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

Year 2019, Volume 1, Issue 1, 1 - 17, 30.06.2019

Fatih GÜLTEKİN Sümeyye AKIN Adem ELGÜN

Abstract

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.  

Keywords

Ekmek, buğday, gluten, gıda katkı maddeleri, helal

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

Abstract

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.

Keywords

Bread, wheat, gluten, food additives, halal

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