Akademik Platform Helal Yaşam Dergisi

Yazarlar: Fatih GÜLTEKİN, Sümeyye AKIN, Adem ELGÜN

Konular:Sağlık Bilimleri ve Hizmetleri

Anahtar Kelimeler:Bread,Wheat,Gluten,Food additives,Halal

Özet: Bread, as a grain species, is one of the most consumed food in Turkey. News about bread in the popular media that are not evidence based has become a source of concern for consumers. In this review health effects of bread, gluten-related diseases, food additives that are used in breads and their halal issues will be evaluated. In summary, when considering positive health effects, whole grain products should be encouraged to prefer to others. Also, these products should be consumed moderately. Whole grain sourdough bread is a rich nutrient. People with celiac sensitivity and wheat allergy should avoid gluten containing products. Additionally, those with nonceliac gluten sensitivities should also prefer gluten-free diet. Evidence-based researches suggest that without having health problems, gluten-free diet practices are not appropriate for both medical and economical reasons. In Turkey instead of packed ones unpacked breads can be preferred because they don’t contain any food additives. If packed bread is to be bought, some factors can be considered such as containment of minimum number of additives and containment of additives having minimum health risks. Moreover, some non-halal animal sources may be used in the production of certain additives. This gives rise to concerns about halal issues of these products.

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