Wholemeal Bread Research Articles

Lipolysis and Sterol Stability and Bioaccessibility of Wholemeal Rye Bread Enriched with Plant Sterols Subjected to Adult and Elderly Digestion Conditions.

This study evaluated the impact of different digestion conditions (adult and senior) on lipolysis and bioaccessibility of plant sterols (PS) and phytosterol oxidation products (POPs) in PS-enriched wholemeal rye bread. Under adult digestion conditions, the addition of gastric lipase (GL) reduced lipolysis products (by 6.1% for free fatty acids and 11.7% for monoacylglycerols) and the bioaccessibility of PS by 6.7%, compared to the control. In digestion with both GL and cholesterol esterase (CE), these reductions were 12.9, 20.1, and 11.3%, respectively. Both modifications (GL and GL + CE) increased the bioaccessibility of POPs by 4.5-4.0%. When simulating the elderly digestion, the modified gastric and intestinal phases did not alter PS bioaccessibility but decreased POPs bioaccessibility by 21.8% compared to control, along with reduced lipolysis. Incorporating GL and CE thus approached physiological conditions and influenced lipid digestion. Elderly simulated digestion conditions resulted in a positive outcome by maintaining PS bioaccessibility while reducing potentially harmful POPs.

Towards the establishment of a green and sustainable analytical methodology for hyperspectral imaging-based authentication of wholemeal bread

The increased interest in whole-grain products, along non unified European regulations on the composition of wholemeal bread could lead to its misleading labelling. Therefore, to ensure the safety of consumers, both health-wise and from possible fraud, a novel hyperspectral imaging-based authentication method is being proposed, given that no previous study has combined imaging techniques with authentication of wholemeal flour content. Quantification based on pixel counting by classification (QPC) utilizes multivariate analysis methods such as PLS-DA and SVM to classify pixels within a bread sample (as Wholemeal and White flour), based on their visible-near-infrared spectra, to later estimate its proportion of wholemeal flour. This is in accordance with the heterogeneous nature of bread samples, in which individual pixels belonging to both wholemeal and white flour can be accounted for, which was proved by implementing unsupervised training techniques such as hierarchical cluster analysis (HCA). Results show that the quantification model was able to successfully predict wholemeal flour content with a maximum deviation of 8 g wholemeal flour/100 g flour from the estimated value.

Human Oral Phase Coupled with In Vitro Dynamic Gastrointestinal Digestion for Assessment of Plant Sterol Bioaccessibility from Wholemeal Rye Bread.

A dynamic gastrointestinal digestion system (simgi) after a human oral phase was used, for the first time, to assess the bioaccessibility of plant sterols (PS) from wholemeal rye bread (74.8 ± 2.2 mg of PS/100 g d.m.) and PS-enriched wholemeal rye bread (PS-WRB) (1.6 ± 0.04 g of PS/100 g of fresh bread). The use of these solid food matrices requires a novel adaptation of the gastric phase of the system. The PS identified in the breads are campesterol, campestanol, stigmasterol, β-sitosterol, sitostanol, Δ5-avenasterol, Δ5,24-stigmastadienol, Δ7-stigmastenol, and Δ7-avenasterol. The bioaccessibility of the total PS, only quantifiable in PS-WRB, is 19.9%, with Δ7-avenasterol being the most bioaccessible and Δ5-avenasterol being the least (p < 0.05). As shown in this study, PS-WRB can be considered to be a good choice to include in the daily diet. Furthermore, although the use of dynamic digestion methods for evaluating bioaccessibility implies high costs and technical complexity, their application means a closer approximation to in vivo scenarios.

Baseline lifestyle and biomedical stroke risk factors among New Zealand participants in the PERsonalised Knowledge to reduce the risk of Stroke (PERKS-International) randomised controlled trial –preliminary results

Stroke ranks as the world’s second leading cause of death and third in causing disabilities, a preventable disease affecting people of all demographics. Primary prevention is crucial to mitigate its impact by addressing modifiable risk factors such as poor diet, low physical activity (PA), obesity, smoking, high blood pressure (BP), elevated cholesterol, and blood glucose levels. This study evaluated quality of diet and other stroke modifiable risk factors among New Zealand (NZ) participants recruited at the baseline phase of the PERKS-International trial. PERKS is a Phase III, multicentre, prospective, pragmatic, open-label, single-blinded endpoint, two-arm randomised controlled trial conducted across Australia and NZ(1). Participants aged &gt;35 and ≤75 years with ≥2 modifiable risk factors for stroke were assessed using the Life’s Simple 7 (LS7) score. LS7 includes seven components (BMI, BP, total cholesterol, blood glucose, dietary pattern, smoking, and PA) categorising into ideal,intermediate, and poor level. Height, weight, and BP were measured. Total cholesterol and blood glucose were measured via CardioChek PA Analyser. An online FFQ and Physical Activity Questionnaire were administered. Descriptive analyses and correlation coefficients were used to examine the characteristics of participants at the baseline. In NZ, out of 395 targeted participants, 375 (Female = 230, mean age = 57yrs) from diverse ethnic groups (NZ European = 204, Māori = 35, Pacific = 17) were recruited and assessed. Among LS7 metrics, smoking had the highest proportion of those in the ideal category (88%), followed by blood glucose (62%), total cholesterol (49%), dietary pattern (34%), BP (22%) and BMI (13%). Nearly 64% consumed &lt;5 portions of fruits and vegetables per day. Almost half of the participants consumed beans and pulses less than once a week. About 43% and 31% consumed fibre-rich breakfast cereal and wholemeal bread less than once a week. Almost 10% drank fizzy drinks ≥4 times/week. Nearly 40% consumed sweets such as biscuits, cakes, and chocolate at least twice a week. Over half of the participants consumed red meat and chicken 2-3 times/week. In terms of other risk factors, over half of the participants were obese (BMI≥ 30 kg/m2). Only 12% were current smokers. About 10% drank alcohol 5-7 days/week. Physical activity expenditure (MET minutes/week) showed no significant sex difference. The LS7 factors correlated significantly were BMI and blood glucose (r = 0.157, p&lt;0.01), total cholesterol and smoking (r=-0.129, p&lt;0.01), BP and BMI (with a moderate correlation of r = 0.308, &lt;0.001). The NZ participants in the PERKS-International trial, had poor diets, along with suboptimal lifestyle and biomedical stroke risk factors, reflecting the inclusion criteria for the study. Urgent action is required for the primary stroke prevention at population-level. The results of the trial, expected in 2024, will show the benefit of a mobile phone app on reducing these stroke risk factors.

The consumption of white bread and its impact on the health of the population in the Republic of Kosova!

The wrong mentality of the majority of the population in Kosova, who consume white bread and not whole-meal bread, dates back 50 years! This action is the result of not knowing the population's right to nutrition, and how to feed towards a proper and necessary diet for the body. se: While the bakers say that the population is looking for this bread production and we respond to the demand of the consumers, the citizens do not know exactly why they consume white bread and not the integral one! The surveys were done in 7 centers and cities of the Republic of Kosova. with 10 bakeries each (70 bakeries in total) in Prishtina, Mitrovica, Pejë, Gjakova, Prizren, Ferizaj, and Gjilan for the production of types of bread, and were surveyed by 200 citizens in each city (a total 1400 citizens). Of them, 50% are women and 50% are men.

Quantum Yield Enhancement of Carbon Quantum Dots Using Chemical-Free Precursors for Sensing Cr (VI) Ions

Quantum yield illustrates the efficiency that a fluorophore converts the excitation light into fluorescence emission. The quantum yield of carbon quantum dots (CQDs) can be altered via precursors, fabrication conditions, chemical doping, and surface modifications. In this study, CQDs were first fabricated from whole-meal bread using a chemical-free hydrothermal route, and a low quantum yield (0.81%) was obtained. The combination of whole-meal bread, soybean flour, and lemon juice generated CQDs with almost four folds of enhancement in quantum yield. Detailed characterization suggested that these CQDs were subjected to more complete hydrothermal reactions and had zwitterionic surfaces. The CQDs could selectively detect Cr (VI) ions with a limit of detection (LOD) of 8 ppm. This study shows that the enhancement of the quantum yield of CQDs does not need chemicals, and it is achievable with food precursors.

Chemopreventive Effect of an In Vitro Digested and Fermented Plant Sterol-Enriched Wholemeal Rye Bread in Colon Cancer Cells.

Diet is crucial for the prevention of colorectal cancer. Whole grains are the source of beneficial compounds for this, such as fiber. The enrichment of wholemeal rye bread with plant sterols (PSs) could increase its beneficial effects. This study aimed to assess the potential antiproliferative effect of this enriched food on colon adenocarcinoma cells (Caco-2) compared with a non-enriched one. After a human oral chewing, simulated semi-dynamic gastrointestinal digestion and colonic fermentation in a simgi® system, fermentation liquids (FLs) obtained were used as treatment for cells. Cytotoxicity assay showed that samples diluted 1/5 (v/v) with DMEM are not toxic for non-tumoral cells, whereas they damage tumoral cells. Samples with PS (FLPS) produced a higher chemopreventive effect (vs. blank) in MTT and apoptosis assays, as well as higher gene expression of TP53 and Casp8. Nevertheless, FL0 (without PS) produced a higher chemopreventive effect in a cell cycle and reduced glutathione and calcium assays, besides producing higher gene expression of Casp3 and lower CCND1. The distinct antiproliferative effect of both FLs is attributed to differences in PSs, short chain fatty acids (lower concentration in FLPS vs. FL0) and antioxidant compounds. These results may support wholemeal rye bread consumption as a way of reducing the risk of colorectal cancer development, although further research would be needed.

The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation.

In wholemeal bread production, scalding and fermentation contribute to the improvement of the structural characteristics of the dough and bread. The influence of fermented scald on rye and barley dough and bread structure formation was specified in this study. The microstructural analysis performed using a scanning electron microscope revealed the separation of phases during the fermentation of scalds. According to the storage G' and loss G″ moduli, both scalds exhibited elastic character over viscous. The fermentation of barley scald increased both moduli and complex viscosity, while no substantial changes were observed in the fermented rye scald. The addition of fermented scald containing partially hydrolyzed starch and a fraction of water-soluble compounds contributed positively to the formation of a well-organized structure of dough fermented for 4 h. Fermentation substantially reduced the dough's complex viscosity and moduli values, confirming the partial structure alteration leading to the viscous portion increase. The dough with fermented scald showed a significantly lower loss factor than the dough without fermented scald, indicating enhanced mechanical process ability. The most substantial weakening of the structure was observed for dough without scald. The addition of rye scald to the rye dough promoted the formation of fewer pores with relatively smaller specific volumes.

A comparison of the bioaccessible calcium supplies of various plant-based products relative to bovine milk

Calcium deficiency is widespread globally, especially in diets with minimal consumption of dairy. It is therefore important to identify plant-based sources of calcium that can make a meaningful contribution to calcium intakes for populations following diets with a minimum supply of dairy products. The best sources of calcium have a high calcium content and bioavailability. Therefore, we evaluated the gross and bioaccessible calcium supplies of 25 plant-based products from 5 food groups considered to be good and important sources of calcium. Bioaccessible calcium was examined using the INFOGEST static digestion model in which isotopically labelled 43Ca was used as a tracer of reagent calcium to improve accuracy of bioaccessibility measurements. The gross calcium content varied widely amongst all the food products, ranging between 7.48 and 959 mg/100 g fresh weight (fw), with approximately 50 % of the products being equivalent to or surpassing the calcium content of skimmed milk. Bioaccessibility of calcium was equally variable, ranging from about 0.1 – 50 %. The lowest bioaccessibility (<10 %) was found in spinach, plant-based beverages, tofu, dried figs and tahini and was attributed to: 1. the high content of oxalate and phytate in some of the products, and 2. the low solubility of tricalcium phosphate which was used for fortification in the plant-based beverages. The remaining products generally had a high bioaccessibility that was similar to, or higher than that of skimmed milk (∼30 %). When both bioaccessibility and recommended serving portions were considered, only 3 products were identified as good sources of calcium, requiring 0.2 – 1.4 servings to equal the bioaccessible supply from skimmed milk. The top three sources of plant-based calcium identified were kale, finger millet and fortified white bread in that order, with kale providing 5 times more bioaccessible calcium than 1 serving of skimmed milk. Moderate sources of calcium where 1.5 – 3 servings was equivalent to 1 serving of skimmed milk included wholemeal bread, some bean varieties (black chickpeas, chickpeas, kidney beans, peas), broccoli, cabbage and almond drink. The rest of the products were either of low calcium content, poor bioaccessibility, and/or not consumed in sufficient quantities to make a significant contribution to daily requirements. White bread was a good source of calcium as it was fortified with calcium carbonate and this suggests that mandatory widescale fortification of staple cereals with this form of calcium should be considered a viable approach to augment dietary calcium intakes in vulnerable populations. Low bioaccessibility of fortified calcium in plant-based beverages, often marketed as good sources of calcium, suggests the need for regulation and for further in vivo studies to validate bioavailability of calcium in these products.

The consumption of white bread and its impact on the health of the population in the Republic of Kosova!

The wrong mentality of the majority of the population in Kosova, who consume white bread and not whole-meal bread, dates back 50 years! This action is the result of not knowing the population's right to nutrition, and how to feed towards a proper and necessary diet for the body. se: While the bakers say that the population is looking for this bread production and we respond to the demand of the consumers, the citizens do not know exactly why they consume white bread and not the integral one! The surveys were done in 7 centers and cities of the Republic of Kosova. with 10 bakeries each (70 bakeries in total) in Prishtina, Mitrovica, Pejë, Gjakova, Prizren, Ferizaj, and Gjilan for the production of types of bread, and were surveyed by 200 citizens in each city (a total 1400 citizens). Of them, 50% are women and 50% are men.

Validation of in vitro glycaemic index (eGI) and glycaemic load (eGL) based on selected baked products, beverages, and canned foods

Glycaemic index (GI) is an important characteristic of any newly formulated foods. This study aimed to validate the estimated glycemic index (eGI) and glycaemic load (eGL) of some selected baked products, beverages, and canned foods. Also, further aimed to develop the relationship between eGI and the eGL value. For the method validation, 30 food products were selected. The eGI were determined and compared with published GI values from International GI Table 2021. This study used the in vitro digestion method to determine the eGI and eGL. In the results, it has been observed that baked products showed significant positive correlations (p<0.01) between eGI and eGL. However, an inverse correlation between eGI and fat content (p<0.01) was found for baked products. Instant cocoa A (3 in 1) (51.61 %) showed the highest rate of starch hydrolysis. The fine wholemeal bread (74.54 ± 0.72) yielded the highest eGI value, while the lowest eGI was found in full cream milk (39.95 ± 0.02). However, no correlation was observed between eGI and total available carbohydrates for all samples. Findings of this study suggested that the in vitro method can be used as a preliminary assessment on estimating GI and GL values for selected food samples.

Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage.

'Violetto di Ramacca' is a local variety of artichoke grown in Sicily (Southern Italy), known for its purple color with green streaks. In this study, the effects of two different preparation and drying methods (method A, fresh sample oven-dried at 40 °C for 48 h then mixed and ground into flour; and B, minced and frozen sample oven-dried at 40 °C for 24 h then blended and ground into flour) for flours from different parts of the artichoke (bracts, stems, and mix), used at different percentages of integration (5, 7.5, and 10%), in combination with re-milled semolina, have been evaluated. The polyphenol contents of the flours produced with the two methods were measured. The results showed significant differences between the methods and samples, with a range from 9.09 mg GAE/g d.m. (bracts 100%, method A) to 2.62 mg/g (mix 100%, method B). The values were then lowered in the flour products with supplements ranging from 0.96 mg GAE/g (bract flour 10%, method A) to 0.11 mg GAE/g (mixed flour 7.5%, method B). As the amounts of polyphenols increased, the antioxidant activity increased, with a range that varied in the pure flour from 8.59 mg trolox eq/g d.m. (bract flour, method A) to 3.83 mg trolox eq/g d.m. (mixed flour, method B). These flours were also analyzed for color, highlighting a clear difference between methods A (greener) and B (browner). The flours thus obtained were used to produce breads, which were evaluated for their physicochemical characteristics during 4 days of storage. The results showed a reduction in volumes and heights, an increase in the percentage of integration of the artichoke flours, a greater quantity of moisture in the integrated breads, and a lower reduction in the structural characteristics during storage compared to the control breads. The TPA was conducted on the breads from T0 to T4, highlighting that, although initially more compact, the integrated breads offered less alteration of the values during storage. The aw ranged from 0.63 (mix flour 5%, method B) to 0.90 (bract flour 5%, method B). The amounts of polyphenols (from 0.57 mg GAE/g in bread with bracts at 10% (method A) to 0.13 mg GAE/g in bread with mix 5% (method B)) and the antioxidant activity (from 0.55 mg trolox eq/g d.m. in bread with bract flour 10% (method A) to 0.14% mg trolox eq/g d.m. in bread with mix flour) were also evaluated, showing a trend similar to the values obtained in the flours. Colorimetric tests highlighted a color more similar to wholemeal bread in the loaves produced with method B. Statistical factor analysis and cluster analysis were conducted for all trials.

Poor Quality Diets Characterized by Low-Nutrient Density Foods Observed in One-Quarter of 2-Year-Olds in a High Resource Setting

BackgroundYoung children have high nutritional requirements relative to their body size, making healthy diets critical for normal growth and development. ObjectiveWe aimed to integrate analysis of dietary patterns among 2-y-old children with indicators of dietary quality, micronutrient status, and body weight status. MethodsData from the 2-y follow-up of the Cork BASELINE Birth Cohort included dietary assessment using a 2-d weighed food diary, vitamin D and iron status biomarkers, and anthropometry (n = 468). K-means cluster analysis identified predominant dietary patterns based on energy contributions and associations with nutrient intakes and status and body weight were investigated. ResultsFour dietary patterns emerged: “Cows’ milk” (unmodified cows’ milk: 32% of total energy (TE)); “Traditional” (wholemeal breads, butter, fresh meat, fruit); “Low Nutrient Density (LND) foods” (confectionary, processed meat, convenience foods) and “Formula” (young child formula: 23%TE). The LND pattern was associated with excessive free sugar intake (14%TE) and salt intake (153% of daily limit). No differences in patterns of overweight were observed between the 4 groups; however, the LND group had 3-fold higher odds of being underweight [aOR (95% CI): 3.2 (1.2, 8.5)]. Children consuming >400ml/d of cows' milk or formula exhibited lower dietary variety, fewer family-type meals, and continued use of feeding bottles (75% and 81%, respectively, vs. 35-37% in the other groups). ConclusionsUnhealthy eating habits are common among young children. Dietary guidance to support families to provide healthy diets needs to maintain currency with eating habits and focus on food choices for meals, snacks, and beverages.

New flavors from old wheats: exploring the aroma profiles and sensory attributes of local Mediterranean wheat landraces.

During the 20th century, the worldwide genetic diversity of wheat was sharply eroded by continual selection for high yields and industry demands for particular standardized qualities. A collection of Israeli and Palestinian landraces (IPLR) was established to represent genetic diversity, accumulated for ten millennia under diverse environments, which was mostly lost in this transition. As our long-term goal is to study this pre- Green Revolution genetic reservoir, herein we focus on its flour and bread quality and sensorial attributes. Initially, a database was built for the entire IPLR collection (n=901) holding both Triticum durum (durum wheat) and T. aestivum (bread wheat) which included genetic and phenotypic characterization of agronomic traits, grain and flour quality. Then, a representative subset of the IPLR was selected and compared to modern varieties for dough quality, rheology, aroma and taste using both whole and refined flours and breads. The sensory panel used 40 subjects who evaluated common protocol or sourdough breads made by four artisan bakers. Results show modern durum cultivar C-9 had superior rheological properties (gluten index, elasticity, dough development time) as compared with landraces, while bread landrace 'Diar Alla' was markedly preferable for baking in relation to the modern cultivar Gadish. Baking tests and subsequent sensory evaluation clearly demonstrated a preference toward refined breads, apart from whole breads prepared using sourdough starters. In bread wheat, loaves baked using landrace flour were scored higher in several quality parameters, whereas in durum lines, the opposite trend was evident. Loaves baked from landraces 'Diar Alla' and to a lesser extent 'Hittia Soada' presented a markedly different aroma from the control loaves prepared from modern flours, both in terms of overall compositions and individual compounds, including classes such as pyranones, pyrazines, furans and pyrroles (maltol). Modern lines, on the other hand, were consistently richer in terpenes and phenylpropanoids. Further analysis demonstrated a significant association between specific aroma classes and sensory attributes scored by panelists. The findings of the study may help advance new niches in the local wheat market aimed at health and nutrition including adapting durum varieties to the bread market and developing flavor-enhanced wholemeal breads.

Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii

The sustainable production of vegan or vegetarian food rich in vitamin B12 is a challenge. Propionibacterium freudenreichii fermentation has been identified as an effective method for the enhancement of vitamin B12 content in foods. However, limited studies have been conducted on the co-fermentation of P. freudenreichii with other bacteria. This study investigated the co-fermentation of P. freudenreichii with Lactic acid Bacteria (LAB) and its effects on the sensory characteristics of whole-meal sourdough bread (WMSB) in comparison to WMSB produced with LAB alone. The effects of P. freudenreichii co-fermentation on WMSB vitamin B12 content were also evaluated. Results indicated that P. freudenreichii co-fermentation with LAB significantly reduced (p &lt; 0.05) crumb hardness when compared with WMSB produced with only LAB (4532 ± 176 g and 5313 ± 846 g respectively). A significantly higher adhesiveness (p &lt; 0.05) was also observed due to the presence of P. freudenreichii. Triangle testing showed that perceptible differences were observed between the two WMSB types investigated in this study (p &lt; 0.05). Qualitative data from focus group testing indicated that WMSB produced with co-fermentation has a more homogeneous texture. However, improvement in aroma, texture, and taste was possible in both bread types. The co-fermentation of P. freudenreichii with Lactic acid Bacteria (LAB) was successful in producing bread with enriched vitamin B12 levels (ranging from 0.89 to 1.44 µg 100 g−1). Overall, the co-fermentation of P. freudenreichii presents an opportunity to improve the nutritional value of WMSB.

‘Arán an Lae Amáireach’: Flour Extraction and Fortification in Emergency Ireland, 1939–1948

During the Second World War (1939–1945), the rate that flour was extracted from wheat to make wholemeal bread was continuously increased to save wheat supplies in Ireland. Once the dangers of eating this bread became known, doctors and scientists advocated that extraction rates be reduced alongside the fortification of flour to counteract the potential side effects. Despite several calls for action, no changes were made until connections were drawn between calcium deficiency, rickets and tuberculosis (TB). This article uses flour as a case study to understand the complexities of introducing health policy at critical periods, such as war. While interest in public health was raised due to the war, the war also ensured that attempts at sound food policies were limited. Higher extraction rates temporarily relieved wartime pressures, but this had severe health effects on the wider population. By mapping flour extraction rates alongside the incidence of disease, this article argues that political short-terminism exacerbated public health problems as symbolised in the black loaf. It was the medical profession that managed to successfully encourage action on the sole basis that flour extraction had created a health crisis among children and the poor.

How do we differentiate not demonise - Is there a role for healthier processed foods in an age of food insecurity? Proceedings of a roundtable event.

The 'ultra-processed food' (UPF) concept, with classification of foods by 'level of processing' rather than nutrient profiles, and its relationship with health outcomes, is currently a topic of debate among academics and increasingly referred to in the media. The British Nutrition Foundation convened a virtual roundtable on 6th July 2022 to gather views on the use of the term (and current definitions of) UPF for public health messaging, seeking to establish areas of consensus and disagreement and identify topics for further research. A small group of invited expert stakeholders attended, including representatives from academia, policy, behavioural science, communications, health, food science, retail and consumer interests. Participants' discussions clustered into cogent themes which included: problems with the use of definitions for UPF, the lack of causal evidence and defined mechanisms linking processing per se with poor health outcomes, and advice that may result in consumer confusion. There was agreement that many foods classified as UPF are high in fat, sugars and/or salt and public health messages should continue to focus on reducing these in the diet since it is unclear whether reported associations between high intakes of UPF and poor health reflect poorer dietary patterns (defined by nutrient intakes), and nutrient-health relationships are well established. Examples of misalignment were also highlighted (i.e. some foods are classified as UPF yet recommended in food-based dietary guidelines [featuring in healthy dietary patterns]). This raises challenges for consumer communication around UPF. Concern was also expressed about potential unintended consequences, particularly for vulnerable groups, where advice to avoid UPF could create stigma and guilt due to lack of time or facilities to prepare and cook meals from scratch. It could also impact on nutrient intakes, as some foods classified as UPF represent more affordable sources of important nutrients (e.g. packaged wholemeal bread). Discordance between the concept of UPF and current strategies to improve public health, such as reformulation, was also discussed. The group concluded that the use of the concept of UPF in UK policy (e.g. dietary guidelines) would be unhelpful at present. Overall, participants felt that it was more important to focus on providing practical advice around selection of healthier processed foods and making healthier foods more accessible rather than promoting the avoidance of UPF. The latter may act to demonise all foods classified as UPF by current definitions, including some affordable nutrient-dense foods.

The Effect of Maternal Dietary Patterns on Birth Weight for Gestational Age: Findings from the MAMI-MED Cohort.

Limited evidence exists on the effects of maternal dietary patterns on birth weight, and most studies conducted so far did not adjust their findings for gestational age and sex, leading to potentially biased conclusions. In the present study, we applied a novel method, namely the clustering on principal components, to derive dietary patterns among 667 pregnant women from Catania (Italy) and to evaluate the associations with birth weight for gestational age. We identified two clusters reflecting distinct dietary patterns: the first one was mainly characterized by plant-based foods (e.g., potatoes, cooked and raw vegetables, legumes, soup, fruits, nuts, rice, wholemeal bread), fish and white meat, eggs, butter and margarine, coffee and tea; the second one consisted mainly of junk foods (sweets, dips, salty snacks, and fries), pasta, white bread, milk, vegetable and olive oils. Regarding small gestational age births, the main predictors were employment status and primiparity, but not the adherence to dietary patterns. By contrast, women belonging to cluster 2 had higher odds of large for gestational age (LGA) births than those belonging to cluster 1 (OR = 2.213; 95%CI = 1.047-4.679; p = 0.038). Moreover, the odds of LGA increased by nearly 11% for each one-unit increase in pregestational BMI (OR = 1.107; 95%CI = 1.053-1.163; p < 0.001). To our knowledge, the present study is the first to highlight a relationship between adherence to an unhealthy dietary pattern and the likelihood of giving birth to a LGA newborn. This evidence adds to the current knowledge about the effects of diet on birth weight, which, however, remains limited and controversial.

The slow rise of sourdough: a nutrition audit of the bread category highlights whole grain

The popularity of sourdough bread has increased, however, traditional methods and ingredients may not always be used. This study compared the Australian bread category (October 2019 and 2021), examining nutrition and health issues with a specific focus on sourdough products. Data from Sydney supermarkets (Aldi, Coles, IGA, Woolworths) and a bakery franchise (Bakers Delight) collected ingredients, nutrition information and on-pack claims. Product numbers increased 20% between time points (n = 669 v n = 800), led by flatbread (+100%). Sourdough (14%) grew +50% ahead of traditional white wheat (+35%), gluten-free (+12%), wholemeal (+5%) and multigrain bread (–31%). Half of all products (n = 408) met the Healthy Food Partnership sodium reformulation targets. Fermentation claims increased by 86% although products included non-traditional ingredients. Whole grain varieties (25%) remain the most nutritious choice within the category. Without a definition, fermentation claims may distract consumers, creating a “health halo” for sourdough products although health benefits are yet to be substantiated.

Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies

The final quality of wholemeal wheat bread is determined by the process parameter settings and leavening strategy. We hypothesise that the used leavening strategy may influence the optimal process parameter settings and, as such, the specific volume of the bread loaf. To analyse this interaction, bread was leavened with (i) a type 1 sourdough (SB), (ii) a type 1 sourdough combined with baker's yeast (YSB), or (iii) baker's yeast (YB). For each leavening strategy, the specific volume of bread, in response to variations in mixing time (4–10/4–14 min), water absorption (60–85 %), and proofing time (1–7/1–3 h), was analysed using an I-optimal response surface experimental design. Data modelling identified a substantially lower maximal specific volume of SB (2.13 mL/g), compared to YSB (3.30 mL/g) and YB (3.26 mL/g). The proofing time and water absorption mostly influenced the specific volume of the SB and YSB, respectively. However, the mixing and proofing times mainly affected the specific volume of YB. The type 1 sourdough reduced the mixing time and water absorption required for an optimal specific volume of bread compared to baker's yeast. These results challenge the idea of yielding higher volumes upon using sourdough compared to baker's yeast and highlight the importance of optimisation of bread dough formulations and breadmaking processes.