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European Journal of Nutrition

, Volume 54, Issue 6, pp 1021–1026 | Cite as

Glycaemic index of some commercial gluten-free foods

  • Francesca Scazzina
  • Margherita Dall’Asta
  • Nicoletta Pellegrini
  • Furio Brighenti
Original Contribution

Abstract

Purpose

Gluten-free products present major challenges for the food industry in terms of organoleptic, technological and nutritional characteristics. The absence of gluten has been shown to affect starch digestibility, thus increasing the postprandial glycaemic response. However, in recent years, gluten-free technologies have been improved, thus possibly modifying this quality parameter. We investigated the glycaemic index (GI) of 10 commercial foods aiming to update the GI values of the most common gluten-free products consumed in Italy.

Methods

The in vivo GI was evaluated for six bakery products and four types of pasta. The postprandial glucose response was obtained in two groups with 10 healthy volunteers each.

Results

The overall GI values ranged from 37.5 for breakfast biscuits to 66.7 for puffed multigrain cake. Breads and pasta had GI values consistently lower than those previously reported in the literature.

Conclusion

The present study showed that several commercial GF products exhibited low and medium GI values, not confirming the previous observations on the high GI of GF. However, considering the multiple formulations and processes for preparation of these products, further studies are recommended.

Keywords

Glycaemic index Gluten-free products Coeliac patients Pasta Bakery products 

Notes

Conflict of interest

On behalf of all authors, the corresponding author states that there is no conflict of interest.

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Copyright information

© Springer-Verlag Berlin Heidelberg 2014

Authors and Affiliations

  • Francesca Scazzina
    • 1
  • Margherita Dall’Asta
    • 1
  • Nicoletta Pellegrini
    • 1
  • Furio Brighenti
    • 1
  1. 1.Human Nutrition Unit, Department of Food ScienceUniversity of ParmaParmaItaly

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