The influence of gluten-free bakery products consumption on selected anthropometric parameters


  • Martina Gažarová Slovak University of Agriculture in Nitra, Department of Human Nutrition, Faculty of Agrobiology and Food Resources, Tr. A. Hlinku 2, 949 76 Nitra
  • Zuzana Chlebová Slovak University of Agriculture in Nitra, Department of Human Nutrition, Faculty of Agrobiology and Food Resources, Tr. A. Hlinku 2, 949 76 Nitra
  • Jana Kopčeková Slovak University of Agriculture in Nitra, Department of Human Nutrition, Faculty of Agrobiology and Food Resources, Tr. A. Hlinku 2, 949 76 Nitra
  • Petra Lenártová Slovak University of Agriculture in Nitra, Department of Human Nutrition, Faculty of Agrobiology and Food Resources, Tr. A. Hlinku 2, 949 76 Nitra
  • Mária Holovičová Slovak University of Agriculture in Nitra, Department of Human Nutrition, Faculty of Agrobiology and Food Resources, Tr. A. Hlinku 2, 949 76 Nitra



gluten, bakery products, body mass index, waist-to-hip ratio, visceral fat area


The aim of the study was to evaluate the effect of a short-term consumption (six weeks) of gluten-free bakery products on the anthropometric parameters. The study group was composed of volunteers from the general population and consisted of 30 healthy adults. The amount of bakery product was determined as follows: women consumed 150 - 200 grams per day; men 200 - 250 grams per day. Anthropometric measurements were made by using InBody 720, we received data such as body weight, Body Mass Index (BMI) and Waist-to-Hip Ratio (WHR), which we evaluated the presence of overweight and obesity in the monitored groups. We also observed visceral fat area (VFA). We found out that the 6-week consumption of gluten-free bread and bakery products showed a significant reduction in body weight and BMI (p <0.01), but also to a significant increase in VFA (p <0.05). By the impact of consumption we recorded the increase of body weight and BMI in 70% of participants (in 30% there was slight increase), decrease of WHR in 33% (increase in 43%) and decrease of VFA in 43% (increase in 57%). For other participants, the values remained unchanged. Two months after the termination of the consumption of gluten-free products we found out the increase of body weight and BMI, WHR remained unchanged, however in the case of VFA showed significant increase of values. We can summarize that dietary habits play a crucial role in the development of overweight and obesity and the consumption of bread and bakery products can also affect it. However, the overall effect of bread and bakery consumption on the development of overweight depends on many factors, such as the composition of the bread and bakery products and the presence of gluten.


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How to Cite

Gažarová, M. ., Chlebová, Z. ., Kopčeková, J. ., Lenártová, P. ., & Holovičová, M. . (2017). The influence of gluten-free bakery products consumption on selected anthropometric parameters. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 761–769.

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