alexa Gluten-Free Bread: A Better Dietary Option? | OMICS International
ISSN: 2161-0509
Journal of Nutritional Disorders & Therapy

Like us on:

Make the best use of Scientific Research and information from our 700+ peer reviewed, Open Access Journals that operates with the help of 50,000+ Editorial Board Members and esteemed reviewers and 1000+ Scientific associations in Medical, Clinical, Pharmaceutical, Engineering, Technology and Management Fields.
Meet Inspiring Speakers and Experts at our 3000+ Global Conferenceseries Events with over 600+ Conferences, 1200+ Symposiums and 1200+ Workshops on
Medical, Pharma, Engineering, Science, Technology and Business

Gluten-Free Bread: A Better Dietary Option?

Sunandita Ghosh*

University of Leeds, Department of Food Science and Nutrition, Leeds, UK

Corresponding Author:
Sunandita Ghosh
MSc Food Science, University of Leeds
Department of Food Science and Nutrition, Leeds, UK
E-mail: [email protected]

Received Date: March 02, 2016; Accepted Date: March 27, 2017; Published Date: March 31, 2017

Citation: Ghosh S (2017) Gluten-Free Bread: A Better Dietary Option?. J Nutr Disorders Ther 7:205. doi:10.4172/2161-0509.1000205

Copyright: © 2017 Ghosh S. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Visit for more related articles at Journal of Nutritional Disorders & Therapy


Bread plays an important role in the UK diet and gluten, a protein found in grains such as wheat, barley, rye, and oats is considered an important constituent for both bread-making and as a source of dietary protein. During dough-making, gluten forms a protein network that imparts unique viscoelastic properties that give the characteristic foam structure to the dough [1].


Gluten in the diet, however, is not an option for some. Celiac disease is an autoimmune disorder that affects approximately 1 in 100 people in the UK [2]. If celiac patients consume gluten-containing products in the diet, they experience an intestinal mucosal inflammation. This is because the immune system recognizes the gluten products in the intestine as foreign bodies causing it to also attack the healthy tissues which cause the inflammation. The inflammation and damage to the intestinal walls can lead to the inability to absorb the required levels of calcium, iron, folic acid and fat soluble vitamins.

Deficiencies in these elements can lead to conditions such as osteoporosis (weakened bones) and anemia in patients suffering with celiac disease [3]. A Gluten-free diet is advisable for people with celiac disease, wheat allergies and non-celiac gluten sensitivity. Wheat allergy and non-celiac gluten sensitivity is different from celiac disease. In wheat allergy the immune system can respond to any of the proteins present in wheat, hence wheat should be avoided altogether.

Non-celiac gluten sensitivity is neither an autoimmune disorder nor an allergic response; it is a stress response due to gluten intake leading to intestinal and extra intestinal symptoms. Nowadays, even glutentolerant customers are shifting to gluten-free diets they perceive it to be healthier and more effective in weight reduction [4]. Hence, this misconception about gluten free products being healthy and along with increased diagnosis and awareness for gluten-intolerance, has led to the demand for gluten-free bread to rise greatly.

The increase in the consumption of gluten-free bread by those that are tolerant to gluten is largely due to a lack of informed knowledge on the product. A common perception is that a gluten-free diet helps in reducing obesity, has better digestive and nutritional attributes and is of higher quality [4,5]. Researchers have suggested it might be a better option for consumers to opt for gluten-free bread due to its lower salt content.

However, gluten-free products are starch-based food with lower protein levels and a higher fat content [6] and lead to an unbalanced diet. This is a major cause of concern; especially for people with gluten sensitivity and no alternative replacement. Though a diet with low salt content is desirable, the bread consumed should also have certain nutritional attributes as bread is widely consumed and is a vital source of carbohydrates, proteins, vitamins and minerals [7].


Further studies are required to enhance the nutritional qualities of gluten-free bread and other products so that consumers with gluten sensitivity, and those who choose a gluten-free diet, are provided with the same nutritional quality of bread. Efforts are now being made worldwide to also reduce the salt content in regular bread so that consumers without gluten sensitivity have the option of bread with reduced salt content without having to switch to gluten-free bread. With the further development of non-gluten containing bread, same health benefits are expected for all.


Select your language of interest to view the total content in your interested language
Post your comment

Share This Article

Relevant Topics

Recommended Conferences

  • Annual Physicians Meeting 2018 May 11-12, 2018 Osaka, Japan
    May 11-12, 2018 Osaka, Japan
  • Natural Medicine & Products September 24-25, 2018 Montreal | Quebec | Canada
    September 24-25, 2018 Montreal, USA

Article Usage

  • Total views: 717
  • [From(publication date):
    March-2017 - Apr 26, 2018]
  • Breakdown by view type
  • HTML page views : 625
  • PDF downloads : 92

Post your comment

captcha   Reload  Can't read the image? click here to refresh

Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2018-19
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

Agri & Aquaculture Journals

Dr. Krish

[email protected]

1-702-714-7001Extn: 9040

Biochemistry Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Business & Management Journals


[email protected]

1-702-714-7001Extn: 9042

Chemistry Journals

Gabriel Shaw

[email protected]

1-702-714-7001Extn: 9040

Clinical Journals

Datta A

[email protected]

1-702-714-7001Extn: 9037

Engineering Journals

James Franklin

[email protected]

1-702-714-7001Extn: 9042

Food & Nutrition Journals

Katie Wilson

[email protected]

1-702-714-7001Extn: 9042

General Science

Andrea Jason

[email protected]

1-702-714-7001Extn: 9043

Genetics & Molecular Biology Journals

Anna Melissa

[email protected].com

1-702-714-7001Extn: 9006

Immunology & Microbiology Journals

David Gorantl

[email protected]

1-702-714-7001Extn: 9014

Materials Science Journals

Rachle Green

[email protected]

1-702-714-7001Extn: 9039

Nursing & Health Care Journals

Stephanie Skinner

[email protected]

1-702-714-7001Extn: 9039

Medical Journals

Nimmi Anna

[email protected]

1-702-714-7001Extn: 9038

Neuroscience & Psychology Journals

Nathan T

[email protected]

1-702-714-7001Extn: 9041

Pharmaceutical Sciences Journals

Ann Jose

[email protected]

1-702-714-7001Extn: 9007

Social & Political Science Journals

Steve Harry

[email protected]

1-702-714-7001Extn: 9042

© 2008- 2018 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version