Ekmek Hakkında Güncel Bir Değerlendirme: Sağlık Etkileri, Gıda Katkı Maddeleri ve Helallik Sorunu

Yıl 2019, Cilt: 1 Sayı: 1, 1 - 17, 30.06.2019

Fatih Gültekin , Sümeyye Akın , Adem Elgün

Öz

Türkiye’de
tahıl ürünü olarak en çok tüketilen besinlerden biri ekmektir. Popüler medyada
yer alan ekmekle ilgili kanıta dayanmayan haberler, tüketiciler açısından
endişe kaynağı olmuştur. Bu derlemede ekmeğin sağlık üzerindeki etkileri,
glüten proteini ile ilgili hastalıklar, ekmeklerde kullanılan katkı maddeleri
ve bunların helallik durumları değerlendirilmiştir. Özetle, sağlığa olan olumlu
etkileri göz önünde bulundurulduğunda, tam tahıllı ürünlerin diğerlerine göre
tercih edilmesi ve ölçülü şekilde tüketilmesi teşvik edilmelidir. Ekmek
türlerinden ekşi mayalı tam buğday ekmeği iyi bir besin kaynağıdır. Çölyak
hastalığı ve buğday alerjisi olanlar glütensiz diyetle beslenmelidir. Çölyak
dışı glüten duyarlılığı olanlar da glütenli ürünlerden uzak durmalıdırlar.
Yapılan araştırmalara göre herhangi bir hastalık durumu olmaksızın uygulanan
glütensiz diyetler hem ekonomik hem de sağlık açısından uygun değildir. Ekmek
alırken Türkiye’deki paketsiz ekmekler gıda katkı maddesi içermediği için
paketli olanlara tercih edilebilir. Paketli ekmek tercihinde ise ürünün en az
sayıda katkı maddesi içermesi veya sağlık riski olan katkı maddelerini
olabildiğince az sayıda içermesi gibi faktörler dikkate alınabilir. Ayrıca bazı
katkı maddelerinin üretiminde hayvansal kaynaklar da kullanılabileceğinden
kullanılan kaynağa bağlı olarak helallik riski oluşabilmektedir.  

Anahtar Kelimeler

Ekmek, buğday, gluten, gıda katkı maddeleri, helal

Up to Date Review about Bread: Health Effects, Food Additives and Halal Issues

Öz

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.

Anahtar Kelimeler

Bread, wheat, gluten, food additives, halal

Kaynakça

• Ali, M. A., Eid, R. M. H. M., & Hanafi, M. Y. (2018). Vitamin C and E chronic supplementation differentially affect hepatic insulin signaling in rats. Life Sciences, 194, 196–204. https://doi.org/10.1016/j.lfs.2017.12.039
• Anon, 2011. Türk Gıda Kodeksi Gıda Katkı Maddeleri Yönetmeliği. 29/12/2011 tarih ve Resmî Gazete. Mükerrer Sayı: 28157 3
• Anon, 2012. Türk Gıda Kodeksi Ekmek çeşitleri tebliği Tebliğ no.: 2012/2. 04 Ocak 2012 Resmi Gazete Sayı: 28163
• Anon, 2015. The new White Paper on Wheat and Gluten Intolerance is out now! Get informed about the latest state of scientific knowledge on human disorders related to gluten and wheat.
• Aruso, G. (2015). Akrilamid Oluşumu ve İnsan Sağlığına Etkileri Acrylamide Formation and Its Effects on Human Health, 13(1), 61–71.
• Azeem, S., Gillani, S. W., Siddiqui, A., Jandrajupalli, S. B., Poh, V., & Syed Sulaiman, S. A. (2015). Diet and Colorectal Cancer Risk in Asia--a Systematic Review.
• Asian Pacific Journal of Cancer Prevention : APJCP, 16(13), 5389–96. Retrieved fromhttp://www.ncbi.nlm.nih.gov/pubmed/26225683
• Aune,D.,Keum,N., Giovannucci E., Fadnes,L.T. ,Boffetta,P. C Greenwood, D.C., Tonstad,S.,Vatten, L.J., Elio Riboli, E., Norat,T. 2016. Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: systematic review and dose-response meta-analysis of prospective studies.BMJ 2016; 353 doi: https://doi.org/10.1136/bmj.i2716 (Published 14 June 2016) Cite this as: BMJ 2016;353:i2716
• Baur, X., & Czuppon, A. B. (1995). Allergic reaction after eating alpha-amylase (Asp o 2)-containing bread. A case report. Allergy, 50(1), 85–7. Retrieved from http://www.ncbi.nlm.nih.gov/pubmed/7741193
• Baysal, A. (2014). Beslenme.
• Bertuzzi, T., Rastelli, S., Mulazzi, A., & Pietri, A. (2017). Survey on acrylamide in roasted coffee and barley and in potato crisps sold in Italy by a LC–MS/MS method. Food Additives & Contaminants: Part B, 10(4), 1–8. https://doi.org/10.1080/19393210.2017.1351498
• Bingham, S. A., Day, N. E., Luben, R., Ferrari, P., Slimani, N., Norat, T., … European Prospective Investigation into Cancer and Nutrition. (2003). Dietary fibre in food and protection against colorectal cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC): an observational study. Lancet (London, England), 361(9368), 1496–501. Retrieved from http://www.ncbi.nlm.nih.gov/pubmed/12737858
• Bodinham, C. L., Hitchen, K. L., Youngman, P. J., Frost, G. S., & Robertson, M. D. (2011). Short-term effects of whole-grain wheat on appetite and food intake in healthy adults: a pilot study. The British Journal of Nutrition, 106(3), 327–30. https://doi.org/10.1017/S0007114511000225
• Bosscher D, Van Caillie-Bertrand M, D. H. (2001). Effect of thickening agents, based on soluble dietary fiber, on the availability of calcium, iron, and zinc from infant formulas. Nutrition, 17(7–8), 614–618.
• Brouns, F.J.P.H, Vincent J. ; Buul, V.J., Shewry, P.R. 2013. ReviewDoes wheat make us fat and sick? Journal of Cereal ScienceVol. 58, Issue 2
• Butt MS, Shahzadi N, Sharif MK, N. M. (2007). Guar gum: a miracle therapy for hypercholesterolemia, hyperglycemia and obesity. Crit Rev Food Sci Nutr, 47(4), 389–396.
• EFSA, 2006. The ttp://www.efsa.eu.int/science/afc/afc_opinions/catindex_en.html Opinion of the Scientific Panel on Food Additives from the Commission related to Calcium, Magnesium and Zinc Malate added for nutritional purposes to food supplements as sources for Calcium, Magnesium and Zinc and to Calcium Malate added for nutritional purposes to foods for particular nutritional uses and foods intended for the general population as source for Calcium. EFSA Journal (2006) 391a,b,c,d, 1-6. https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2008.234r
• EFSA, 2014. Scientific Opinion on the re-evaluation of propionic acid (E 280), sodium propionate (E 281), calcium propionate (E 282) and potassium propionate (E 283) as food additives. First published in the EFSA Journal: 22 July 2014
• EFSA, 2015a.Scientific Opinion on the re‐evaluation of sorbic acid (E 200), potassium sorbate (E 202) and calcium sorbate (E 203) as food additives.EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). https://doi.org/10.2903/j.efsa.2015.4144
• EFSA, 2015b. Scientific Opinion on the re-evaluation of ascorbic acid (E 300), sodium ascorbate (E 301) and calcium ascorbate (E 302) as food additives. First published in the EFSA Journal: 6 May 2015 Adopted: 14 April 2015
• EFSA, 2017. Re‐evaluation of guar gum (E 412) as a food additive. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). 24 February 2017. https://doi.org/10.2903/j.efsa.2017.4669
• Dengate, S., & Ruben, A. (2002). Controlled trial of cumulative behavioural effects of a common bread preservative. J Paediatr Child Health, 38(4), 373–376.
• El-Chammas, K., & Danner, E. (2011). Gluten-Free Diet in Nonceliac Disease. Nutrition in Clinical Practice, 26(3), 294–299. https://doi.org/10.1177/0884533611405538
• Elgün, A. ve Ertugay, Z. 1995. Tahıl İşleme Teknolojisi, Atatürk Üniversitesi Ziraat Fakültesi Yayınları No:718, 376 sayfa, Erzurum.
• Elgün, A. 2016. Buğday Genomu Hakkındaki Spekülatif İddialar ve Gerçekler. TÜRKTOB Dergisi 5(12), 34-42
• Elli, L., Branchi, F., Tomba, C., Villalta, D., Norsa, L., Ferretti, F., … Tomba, C. (2015). Diagnosis of gluten related disorders : Celiac disease , wheat allergy and non-celiac gluten sensitivity, 21(23), 7110–7119. https://doi.org/10.3748/wjg.v21.i23.7110
• Engineers, N. B. of C. &. (2005). Handbook on Fine Chemicals, Vitamins, Amino Acids and Proteins (The prepar). National Institute of Industrial Research.
• Erem, F., & Certel, M. (2006). Fırın Ürünlerinde Enzim Uygulamaları, (5), 525–528.
• Ergun, R. (2014). TÜRKİYE ’ Ye Özgü Bazı Ekmek Türleri̇ni̇n Gli̇semi̇k İndeksi. H.Ü SBE Yükseklisans Tezi.
• Esimbekova, E. N., Asanova, A. A., Deeva, A. A., & Kratasyuk, V. A. (2017). Inhibition effect of food preservatives on endoproteinases. Food Chemistry, 235, 294–297. https://doi.org/10.1016/j.foodchem.2017.05.059.
• FAO, 1977. Glycerin; INS No. 422Prepared at the 20th JECFA (1976), published in FNS 1B (1977) and in FNP 52 (1992). Metals and arsenic specifications revised at the 63rd JECFA (2004). An ADI 'not specified' was established at the 20th JECFA (1976) 211.pdf http://www.fao.org/fileadmin/user_upload/jecfa_additives/docs/Monograph1/Additive-
• Giacco, R., Costabile, G., Della Pepa, G., Anniballi, G., Griffo, E., Mangione, A., … Riccardi, G. (2014). A whole-grain cereal-based diet lowers postprandial plasma insulin and triglyceride levels in individuals with metabolic syndrome. Nutrition, Metabolism, and Cardiovascular Diseases : NMCD, 24(8), 837–44. https://doi.org/10.1016/j.numecd.2014.01.007
• Gulliford MC, Pover GG, Bicknell EJ, S. J. (1988). Guar delays intestinal calcium absorption in man. Clin Nutr, 42(5), 451–454.
• Gültekin, F., Çeker, O., Elgün, A., Külçe, A., Aydın, A., Dede, B., … Tilki, T. (2011). İstihale örneklerinin katkı maddelerine yönelik değerlendirilmesi. Ankara: Ulusal Helal ve Sağlıklı Gıda Kongresi.
• Hasegawa, M. ., Nishi, Y., Ohkawa, Y., & Inui, N. (1984). Effects of sorbic acid and its salts on chromosome aberrations, sister chromatid exchanges and gene mutations in cultured chinese hamster cells. Food Chem Toxicol, 22(7), 501–507.
• Hendek Ertop, M., & Hayta, M. (2016). Ekşi Hamur Fermantasyonunun Ekmeği̇ Bi̇yoakti̇f Bi̇leşenleri̇ Ve Bi̇yoyararlanim Üzeri̇ndeki Etki̇leri̇. Gida / the Journal of Food, 41, 115–122. https://doi.org/10.15237/gida.GD15053
• Igbinedion, S. O., Ansari, J., Vasikaran, A., Gavins, F. N., Jordan, P., Boktor, M., & Alexander, J. S. (2017). Non-celiac gluten sensitivity: All wheat attack is not celiac. World Journal of Gastroenterology, 23(40), 7201–7210. https://doi.org/10.3748/wjg.v23.i40.7201Jecfa. (2005). Jecfa/64/sc. Roma.
• JECFA. (n.d.-a). Glycerol and glycerol diacetate. Retrieved November 17, 2009, from http://www.inchem.org/documents/jecfa/jecmono/v10je06.htm
• JECFA. (n.d.-b). Malic, dl-acid. Retrieved November 23, 2009, from http://www.inchem.org/documents/jecfa/jecmono/40abcj45.htm
• Jonnalagadda, S. S., Harnack, L., Liu, R. H., McKeown, N., Seal, C., Liu, S., & Fahey, G. C. (2011). Putting the whole grain puzzle together: health benefits associated with whole grains--summary of American Society for Nutrition 2010 Satellite Symposium. The Journal of Nutrition, 141(5), 1011S–22S. https://doi.org/10.3945/jn.110.132944
• Kanny, G., & Moneret-Vautrin, D. A. (1995). alpha-Amylase contained in bread can induce food allergy. The Journal of Allergy and Clinical Immunology, 95(1 Pt 1), 132–3. https://doi.org/10.1016/S0091-6749(95)70161-3
• Katcher, H. I., Legro, R. S., Kunselman, A. R., Gillies, P. J., Demers, L. M., Bagshaw, D. M., & Kris-Etherton, P. M. (2008). The effects of a whole grain-enriched hypocaloric diet on cardiovascular disease risk factors in men and women with metabolic syndrome. The American Journal of Clinical Nutrition, 87(1), 79–90. https://doi.org/10.1093/ajcn/87.1.79
• Kitano, K., Fukukawa, T., Ohtsuji, Y., Masuda, T., & Yamaguchi, H. (2002). Mutagenicity and DNA-damaging activity caused by decomposed products of potassium sorbate reacting with ascorbic acid in the presence of Fe salt. Food Chem Toxicol, 40(11), 1589–1594.
• Köksal, G., & Gökmen, H. (2013). Çocuk Hastalıklarında Beslenme Tedavisi. Hatipoğlu Yayınları.
• JONES, J.M. 2012. Wheat belly—an analysis of selected statements and basic theses from the book. Cereal Foods World, 57 (2012), pp. 177–189
• Lactic, dl-acid. (n.d.). Retrieved from http://www.inchem.org/documents/jecfa/jecmono/40abcj44.htm
• Lactic acid. (n.d.). Retrieved from http://ecfr.gpoaccess.gov/cgi/t/text/textidx?c=ecfr&rgn=div5&view=text&node=21:3.0.1.1.14&idno=21#21:3.0.1.1.14.2.1.12
• Lebwohl, B., Cao, Y., Zong, G., Hu, F. B., Green, P. H. R., Neugut, A. I., … Chan, A. T. (2017). Long term gluten consumption in adults without celiac disease and risk of coronary heart disease: prospective cohort study. BMJ (Clinical Research Ed.), 357, j1892. https://doi.org/10.1136/BMJ.J1892
• Mamur, S., Yüzbaşioğlu, D., Unal, F., & Yilmaz, S. (2010). Does potassium sorbate induce genotoxic or mutagenic effects in lymphocytes? Toxicol In Vitro, 24(3), 790–794.
• Mevzuat Bilgi Sistemi. (2012). Retrieved June 12, 2018, from http://mevzuat.basbakanlik.gov.tr/Metin.Aspx?MevzuatKod=9.5.15746&MevzuatIliski=0&sourceXmlSearch=
• Miranda, J., Lasa, A., Bustamante, M. A., Churruca, I., & Simon, E. (2014). Nutritional Differences Between a Gluten-free Diet and a Diet Containing Equivalent Products with Gluten. Plant Foods for Human Nutrition, 69(2), 182–187. https://doi.org/10.1007/s11130-014-0410-4
• Mizukami, Y., Yoshida, M., Isagawa, S., Yamazaki, K., & Ono, H. (2014). Acrylamide in roasted barley grains: Presence, correlation with colour and decrease during storage. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 31(6), 995–1000. https://doi.org/10.1080/19440049.2014.910614
• Moneret-Vautrin DA, K. G. (1995). Food-induced anaphylaxis. A new French multicenter survey. Ann Gastroenterol Hepatol (Paris), 31(4), 256–263.
• Moreira-Rosário, A., Pinheiro, H, Calhau, C.,and Luís Filipe Azevedo, L.P.2016. Can wheat germ have a beneficial effect on human health? A study protocol for a randomised crossover controlled trial to evaluate its health effects. BMJ Open. 2016; 6(11): e013098.
• Mortensen, A., Aguilar, F., Crebelli, R., Domenico, A. Di, Frutos, M. J., Galtier, P., … Dusemund, B. (2017). Scientific Opinion on the re-evaluation of guar gum ( E 412 ) as a food additive. EFSA Journal, 15(2), 4669. https://doi.org/10.2903/j.efsa.2017.4669
• Mpountoukas, P., Vantarakis, A., Sivridis, E., & Lialiaris, T. (2008). Cytogenetic study in cultured human lymphocytes treated with three commonly used preservatives. Food Chem Toxicol, 46(7), 2390–2393.
• Mukherjee, A., Giri, A., Talukder, G., & Sharma, A. (1988). Sister chromatid exchanges and micronuclei formations induced by sorbic acid and sorbic acid-nitrite in vivo in mice. Toxicol Lett, 42(1), 47–53.
• Niland, B., & Cash, B. D. (2018). Health Benefits and Adverse Effects of a Gluten-Free Diet in Non-Celiac Disease Patients. Gastroenterology & Hepatology, 14(2), 82–91. Retrieved from http://www.ncbi.nlm.nih.gov/pubmed/29606920
• Pandey, H., Kumar, V., & Roy, B. K. (2014). Assessment of genotoxicity of some common food preservatives using Allium cepa L. as a test plant. Toxicology Reports, 1, 300–308. https://doi.org/10.1016/j.toxrep.2014.06.002
• Propionic acid. (n.d.).
• Pyler, E.J. 1988. Baking Science and Technology. 3rd ed. Sosland Publishing Co., Kansas.
• Rebello, C. J., Greenway, F. L., & Finley, J. W. (2014). Whole Grains and Pulses: A Comparison of the Nutritional and Health Benefits. J Agric Food Chem, 62(29), 7029–7049. https://doi.org/10.1021/jf500932z
• Sağlık Bakanlığı. (2014). Türkiye Beslenme ve Sağlık Araştırması 2010: Beslenme Durumu ve Alışkanlıklarının Değerlendirilmesi Sonuç Raporu.
• Sander, I., Raulf-Heimsoth, M., Van Kampen, V., & Baur, X. (2000). Is fungal alpha-amylase in bread an allergen? Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology, 30(4), 560–5. https://doi.org/10.1046/j.1365-2222.2000.00746.x
• SCF (1992). Minutes of the 86th meeting of the Scientific Committee for Food held on 8-9 October 1992.
• ScientificOpinion on the re-evaluation of propionic acid (E 280), sodium propionate (E 281), calcium propionate (E 282) and potassium propionate (E 283) as food additives. (2014). EFSA Journal, 12(7), 3779, 45 pp. Retrieved from www.efsa.europa.eu/efsajournal
• Serra-Majem, L., & Bautista-Castaño, I. (2015). Relationship between bread and obesity. British Journal of Nutrition, 113(S2), S29–S35. https://doi.org/10.1017/S0007114514003249
• Sodium bicarbonate. (n.d.). Retrieved December 17, 2009, from http://ecfr.gpoaccess.gov/cgi/t/text/text-idx c=ecfr&rgn=div5&view=text&node=21:3.0.1.1.14&idno=21#21:3.0.1.1.14.2.1.171
• Stauffer, C. (1983). Dough conditioners. Cereal Foods World, 28(729–730).
• Stevens, L., & Rashid, M. (2008). Gluten-Free and Regular Foods: A Cost Comparison. Canadian Journal of Dietetic Practice and Research, 69(3), 147–150. https://doi.org/10.3148/69.3.2008.147
• Stopforth, J., Sofos, J., & Busta, F. (2004). Sorbic acid and sorbates. Antimicrobials in Food, 53–54.
• Thompson, T., Dennis, M., Higgins, L. A., Lee, A. R., & Sharrett, M. K. (2005). Gluten-free diet survey: are Americans with coeliac disease consuming recommended amounts of fibre, iron, calcium and grain foods? Journal of Human Nutrition and Dietetics, 18(3), 163–169. https://doi.org/10.1111/j.1365-277X.2005.00607.x
• Tüfekçi Alphan, E. (2014). Hastalıklarda Beslenme Tedavisi. Hatipoğlu Yayınları.
• Türk Gıda Kodeksi Gıda Katkı Maddeleri Yönetmeliği. (2013a). Retrieved May 31, 2018, from http://www.mevzuat.gov.tr/Metin.Aspx?MevzuatKod=7.5.18532&MevzuatIliski=0&sourceXmlSearch=katkı
• Türk Gıda Kodeksi Gıda Katkı Maddeleri Yönetmeliği. (2013b). Retrieved June 25, 2018, from http://www.resmigazete.gov.tr/eskiler/2013/06/20130630-4.htm
• Türkoğlu, S. (2008). Evaluation of genotoxic effects of sodium propionate, calcium propionate and potassium propionate on the root meristem cells of Allium cepa. Food Chem Toxicol, 46(6), 2035–2041.
• Uhde, M., Ajamian, M., Caio, G., De Giorgio, R., Indart, A., Green, P. H., … Alaedini, A. (2016). Intestinal cell damage and systemic immune activation in individuals reporting sensitivity to wheat in the absence of coeliac disease. Gut, 65(12), 1930–1937. https://doi.org/10.1136/gutjnl-2016-311964
• Volta, U., Caio, G., Karunaratne, T. B., Alaedini, A., & De Giorgio, R. (2017). Non-coeliac gluten/wheat sensitivity: advances in knowledge and relevant questions. Expert Review of Gastroenterology and Hepatology, 11(1), 9–18. https://doi.org/10.1080/17474124.2017.1260003
• WHO,2018. Includes all updates up to the 84th JECFA (June 2017. http://apps.who.int/food-additives-contaminants-jecfa-database/chemical.aspx?chemID=3367Williams, P.G. Evaluation of theevidence between consumption and refined grains and health outcome. Nutr. 2012. Revi 70:80
• Ye, E. Q., Chacko, S. A., Chou, E. L., Kugizaki, M., & Liu, S. (2012). Greater whole-grain intake is associated with lower risk of type 2 diabetes, cardiovascular disease, and weight gain. The Journal of Nutrition, 142(7), 1304–13. https://doi.org/10.3945/jn.111.155325
• Yilmaz, S., Unal, F., Yüzbaşıoğlu, D., & Celik, M. (2014). DNA damage in human lymphocytes exposed to four food additives in vitro. Toxicol Ind Health, 30(10), 926–37. https://doi.org/10.1177/0748233712466132