Is bread good for you? Does its consumption increase the risk of disease? Is there an association between bread and the risk of overweight, diabetes, cardiovascular disease or digestive discomfort? These are just some of the questions that are at the heart of many preconceived ideas among the general public…
Based on epidemiological studies assessing the nutritional intake of bread in the dietary context of targeted populations, or through the compilation of clinical trials conducted over more than two decades, this literature review objectively and critically assesses the scientific data available to answer the questions most commonly raised about the nutritional intake of bread and its relationship with health.
Nutritional researchers, bakery professionals and the medical world will all find in this colossal work scientific arguments to denounce untruths about bread and health. They will also be able to identify avenues of research and reflection around this iconic staple food.
“Through this analysis of scientific studies conducted around the world, we have highlighted a lack of evidence showing a negative impact of bread consumption on health. Based on our observations and conclusions, our work has pointed to research gaps and opportunities in understanding this complex relationship between bread and health“, emphasizes Léa Ribet, Nutrition Research Fellow at the Lesaffre Institute of Science & Technology (LIST).
Bread is a universal staple that is both accessible and has a particularly interesting nutritional content. It is essential to continue enriching our knowledge with new clinical studies to understand the health impact of bread as part of an overall diet.
Contributors to this literature review included teams from the Baking Science & Nutrition and Nutrition Microbiota & Health centers of excellence, and LIST’s Catalyst Discovery, Open Innovation & Category Defense team.
To know more:
The nutritional contribution and relationship with health of bread consumption: a narrative review. Ribet, L., Kassis, A., Jacquier, E., Monnet, C., Durand-Dubief, M., & Bosco, N. (2024). Critical Reviews in Food Science and Nutrition, 1–28.