie trzewnej tkanki tłuszczowej, w grupie kontrolnej nastąpiła istotna zmiana (p> 0,05 - 91,58 ± 33 cm2 wobec 90,47 ± 34,37 cm2 i p <0,05 - 77,3 ± 21,65 cm2 vs 75,56 ± 21,87 cm2, odpowiednio). Po interwencji dietetycznej wartości trzewnej tkanki tłuszczowej zwiększyły się w grupie spożywającej chleb bezglutenowy u 57% badanych, w grupie spożywającej chleb z glutenem u 73% badanych oraz w grupie osób spożywającej chleb pełnoziarnisty u 43% ochotników. Chociaż wartości trzewnej tkanki tłuszczowej były obecne w grupach osób spożywających chleb bez glutenu i zawierających gluten, liczba uczestników o wartościach referencyjnych prawidłowych wzrosła z 80% do 86% w grupie bezglutenowej i z 43% do 66% w grupie zawierającej gluten. W grupie osób spożywających chleb z pełnymi ziarnami stwierdzono zmniejszenie liczby osób z wartościami referencyjnymi prawidłowymi trzewnej tkanki tłuszczowej (z 70% do 63%). W grupie kontrolnej nie zanotowano zmian (86% vs. 86%). Wnioski. Spożywanie różnych rodzajów produktów piekarniczych w większości zmieniło zawartość trzewnej tkanki tłuszczowej u osób poddanych badaniu.

• Wydawca: -
• Czasopismo: Roczniki Państwowego Zakładu Higieny
• Rocznik: 2018
• Tom: 69
• Numer: 4
• Opis fizyczny: p.353-362,ref.

Twórcy

autor

Gazarova M.

• Department of Human Nutrition, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Tr.A.Hlinku 2, 949 76 Nitra, Slovak Republic

autor

Lenartova P.

• Department of Human Nutrition, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Tr.A.Hlinku 2, 949 76 Nitra, Slovak Republic

autor

Kopcekova J.

• Department of Human Nutrition, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Tr.A.Hlinku 2, 949 76 Nitra, Slovak Republic

autor

Mrazova J.

• Department of Human Nutrition, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Tr.A.Hlinku 2, 949 76 Nitra, Slovak Republic

autor

Holovicova M.

• Department of Human Nutrition, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Tr.A.Hlinku 2, 949 76 Nitra, Slovak Republic

autor

Chlebova Z.

• Department of Genetics and Plant Breeding, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Tr.A.Hlinku 2, 949 76 Nitra, Slovak Republic

autor

Wyka J.

• Department of Human Nutrition, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego street 37/41, 51-630 Wroclaw, Poland

Bibliografia

• 1. Abulmeaty, M.A., Ahmed, S., Almajwal, A.: Apelin is promising in management of diabetes complicating high fat diet induced obesity in rats. Prog Nutr. 2013;15(4):245-254.
• 2. Alvarez-Jubete, L., Arendt, E.K., Gallagher, E.: Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends in Food Science & Technology 2010;21(2):106-113. DOI: https://doi.org/10.1016/j.tifs.2009.10.014
• 3. Andersson, H., Öhgren, C., Johansson, D., Kniola, M., Stading, M.: Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids. Food Hydrocoll. 2011;25(6):1587-1595. DOI: https://doi. org/10.1016/j.foodhyd.2010.11.028
• 4. Aston, L.M., Stokes, C.S., Jebb, S.A.: No effect of a diet with a reduced glycaemic index on satiety, energy intake and body weight in overweight and obese women. Int. J. Obes. 2008;32:160-165. DOI: https://doi.org/10.1038/sj.ijo.0803717
• 5. Babiarczyk, B., Turbiarz, A.: Body Mass Index in elderly people – do the reference ranges matter? Progress in Health Sciences 2012;2(1):58-67.
• 6. Bautista-Castaño, I., Sánchez-Villegas, A., Estruch, R., Martínez-González, M.A., Corella, D., Salas-Salvadó, J., Covas, M.I., Schroder, H., Alvarez-Pérez, J., Quilez, J., Lamuela-Raventós, R.M., Ros, E., Arós, F., Fiol, M., Lapetra, J., Muñoz, M.A., Gómez-Gracia, E., Tur, J., Pintó, X., Ruiz-Gutierrez, V., Portillo-Baquedano, M.P., Serra-Majem, L.: Changes in bread consumption and 4-year changes in adiposity in Spanish subjects at high cardiovascular risk. Br. J. Nutr. 2013;110(2):337-346. DOI: https://doi.org/10.1017/S000711451200476X
• 7. Beavers, K.M., Beavers, D.P., Nesbit, B.A., Ambrosius, W.T., Marsh, A.P., Nicklas, B.J., Rejeski, W.J.: Effect of an 18 month physical activity and weight loss intervention on body composition in overweight and obese older adults. Obesity (Silver Spring) 2014;22(2):325-231. DOI: http://dx.doi.org/10.1002/oby.20607
• 8. Beunza, J.J., Toledo, E., Hu, F.B., Bes-Rastrollo, M., Serrano-Martínez, M., Sánchez-Villegas, A., Martínez, J.A., Martínez-González, M.A.: Adherence, the Mediterranean diet, long-term weight change, and incident overweight or obesity: the Seguimiento Universidad de Navarra (SUN) cohort. Am J Clin Nutr. 2010;92(6):1-8. DOI: 10.3945/ajcn.2010.29764
• 9. Bonder, M.J., Tigchelaar, E.F., Cai, X., Trynka, G., Cenit, M.C., Hrdlickova, B., Zhong, H., Vatanen, T., Gevers, D., Wijmenga, C., Wang, Y., Zhernakova, A.: The influence of a short-term gluten-free diet on the human gut microbiome. Genome Med 2016;8:45. DOI: 10.1186/s13073-016-0295-y
• 10. Burešová, I., Tokár, M., Mareček, J., Hřivnac, L., Faměrad, O., Šottníková, V.: The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread. Journal of Cereal Science 2017;75:158-164. DOI: http://dx.doi.org/10.1016/j.jcs.2017.04.004
• 11. Catassi, C., Bai, J.C., Bonaz, B., Bouma, G., Calabrò, A., Carroccio, A. et al.: Non-celiac gluten sensitivity: the new frontier of gluten related disorders. Nutrients 2013;5:3839-3853. DOI: 10.3390/nu5103839
• 12. Conte, P., Fadda, C., Piga, A., Collar, C.: Technofunctional and nutritional performance of commercial breads available in Europe. Food Sci Technol Int. 2016;22:621-633. DOI: 10.1177/1082013216637724
• 13. Dar, Y.: Advances and ongoing challenges in the development of gluten-free baked goods. Cereal Foods World 2013;58(6):298-304. DOI: 10.1094/CFW-58-6-0298
• 14. de la Fuente-Arrillaga, C., Martinez-Gonzalez, M.A., Zazpe, I., Vazquez-Ruiz, Z., Benito-Corchon, S., Bes-Rastrollo, M.: Glycemic load, glycemic index, bread and incidence of overweight/obesity in a Mediterranean cohort: the SUN project. BMC Public Health 2014;14(1091). DOI: https://doi.org/10.1186/1471-2458-14-1091
• 15. De Lorenzo, A., Del Gobbo, V., Premrov, M.G., Bigioni, M., Galvano, F., Di Renzo, L.: Normal-weight obese syndrome: early inflammation? The American Journal of Clinical Nutrition 2007;85(1):40-45.
• 16. Dodevska, M.S., Djordjevic, B.I., Sobajic, S.S., Miletic, I.D., Djordjevic, P.B., Dimitrijevic-Sreckovic, V.S.: Characterisation of dietary fibre components in cereals and legumes used in Serbian diet. Food Chem. 2013;141(3):1624-1629. DOI: 10.1016/j.foodchem. 2013.05.078.
• 17. Elli, L., Branchi, F., Tomba, C., Villalta, D., Norsa, L., Ferretti, F., Roncoroni, L., Bardella, M.T.: Diagnosis of gluten related disorders: celiac disease, wheat allergy and non-celiac gluten sensitivity. World J Gastroenterol. 2015;21:7110-7119. DOI: 10.3748/wjg.v21.i23.7110
• 18. Foschia, M., Horstmann, S., Arendt, E.K., Zannini, E.: Nutritional therapy – Facing the gap between coeliac disease and gluten-free food. International Journal of Food Microbiology 2016;239:113-124. DOI: http://dx.doi. org/10.1016/j.ijfoodmicro.2016.06.014
• 19. Fox, C.S., Massaro, J.M., Hoffmann, U., Pou, K.M., Maurovich-Horvat, P., Liu, C.Y., Vasan, R.S., Murabito, J.M., Meigs, J.B., Cupples, L.A., D’Agostino, R.B. Sr, O’Donnell, C.J.: Abdominal visceral and subcutaneous adipose tissue compartments: Association with metabolic risk factors in the Framingham Heart Study. Circulation 2007;116(1):39-48. DOI: https://doi.org/10.1161/CIRCULATIONAHA. 106.675355
• 20. Fukui, T.: Importance of measurement of fasting immunoreactivity insulin and interpretation of its results. Ningen Dock 2011;25:7-14. DOI: https://doi.org/10.11320/ningendock.25.7
• 21. Fung, T.T., Hu, F.B., Pereira, M.A., Liu, S., Stampfer, M.J., Colditz, G.A., Willett, W.C.: Whole-grain intake and the risk of type 2 diabetes: a prospective study in men. Am J Clin Nutr. 2002;76(3):535-540.
• 22. Gaesser, G.A., Angadi, S.S.: Navigating the glutenfree boom. JAAPA 2016;28:1-7. DOI: 10.1097/01. JAA.0000469434.67572.a4
• 23. Gažarová, M., Chlebová, Z., Kopčeková, J., Lenártová, P., Holovičová, M.: The influence of gluten-free bakery products consumption on selected anthropometric parameters. Potravinarstvo Slovak Journal of Food Sciences 2017;11(1):761-769. doi: https://doi.org/10.5219/861
• 24. Gelski, J.: Getting a grip on gluten-free growth. Available from: FoodBusinessNews.net, Jul. 24, 2015. (Accessed 12/15/2017)
• 25. Gumul, D., Berski, W., Ivanišová, E., Gambuś, H., Kačániová, M., Harangózo, L., Tokár, M.: Characteristics of starch breads enriched with red potatoes. Potravinarstvo Slovak Journal of Food Sciences 2017;11(1):162-166. DOI: https://dx.doi.org/10.5219/720
• 26. Hamer, R.J.: Coeliac disease: Background and biochemical aspects. Biotechnology Advances 2005;23(6):401-408. DOI: https://doi.org/10.1016/j.biotechadv.2005.05.005
• 27. Howarth, N.C., Saltzman, E., Roberts, S.B.: Dietar fiber and weight regulation. Nutr Rev. 2001;59(5):129-139.
• 28. Inabnet, W.B., Winegar, D.A., Sherif, B., Sarr, M.G.: Early outcomes of bariatric surgery in patients with metabolic syndrome: an analysis of the bariatric outcomes longitudinal database, J. Am. Coll. Surg. 2012;214(4):550-556. DOI: 10.1016/j.jamcollsurg.2011.12.019
• 29. Janssen, I., Katzmarzyk, P.T., Ross, R.: Waist circumference and not body mass index explains obesity-related health risk. Am J Clin Nutr. 2004;79(3):379-384.
• 30. Jenkins, D.J., Wesson, V., Wolever, T.M., Jenkins, A.L., Kalmusky, J., Guidici, S., Csima, A., Josse, R.G., Wong, G.S.: Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response. BMJ 1988;297(6654):958-960.
• 31. Jensen, M.D., Ryan, D.H., Apovian, C.M., Ard, J.D., Comuzzie, A.G., Donato, K.A., Hu, F.B., Hubbard, V.S., Jakicic, J.M., Kushner, R.F., Loria, C.M., Millen, B.E., Nonas, C.A., Pi-Sunyer, F.X., Stevens, J., Stevens, V.J., Wadden, T.A., Wolfe, B.M., Yanovski, S.Z., Jordan, H.S., Kendall, K.A., Lux, L.J., Mentor-Marcel, R., Morgan, L.C., Trisolini, M.G., Wnek, J., Anderson, J.L., Halperin, J.L., Albert, N.M., Bozkurt, B., Brindis, R.G., Curtis, L.H., DeMets, D., Hochman, J.S., Kovacs, R.J., Ohman, E.M., Pressler, S.J., Sellke, F.W., Shen, W.K., Smith, S.C. Jr., Tomaselli, G.F.: 2013 AHA/ACC/TOS guideline for the management of overweight and obesity in adults: a report of the American college of cardiology/American heart association task force on practice guidelines and the obesity society. Circulation 2014;129(25 Suppl): 102-138. DOI: 10.1161/01.cir.0000437739.71477.ee.
• 32. Juntunen, K.S., Niskanen, L.K., Liukkonen, K.H., Poutanen, K.S., Holst, J.J., Mykkänen, H.M.: Postprandial glucose, insulin, and incretin responses, grain products in healthy subjects. Am J Clin Nutr. 2002;75(2):254-262.
• 33. Koh-Banerjee, P., Franz, M., Sampson, L., Liu, S., Jacobs, D.R. Jr, Spiegelman, D., Willett, W., Rimm, E.: Changes in whole-grain, bran, and cereal fiber consumption in relation, 8-y weight gain among men. Am J Clin Nutr. 2004;80(5):1237-1245.
• 34. Kolesárová, A., Zeleňáková, L., Gažarová, M., Cesneková, S.: Konzumácia pekárskych výrobkov. In: Hygiena a technologie potravin – XLVII. Lenfeldovy a Höklovy dny: sborník přednášek a posterů, Veterinární a farmaceutická univerzita Brno, 18.-19.10. 2017. p. 165-170. ISBN 978-80-7305-793-0 (in Slovak)
• 35. Krauss, R.M., Eckel, R.H., Howard, B., Appel, L.J., Daniels, S.R., Deckelbaum, R.J., Erdman, J.W. Jr, Kris-Etherton, P., Goldberg, I.J., Kotchen, T.A., Lichtenstein, A.H., Mitch, W.E., Mullis, R., Robinson, K., Wylie-Rosett, J., St Jeor, S., Suttie, J., Tribble, D.L., Bazzarre, T.L.: AHA dietary guidelines: revision 2000: a statement for healthcare professionals from the Nutrition Committee of the American Heart Association. Circulation 2000;102(18):2284-2299.
• 36. Kuk, J.L., Lee, S., Heymsfield, S.B., Ross, R.: Waist circumference and abdominal adipose tissue distribution: Influence of age and sex. The American Journal of Clinical Nutrition 2005;81(6):1330-1334.
• 37. Lean, M.E., Han, T.S., Prvan, T., Richmond, P.R., Avenell, A.: Weight loss with high and low carbohydrate 1200 kcal diets in free living women. Eur. J. Clin. Nutr. 1997;51:243-248. DOI: https://doi.org/10.1038/sj.ejcn.1600391
• 38. Liu, S., Willett, W.C., Manson, J.E., Hu, F.B., Rosner, B., Colditz, G.: Relation between changes in intakes of dietary fiber and grain products and changes in weight and development of obesity among middle-aged women. Am J Clin Nutr. 2003;78(5):920-927.
• 39. Liu, S., Willett, W.C., Manson, J.E., Hu, F.B., Rosner, B., Colditz, G.: Relation between changes in intakes of dietary fiber and grain products and changes in weight and development of obesity among middle-aged women. Am J Clin Nutr. 2003;78(5):920-927.
• 40. López Sobaler, A.M., Ortega, R.M., Aparicio, A., Bermejo, L.M., Rodríguez Rodríguez, E.: Concerns about body weight. National study on related mistakes and habits. In: R. M. Ortega (Ed.) Nutrition in the females population. Madrid, Spain : Ergón 2007;39-50.
• 41. Malinauskas, B.M., Raedeke, T.D., Aeby, V. G., Smith, J.L., Dallas, M.B.: Dieting practices, weight perceptions, and body composition: a comparison of normal weight, overweight, and obese college females. Nutr. J. 2006;5(11). DOI: https://doi.org/10.1186/1475-2891-5-11
• 42. Martin, J., Geisel, T., Maresch, C., Krieger, K., Stein, J.: Inadequate nutrient intake in patients with celiac disease: results from a german dietary survey. Digestion 2013;87:240-246.
• 43. Maruyama, M., Fukui, T., Yamauchi, K., Fukami, T., Miyamoto, Y., Yasuda, T., Yoshitaka, S., Abe, Y.: Evaluation of association between changes in various lifestylerelated disease parameters and changes in visceral fat. Ningen Dock 2010;25:42-47. DOI: https://doi. org/10.11320/ningendock.25.638
• 44. Mazzeo, T., Cauzzi, S., Brighenti, F., Pellegrini, N.: The development of a composition database of glutenfree products. Public Health Nutr. 2014;18:1353-1357. DOI: 10.1017/S1368980014001682
• 45. McKeown, N.M., Meigs, J.B., Liu, S., Wilson, P.W., Jacques, P.F.: Whole-grain intake is favorably associated with metabolic risk factors for type 2 diabetes and cardiovascular disease in the Framingham Offspring Study. Am J Clin Nutr. 2002;76(2):390-398.
• 46. Mendez, M.A., Popkin, B.M., Jakszyn, P., Berenguer, A., Tormo, M.J., Sanchéz, M.J., Quirós, J.R., Pera, G., Navarro, C., Martinez, C., Larrañaga, N., Dorronsoro, M., Chirlaque, M.D., Barricarte, A., Ardanaz, E., Amiano, P., Agudo, A., González, C.A.: Adherence, a Mediterranean diet is associated with reduced 3-year incidence of obesity. J Nutr. 2006;136(11):2934-2938.
• 47. Mintel 2015: Database: Gluten-free foods US (URL: http://www.mintel.com/), last accessed 12/12/2017.
• 48. Miranda, J., Lasa, A., Bustamante, M.A., Churruca, I., Simon, E.: Nutritional Differences Between a Glutenfree Diet and a Diet Containing Equivalent Products with Gluten. Plant Foods Hum Nutr. 2014;69:182-187. DOI: 10.1007/s11130-014-0410-4
• 49. Montonen, J., Knekt, P., Jarvinen, R., Aromaa, A., Reunanen, A.: Whole-grain and fiber intake and the incidence of type 2 diabetes. Am J Clin Nutr. 2003;77(3):622-629.
• 50. Nanditha, B., Prabhasankar, P.: Antioxidants in bakery products: A review. Critical Reviews in Food Science and Nutrition 2009;49(1):1-27. DOI: https://doi.org/10.1080/10408390701764104
• 51. Newby, P.K., Muller, D., Hallfrisch, J., Andres, R., Tucker, K.L.: Food patterns measured by factor analysis and anthropometric changes in adults. Am J Clin Nutr. 2004;80(2):504-513.
• 52. Pellegrini, N., Agostoni, C.: Nutritional aspects of gluten-free products. J. Sci. Food Agric. 2015;95(12):2380-2385. DOI: 10.1002/jsfa.7101
• 53. Pereira, M.A., Jacobs, D.R. Jr, Pins, J.J., Raatz, S.K., Gross, M.D., Slavin, J.L., Seaquist, E.R.: Effect of whole grains on insulin sensitivity in overweight hyperinsulinemic adults. AmJ Clin Nutr. 2002;75(5):848-855.
• 54. Rea, F., Polito, C., Marotta, A., Di Toro, A., Iovene, A., Collini, R., Rea, L., Sessa, G.: Restoration of body composition in celiac children after one year of gluten-free diet. J Pediatr Gastroenterol Nutr 1996;23:408-412.
• 55. Roberts, S.B., Heyman, M.B.: Dietary composition and obesity: do we need to look beyond dietary fat? J Nutr. 2000;130(2S Suppl):267S (editorial).
• 56. Romaguera, D., Ängquist, L., Du, H., Jakobsen, M.U., Forouhi, N.G., Halkjær, J., Feskens, E.J., van der A, D.L., Masala, G., Steffen, A., Palli, D., Wareham, N.J., Overvad, K., Tjønneland, A., Boeing, H., Riboli, E., Sørensen, T.I.: Food composition of the diet in relation, changes in waist circumference adjusted for body mass index. PLoS One 2011;6(8):23384. DOI: 10.1371/journal. pone.0023384
• 57. Sabanis, D., Lebesi, D., Tzia, C.: Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT Food Sci. Technol. 2009;42(8):1380-1389. DOI: https://doi.org/10.1016/j.lwt.2009.03.010
• 58. Schulz, M., Nöthlings, U., Hoffmann, K., Bergmann, M.M., Boeing, H.: Identification of a food pattern characterized by high-fiber and low-fat food choices associated with low prospective weight change in the EPICPotsdam Cohort. J Nutr. 2005;135(5):1183-1189.
• 59. Segura, M.E., Rosell, C.M.: Chemical composition and starch digestibility of different gluten-free breads. Plant Foods Hum Nutr 2011;66:224-230.
• 60. Seidell, J.C., Perusse, L., Despres, J.P., Bouchard, C.: Waist and hip circumferences have independent and opposite effects on cardiovascular disease risk factors: the Quebec Family Study. Am J Clin Nutr. 2001;74(3):315-321.
• 61. Serra-Majem, L., Raido Quintana, B.: Consumo de panen el mundo y en Espan˜a (Bread consumption in the world and in Spain). In: Libro Blanco del Pan (Bread’s White Book) 2010;pp. 63-77 [A Gil and L Serra-Majem,editors]. Madrid: Ed Med Panamericana.
• 62. Shan, L., Molberg, Ø., Parrot, I., Hausch, F., Filiz, F., Gray, G.M., Sollid, L.M., Khosla, C.: Structural basis for gluten intolerance in celiac sprue. Science 2002;297(5590):2275-2279. DOI: 10.1126/science. 1074129
• 63. Shepherd, S.J., Gibson, P.R.: Nutritional inadequacies of the gluten-free diet in both recently-diagnosed and long-term patients with coeliac disease. J Hum Nutr Diet 2013;26:349-358.
• 64. Shewry, P.R., Lovegrove, A.: Exploiting natural variation to improve the content and composition of dietary fibre in wheat grain: A review. Acta Alimentaria 2014;43(3):357-372. DOI: https://doi.org/10.1556/AAlim.43.2014.3.1
• 65. Slavin, J.L., Martini, M.C., Jacobs, D.R. Jr, Marquart, L.: Plausible mechanisms for the protectiveness of whole grains. Am J Clin Nutr. 1999;70(3 suppl):459-463.
• 66. Staudacher, H.M., Gibson, P.R.: How healthy is a gluten-free diet?. Br J Nutr. 2015;114:1539-1541. DOI: 10.1017/S000711451500330X
• 67. Wiklund, P., Alen, M., Munukka, E., Cheng, S.M., Yu, B., Pekkala, S., Cheng, S.: Metabolic response to 6-week aerobic exercise training and dieting in previously sedentary overweight and obese pre-menopausal women: A randomized trial. Journal of Sport and Health Science 2014;3:217-224. DOI: http://dx.doi.org/10.1016/j.jshs.2014.03.013
• 68. World Health Organization: Obesity: Preventing and Managing the Global Epidemic. Report of a WHO Consultation. WHO Technical Report Series no. 894. Geneva: WHO 2000.

Identyfikatory

DOI

10.32394/rpzh.2018.0040