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Gluten-free and ketogenic bakery products are gaining traction. This research is designed to provide a more comprehensive review of the nutritional content of gluten-free bakery products labeled ketogenic and/or low-carb. For this reason, the ketogenic and/or low-carb products that were packaged on the international market were retrieved and tested to standard gluten-free alternatives. Overall, no significant differences were found among ketogenic and/or low-carb products due to the high intra-variability of each species of each type, but they differed from standard ones, but not so much. They also had higher protein levels compared to standard ones. Fats were higher in ketogenic and/or low-carb baking mixes, savory biscuits, and sweet biscuits than in their normal counterparts. In low-carb savory biscuits and breads, as well as in ketogenic sweet biscuits, were higher in saturated fats, as well as in ketogenic sweet biscuits than in the same standard products. Overall, median values of the nutrients correspond to the ketogenic diet's definition.
Source link: https://europepmc.org/article/MED/36553837
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