Lately, more and more nutrition studies talk extremely much about the food consumed daily by Romanians, which makes them very fat. After studies, it was found that this food is extremely dangerous, or at least that’s what nutritionists say. Read and find out what is the food consumed daily by Romanians that makes them very fat.
Bakery products and the effect on the healthy population
Bread is one of the most consumed food products in the world. However, in recent years, the consumption of bread and bakery products has decreased, especially among the Western population. The reason for concern is weight gain and the presence of gluten in these products.
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Gluten is unacceptable in the diet only for patients with celiac disease, who are obliged to adhere to a gluten-free diet all the time, nutritionists say. The consequences of the gluten-free diet in healthy people are the subject of many recent studies.
Bread, the food eaten daily by Romanians, is very fattening
A recent study, carried out on a sample of just over 1000 Romanians, revealed that bread and bakery products, in general, are the most consumed foods.
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According to the CIPRA study, over 80% of Romanians have bread in their daily consumption, therefore, this is the food consumed daily by Romanians. In the same study, it was found that approximately 72% consume sweets, and a certain type of food, most of the time devoid of nutritional benefits.
New studies talk about products with and without gluten
Another study, this time published in the journal “National Library of Medicine”, showed that visceral fat surface values increased in those who consumed gluten-free and gluten-containing bakery products, but these changes were not significant, the study says.
“In the group with whole grains and in the control group, a reduction of the surface of visceral fat was observed, in the control group a significant change was registered.
After the intervention, visceral fat surface values increased in the gluten-free group in 57% of the subjects, in the gluten group in 73% of the subjects and in the whole grain group in 43% of the volunteers,” the study states.
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Although the values of surface fat leveled off in the gluten-free and gluten-free groups, the number of samples with reference values increased from 80% to 86% in the gluten-free group and from 43% to 66% in the gluten-free group.
Conclusion
The consumption of different types of bakery products mostly changed the values of the visceral fat area in a positive direction, the mentioned study shows.
But, despite all this, nutritionists sound the alarm and recommend that we reduce the consumption of bread and bakery products.
