Separating Myths From Facts About Bread and Health

Abstract

White bread remains a staple food in many countries and global consumption continues to increase. However, there is an increasingly contentious debate, carried out particularly in social media and the popular press, about the adverse effects on health of factory-produced sliced white bread as opposed to the whole grain breads made with traditional processes, with the classification of factory-produced sliced bread as ‘ultra-processed’ adding to these concerns. We examine the scientific basis for this debate and conclude that, despite the loss of bran and germ components during milling and the use of additives, factory-produced white bread is not intrinsically unhealthy. We therefore conclude that while wholegrain bread is generally recommended as a healthier choice, both white and wholegrain breads have a place in a healthy diet when consumed in moderation and as part of an overall nutrient-rich eating pattern.