Consumption Of Whole Wheat Bread Research Articles

White and wholewheat bread consumption and the risk of exposure to acrylamide and 5-hydroxymethylfurfural

This study used a green validated method to evaluate the risk of exposure of individuals of different ages to acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) by consuming white and wholewheat bread. Recoveries of AA and 5-HMF were 100.7% and 100.1%, respectively, while uncertainty was 2.3% and 6.2%. Levels of AA ranged from 617.22 to 3151.8 μg/kg while levels of 5-HMF ranged from 180.5 to 648.2 μg/kg. Female adolescents were almost 2-fold exposed to AA when they consumed 100% wholewheat bread (2.93 μg/kg bw/day) by comparison with white bread (1.72 μg/kg bw/day). Estimated daily exposure to AA was 1.5-fold higher than international recommendations. These findings raise concern for health risks associated with exposure to processing contaminant as the result of bread consumption, especially made from whole grains. Since development of those compounds is inevitable during breadmaking, it is crucial to standardize processing conditions and recipes to mitigate it.

Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage.

There is a need to increase the consumption of whole wheat bread (WWB) due to its health benefits by overcoming its poor technological quality and improving its sensory characteristics. In this study, sourdough bread-making and frozen dough technology were combined to provide fresh WWB at any time with better quality. Also, it was aimed to investigate the effects of three types of sourdough (type I, II, and IV) on the final quality of WWB during frozen storage (-30 °C, 14 and 28 days). The tan δ of WWB with type I sourdough was highest at the end of the frozen storage. Freezable water content was lower on day 0 for WWB with type II and IV sourdough than other bread types. No significant effect of frozen storage was observed in bread types in terms of an α helix structure, except for WWB with type I sourdough. A lower hardness increment was shown in WWB with baker's yeast and WWB with type II sourdough over 14 days of frozen storage when compared to other bread types. WWB with type I sourdough and WWB with type IV sourdough were differentiated from other bread samples in volatile compound (VC) analysis on frozen storage days 28 and 0, respectively. The frozen storage of WWB with baker's yeast and WWB with type II sourdough caused no notable changes in the VCs profile. These results suggest that a less detrimental effect of frozen storage was observed in WWB with type II sourdough, indicating a more favorable choice for producing WWB with sourdough.

Effect of Consumption of Whole-Wheat Breads on FBS, HbA1c, and Blood Lipids in Patients with Type 2 Diabetes.

Whole-wheat can have positive effect on blood parameters, such as blood sugar and fat profiles, in patients with diabetic. The aim of this study was to assess the effect of whole-wheat breads on hemoglobin A1c (HbA1c) and blood lipids in patients with type 2 diabetes (T2D). The study population included men and women with T2D aged 30 years old and over in Arak, Iran. Using random sampling method, 60 patients with T2D were selected and randomly divided into control and intervention groups. After taking blood samples from the patients, the intervention group was administered 180 g of wholegrain wheat for 12 weeks. The participants were asked not to change their diets and amounts of physical activity during the study period. After 12 weeks, blood samples were taken and insulin resistance indexes, blood glucose levels, and lipid profiles were examined. The results indicated that consumption of whole-wheat bread for 12 weeks can significantly reduce body weight, and HbA1c, triglyceride, total cholesterol, and low density lipoprotein cholesterol (LDL-c) levels, and increase high density lipoprotein cholesterol (HDL-c) levels (P<0.05). However, in the control group, changes in body weight, body mass index, HbA1c, total cholesterol, HDL-c, and LDL-c levels did not significantly differ before and after the intervention period (P>0.05). As consumption of whole-wheat bread has positive effects on control of various physical and biochemical indictors in patients with diabetes, its consumption should be included in educational programs at health centers across the country.

The effects of a 3-month nutrition intervention on dietary habits and weight change in hospitalized schizophrenic patients with metabolic syndrome

AbstractIntroduction: Schizophrenic patients are more likely to develop metabolic syndrome (MetS) than the general population. Although the exact reasons for higher MetS prevalence are not yet been fully determined, poor dietary habits may contribute to its development. This study aims to examine the effects of a 3-month nutrition intervention on dietary habits and weight change in hospitalized schizophrenic patients with MetS.Materials and Methods: Seventy-nine hospitalized schizophrenic patients with MetS (aged 18–67) were enrolled in a 3-month randomized controlled trial. Sixty-seven of initially enrolled patients (84.8%) completed the intervention. Participants were randomly assigned to an intervention group (IG; n = 33) or a control group (CG; n = 34). The IG followed the DASH diet (-400 kcal/day when compared to regular hospital diet), the CG continued being on a regular hospital diet (2200–2400 kcal/day), while both groups participated in a nutrition educational program (4 lectures about the development of healthier eating habits). Prior and after the intervention, body weight (BW) was measured and dietary habits were assessed using the nutrition section of Dlugosch &amp; Krieger's General Health Behaviour Questionnaire. Participants also kept a diary of food individually purchased.Results: Nutrition intervention positively modulated the dietary habits and BW of both groups. After 3 months, in the IG, the consumption of white bread (p &lt; 0.001), pastries (p &lt; 0.001), cured meat products (p &lt; 0.001), sweets (p = 0.003), and carbonated soft drinks (p = 0.009) significantly decreased, while the consumption of whole-wheat bread (p &lt; 0.001), fruits (p &lt; 0.001), nuts (p &lt; 0.001), and vegetables (p &lt; 0.001) significantly increased, when compared to the baseline data. Simultaneously, in the CG, the identified modifications mainly referred to a decreased consumption of snacks (p = 0.042) and fast food (p = 0.005), together with an increased consumption of low-fat milk and dairy products (p = 0.019) and vegetables (p = 0.003). Furthermore, results have shown that, compared to the CG, IG significantly improved dietary habits by decreasing the consumption frequency of white bread (p &lt; 0.001), cured meat products (p &lt; 0.001), and sweets (p = 0.043), while at the same time significantly increasing the consumption frequency of whole-wheat bread (p &lt; 0.001), low-fat milk and dairy products (p &lt; 0.001), fruits (p &lt; 0.001), nuts (p &lt; 0.001), and vegetables (p &lt; 0.001). After 3 months, BW significantly decreased in IG (p &lt; 0.001) and CG (p = 0.018), but with no significant difference between respective groups (p = 0.943).Discussion: The findings suggest that this type of a 3-month nutrition intervention could be a valuable tool for an improvement of dietary habits and potentially an add-on therapy to reduce the MetS prevalence and the overall cardiovascular risk in schizophrenic patients.

Acute Effect of Pistachio Intake on Postprandial Glycemic and Gut Hormone Responses in Women With Gestational Diabetes or Gestational Impaired Glucose Tolerance: A Randomized, Controlled, Crossover Study.

Long-term consumption of pistachios could potentially improves glucose homeostasis. Impaired postprandial glucose, insulin, and glucagon-like peptide-1 (GLP-1) responses have been reported in gestational diabetes mellitus (GDM) patients. The objective of this study was to evaluate the acute effects of two isocaloric test meals, 42 g pistachios and 100 g whole-wheat bread (WWB) on postprandial glucose, insulin, and gut derived incretin levels in Chinese women with gestational impaired glucose tolerance (GIGT) or GDM. Expected glucose and insulin responses were observed after WWB consumption. Isocaloric pistachio intake had minimal effect on blood glucose or insulin. In both GIGT and GDM patients, significant higher GLP-1 levels were observed at 90 and 120 min after pistachio compared to WWB intake. Significant lower gastric inhibitory polypeptide (GIP) levels were observed at 30 and 60 min in GDM patients or 120 min in GIGT patients after pistachio compared to WWB intake. In summary, isocaloric pistachio intake induced significantly lower postprandial glucose, insulin and GIP but higher GLP-1 levels compared to WWB. Our data suggest pistachios are effective alternative to a low-fat, high-carbohydrate food to improve postprandial glucose, insulin, and GLP-1 response in women with GDM and GIGT.

The relation between consumption of whole wheat bread and chronic diseases in Kayseri: Level of knowledge of consumers about whole wheat bread

This research was performed to investigate the relationship between whole wheat bread and chronic diseases and to determine knowledge levels of consumers in Kayseri. 1200 participants randomly selected were grouped as consuming and not consuming whole wheat bread and their characteristics were obtained by questionnaire form. The average age of participants was 33.0±1.0 years. While 43.4% of participants consumed whole wheat bread, 56.6 of them didn’t consume. It was detected that the consumption of whole wheat bread decreased as the ages of the participants increased (p &amp;lt;0.05). Although not significant, rate of undergraduate and postgraduate education level was higher in those who consume whole wheat bread than in those who non consume (51.3%). The differences between the groups in terms of income level were significant (p &amp;lt;0.05). The rate of diagnosed diseases were higher in those who don’t consume whole wheat bread (41.5%) than in those who consume (34.9%) and it was determined that there is a relationship between whole wheat bread consumption and presence of chronic disease (p&amp;lt;0.05). It was found that 66.4% of participants prefer whole wheat bread because of it is healthy and easily accessible (45.7%). In both of two groups, the ratio of those who know the difference between breads was higher than the ratio of those who don’t know (p&amp;lt;0.05). The rate of those who are not aware of the Ministry of Health's work was lower in those who consume whole wheat bread (43.6%) than in those who don’t consume (59.4%). While 50.3% of those who consume whole wheat bread read nutrition facts label, this rate was 26.4 in those who don’t consume (p&amp;lt;0.05).

Does cultural capital contribute to educational inequalities in food consumption in the Netherlands? A cross-sectional analysis of the GLOBE-2011 survey

BackgroundThe importance of culture for food consumption is widely acknowledged, as well as the fact that culture-based resources (“cultural capital”) differ between educational groups. Since current explanations for educational inequalities in healthy and unhealthy food consumption (e.g. economic capital, social capital) are unable to fully explain this gradient, we aim to investigate a new explanation for educational inequalities in healthy food consumption, i.e. the role of cultural capital.MethodsData were obtained cross-sectionally by a postal survey among participants of the GLOBE study in the Netherlands in 2011 (N = 2953; response 67.1%). The survey measured respondents’ highest attained educational level, food-related cultural capital (institutionalised, objectivised and incorporated cultural capital), economic capital (e.g. home ownership, financial strain), social capital (e.g. social support, health-related social leverage, interpersonal relationships), and frequency of consumption of healthy and unhealthy food products. Two general outcomes (overall healthy food consumption, and overall unhealthy food consumption), and seven specific food consumption outcomes were constructed, and prevalence ratios (PR) were estimated in Poisson regression models with robust variance.ResultsCultural capital was significantly associated with all food outcomes, also when social and economic capital were taken into account. Those with low levels of cultural capital were more likely to have a lower overall healthy food consumption (PR 1.35, 95% CI 1.22–1.49), a lower consumption of whole wheat bread (PR 1.21, 95% CI 1.05–1.38), vegetables (PR 1.55, 95% CI 1.40–1.71), and meat-substitutes and fish (PR 1.74, 95% CI 1.53–1.97), and a higher consumption of fried food (PR 1.59, 95% CI 1.31–1.93). Social capital was positively associated with overall healthy food consumption, whole wheat bread consumption, and the consumption of fish and meat-substitutes, and economic capital with none of the outcomes. The PR of the lowest educational group to have a low overall healthy food consumption decreased from 1.48 (95% CI 1.28–1.73) to 1.22 (95% CI 1.04–1.43) when cultural, social and economic capital were taken into account.ConclusionsCultural capital contributed to the explanation of educational inequalities in food consumption in The Netherlands, over and above economic and social capital. The socialisation processes through which cultural capital is acquired could offer new entry-points for the promotion of healthy food consumption among low educational groups.

Оцінка ризику перорального надходження залишкових кількостей інсектицидів після дезінсекції запасів продовольчого зерна

Introduction. Treatment of grain reserves (GR) with insecticides at the beginning of storage is a common technology for combating insect pests. In Ukraine, deltamethrin (synthetic pyrethroid), pirimiphos-methyl and chlorpyrifos-methyl (organophosphorus compounds) are used for GR disinsection. The use of GR with residual insecticides can be a significant risk to human health. Objective of the study. To evaluate the risk of toxic effects after oral administration of residual amounts (RA) of insecticides after disinsection of food grain reserves. Materials and methods. To identify the risk and evaluate the exposure, physical and chemical properties, LD50 per os, consumption rate of active substances (AS) of insecticides, ratio of consumption rate and LD50 per os, results of AS RA measurement in GR (gas-liquid chromatography), half-life of insecticides in grain (T50), ratio of possible daily intake (DI) of AS RA to allowable daily intake (ADI), processing factors (PF), daily consumption of grain products were analysed. An integral exposure vector (combining DDI, DI, T50) was calculated, which was evaluated according to the proposed scale. Results. The coefficients of selectivity of insecticide action are obtained, physical and chemical properties contributing to AS stability in the processed grain, the relationship between the consumption rate and RA are determined. AS with the largest values of the integral exposure vector is established. Based on the relationship between theoretical DI and DDI both without and taking into account PF and daily consumption of grain products, AS with the highest and lowest exposure levels are determined. Conclusions. AS have a sufficient selectivity of action: their effective consumption rates when protecting GR 180–640 times below LD50 per os. Low solubility in water, hydrolytic stability and high lipophilicity contribute to AS stability and their concentration in bran and germ seeds after processing GR. Due to high AS resistance per RA in grain at the end of the study (up to 90 days), the initial consumption rates, which increase in the range of deltamethrin — chlorpyrifos-methyl-pirimiphos-methyl, play an important role. With conservative evaluation, 80–90 days after the treatment, theoretical DI of deltamethrin did not exceed DDI, whereas DI of pirimiphos-methyl exceeded DDI by 5 times and chlorpyrifos-methyl — by 11 times. When exposed at the level of residues, the greatest risk is represented by insecticides with the highest values of the integral exposure vector — pirimiphos-methyl and chlorpyrifos-methyl. Upon a more realistic assessment, the largest exposure to pirimiphos-methyl is associated with the consumption of whole wheat bread (at DDI level), to chlorpyrifos-methyl — with the consumption of whole wheat bread with bran (2,4 and 2,3 times higher than DI, respectively); the smallest exposure level of pirimiphos-methyl and chlorpyrifos-methyl is possible when consuming white flour and white bread. Upon exceeding the allowable value of DI theoretical level of insecticides with treated grain reserves in the period of its use as food raw materials, it is expedient to carry out studies on the content of insecticide RA in grain products in order to assess the exposure when consuming these products at the level of scientifically substantiated and accepted norms. Key words: insecticides, grain stocks, risk assessment, exposure, oral intake.

Reduced Gelatinization, Hydrolysis, and Digestibility in Whole Wheat Bread in Comparison to White Bread

Wheat, an important crop in North Dakota and the United States, is often used for bread. Health concerns related to chronic diseases have caused a shift toward consumption of whole wheat bread. There has been some indication that the rate and amount of starch digestibility of whole wheat breads may be lower than for their refined flour counterparts. This research investigated the components of whole wheat bread that may reduce starch digestibility and impact nutritional quality. Six formulations of flour were used, which included two refined flours, two whole wheat flours, and two whole wheat flours with added starch. The starch was added to whole wheat flours to increase the starch level to that of the refined flour so that we can determine whether or not the dilution of the starch in whole wheat bread was a factor in lowering the estimated glycemic index (eGI) of whole wheat bread. White and whole wheat flours and breads were evaluated for chemical composition, baking quality by AACC International Approved Method 10‐09.01, and eGI by the Englyst assay. Whole wheat breads had significantly (P &lt; 0.05) higher mineral, protein, arabinoxylan, and phenolic acid contents, as well as significantly (P &lt; 0.05) lower eGI. The starch molecular weight was also significantly (P &lt; 0.05) higher for whole wheat and whole wheat + starch breads compared with white breads. The eGIs of refined flour breads were 93.1 and 92.7, whereas the eGIs of whole wheat and whole wheat + starch breads ranged from 83.5 to 85.1. Overall, several factors in the whole wheat bread composition can be found to affect the quality and starch hydrolysis.

Nudging children towards whole wheat bread: a field experiment on the influence of fun bread roll shape on breakfast consumption.

BackgroundMany children do not eat enough whole grains, which may have negative health consequences. Intervention research is increasingly focusing on nudging as a way to influence food choices by affecting unconscious behavioural processes. The aim of this field study was to examine whether the shape of bread rolls is able to shift children’s bread choices from white to whole wheat during breakfast to increase whole grain intake.MethodsIn a between-subjects experiment conducted at twelve primary schools in the Netherlands, with school as the unit of condition assignment, children were exposed to an assortment of white and whole wheat bread rolls, both varying in shape (regular versus fun). Children were free to choose the type and number of bread rolls and toppings to eat during breakfast. Consumption of bread rolls was measured at class level via the number of bread rolls before and after breakfast. In addition, children (N = 1113) responded to a survey including questions about the breakfast.ResultsResults of the field experiment showed that about 76% of bread consumption consisted of white bread rolls. Consumption of white bread rolls did not differ according to shape (all P-values > 0.18). However, presenting fun-shaped whole wheat bread rolls almost doubled consumption of whole wheat bread (P = 0.001), particularly when the simultaneously presented white bread rolls had a regular shape (interaction P = 0.02). Survey results suggest that slight increases in perceived pleasure and taste are associated with these effects.ConclusionsOverall, presenting whole wheat bread in fun shapes may be helpful in increasing consumption of whole wheat bread in children. Future research could examine how improving the visual appeal of healthy foods may lead to sustained behaviour changes.

Oral Allergy Syndrome Precipitation and Sprouted-Grain Bread

Oral allergy syndrome (OAS), a class 2 food allergy, occurs when individuals sensitized to plant pollens ingest foods containing allergens homologous to the plant pollen. Common trigger foods include fruits, vegetables, and nuts, and when consumed, they result in oropharyngeal pruritis, tingling, and edema. Here, we report the case of a 28-year-old female with a history of allergy and exercise-induced asthma who presented with oral urticaria, lower lip edema, and tingling of the lips, mouth, and tongue after switching her daily consumption of whole-wheat bread to sprouted-grain bread. The patient discussed the symptoms with her pharmacist, who suggested OAS as a possible diagnosis and an elimination diet as an initial treatment. She removed fruits and vegetables from her diet, but coincidentally noticed that the ingestion of sprouted-grain bread consumed only during her work week triggered the reaction. The diagnosis of OAS and the implementation of an elimination diet that excluded the spouted-grain bread provided a successful treatment strategy for the OAS in this patient, and such therapy can be easily carried out by a wide variety of practitioners who are well positioned to offer such assistance.

Relationship between yield and mineral nutrient concentrations in historical and modern spring wheat cultivars

The diet of approximately three billion people worldwide is nutrient deficient and most of the world’s poorest people are dependent on staple food crops as their primary source of micronutrients. One component of the solution to nutrient deficiencies is collaboration among plant breeders, cereal chemists and nutritionists to produce staple crop cultivars with increased mineral nutrient concentration. Sixty-three historical and modern wheat cultivars were evaluated for grain yield and concentration of calcium, copper, iron, magnesium, manganese, phosphorus, selenium, and zinc. While grain yield has increased over time, the concentrations of all minerals except calcium have decreased. Thus a greater consumption of whole wheat bread from modern cultivars is required to achieve the same percentage of recommended dietary allowance levels contributed by most of the older cultivars. The decrease in mineral concentration over the past 120 years occurs primarily in the soft white wheat market class, whereas in the hard red market class it has remained largely constant over time. This suggests that plant breeders, through intentional selection of low ash content in soft white wheat cultivars, have contributed to the decreased mineral nutrient concentration in modern wheat cultivars. These results contradict the theory that there exists a genetically based, biological trade-off between yield and mineral concentrations. Therefore, using the abundant variation present in wheat cultivars, it should be possible to improve mineral concentrations in modern cultivars without negatively affecting yield.

Consumer Liking of Refined and Whole Wheat Breads

Preference for refined bread is often cited as a reason for the relatively low consumption of whole wheat bread; only a few studies, however, have examined consumer preferences between refined and whole wheat breads, and the results of these studies are inconclusive. Our objective was to determine if refined wheat bread is preferred to whole wheat bread. We hypothesized that people would prefer refined wheat bread. We conducted a taste test with 89 people. They rated their liking of 9 different breads chosen to represent several comparisons between equivalent refined and whole wheat breads. The participants also rated the intensity of 6-n-propylthiouracil (PROP) and completed a questionnaire about their bread preferences and purchasing habits. We classified the participants by their bread preference and their PROP taster status, and then examined the liking patterns of these subgroups. People preferred refined bread to whole wheat bread when both were made using equivalent ingredients and procedures. They liked the commercial samples of refined and whole wheat breads equally well. When people were classified by their bread preference, those who preferred refined bread liked the refined bread better in all comparisons. PROP nontasters liked all refined and whole wheat breads equally. Sensory preferences are a barrier to whole wheat bread consumption, but ingredient or processing modifications can improve liking of whole wheat bread to the level of refined bread.

Perceived Benefits and Barriers to Consumption of Whole Wheat Bread

The objective was to understand factors influencing consumption of whole wheat bread in adults through focus group conversations.

Copper in Nuts May Lower Heart Disease Risk

Fraser et et al 1 studied more than 26 000 white Seventh-Day Adventists from California for 6 years and found a possible protective effect of nut consumption on risk of fatal and nonfatal coronary heart disease events. Consumption of whole wheat bread and beef were associated with lower and higher than average risk, respectively, but these associations were weaker than that for nut consumption. Fraser et al and Castelli, in his editorial, raised the possibility that nuts contain one or more active substances 1 or that there are other factors associated with nut eating. 2 I wish to call your attention to the possibility that differences in dietary copper may explain these associations. In general, nuts are high in copper, 3 with peanuts, walnuts, and almonds ranging from 8 to 12 μg of copper per gram. Some of the hypercholesterolemic response to red meat may be due to poor copper

Food behaviour and consumption patterns in rural areas of Sirjan, Iran. 1. Dietary patterns, energy and nutrient intakes and food ideology

Food consumption patterns, using the 24‐hour dietary recall and frequency methods, as well as food beliefs, were studied in rural areas of Sirjan, Iran, the households being chosen by cluster‐sampling. Foods were mainly of a plant origin, wheat, in the form of bread, being the main staple. Energy and protein intakes were only 75% of the 1985 WHO/FAO/UNU recommendations in two thirds and one quarter of the women respectively. The intakes of Fe, Ca and vitamin A were, on the average, not satisfactory; thiamine intake, however, was quite satisfactory, due to the high consumption of whole wheat bread. Food behaviour of women during pregnancy and lactation was generally not satisfactory, although they were conscious of the importance of a good diet in these conditions. Foods classified by women as “hot” had statistically significantly higher contents of energy and fat and lower contents of carbohydrate, thiamine and fiber than “cold” foods. Local availability and low prices of foods seemed to be the most impor...