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Sadowski A, Dobrowolska B, Dziugan P, Motyl I, Liszkowska W, Rydlewska‐Liszkowska I, Berłowska J. Bread consumption trends in Poland: A socio-economic perspective and factors affecting current intake. Food Sci Nutr 2024; 12:7776-7787. [PMID: 39479646 PMCID: PMC11521741 DOI: 10.1002/fsn3.4383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2024] [Revised: 07/23/2024] [Accepted: 07/18/2024] [Indexed: 11/02/2024] Open
Abstract
Fermentation processes have been known since ancient times and are widely used in the production of food, beverages, and other areas. One of the most well-known fermented products is bread. It plays an important role in human nutrition because of the valuable compounds it contains. The growing population leads to an increase in global bread consumption and other bakery products. Simultaneously, in developed countries, declining consumption trends are observed. Understanding the complex interplay between socio-economic dynamics, food production policies, and the dietary patterns of society is crucial for shaping effective strategies that align with the principles of a sustainable and resilient food system. The aim of this study was to determine bread consumption trends in Poland. Data were obtained from the Household Budget Surveys carried out by Statistics Poland. The study considered the period from 1978 to 2020 and was performed in three dimensions: socio-economic groups, the number of people in households, and income quintile groups. A decreasing trend in bread consumption was observed within the analyzed period in all three socio-economic groups. Based on the analysis of the relationship between bread consumption and income level per capita, the same observation was made. There was no correlation between the amount of bread consumed and the number of people in the household. The obtained data are determined by many factors, including prices of bread, demographic changes, dietary patterns, and education in the field of human nutrition.
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Affiliation(s)
- Adam Sadowski
- Department of Strategy and Value‐Based ManagementUniversity of LodzLodzPoland
| | | | - Piotr Dziugan
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food SciencesLodz University of TechnologyLodzPoland
| | - Ilona Motyl
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food SciencesLodz University of TechnologyLodzPoland
| | - Wiktoria Liszkowska
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food SciencesLodz University of TechnologyLodzPoland
| | - Izabela Rydlewska‐Liszkowska
- Department of Medical Insurance and Health Care Financing, Faculty of Health SciencesMedical University of LodzLodzPoland
| | - Joanna Berłowska
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food SciencesLodz University of TechnologyLodzPoland
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Norton V, Wagstaff C, Rodriguez Garcia J, Lovegrove A, Shewry P, Charlton M, Gillett N, Tindall MJ, Lignou S. "Wait, Do I Need More Fiber?" Exploring UK Consumers' Dietary Fiber-Related Awareness and White Bread as a Viable Solution to Promote Subsequent Intake. Curr Dev Nutr 2024; 8:104430. [PMID: 39279786 PMCID: PMC11401220 DOI: 10.1016/j.cdnut.2024.104430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 07/05/2024] [Accepted: 07/22/2024] [Indexed: 09/18/2024] Open
Abstract
Background Sufficient dietary fiber consumption is associated with well-established health benefits, yet such intake is currently suboptimal globally. Thus, there is interest in developing strategies to improve dietary fiber intake. One such approach is to increase the dietary fiber content of staple foods, but this needs relevant investigation. Methods Forty-two United Kingdom (UK) based consumers (18-76 y) were recruited to take part in seven focus group sessions investigating: (i) key factors in food choice; (ii) dietary fiber-related knowledge, awareness, consumption habits, and engagement levels; (iii) willingness to consume dietary fiber-rich staple foods; and (iv) gain initial feedback on dietary fiber-rich breads. Results Overall, key dietary fiber themes emerged such as knowledge (benefits, foods, recommendations and labeling), consumption (not measuring intake), barriers (convenience and knowledge), resources (education and public appeal), and topics (food examples and cooking). Consumers were positive per se to the idea of dietary fiber-rich staple foods but with various caveats (no changes in appearance, taste, and cost). White bread trends were centered around context (sandwich and toast), habit (comfort food), preferences (soft and fresh), and consumption is variable (daily to less often). In addition, consumers' preferred labeling strategy for dietary fiber-rich breads was predominately focused on transparency and visibility. Overall, the newly developed breads were well received demonstrating the potential of our prototypes to fit into the white bread market; however, additional consumer insights are needed. Conclusion Our findings recommend combining education with a personalized element of advice, coupled with a collective effort from the government and food industry, as essential to help encourage a step-change in dietary fiber consumption in the UK population.
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Affiliation(s)
- Victoria Norton
- Department of Food and Nutritional Sciences, Harry Nursten, University of Reading, Reading, United Kingdom
| | - Carol Wagstaff
- Department of Food and Nutritional Sciences, Harry Nursten, University of Reading, Reading, United Kingdom
| | - Julia Rodriguez Garcia
- Department of Food and Nutritional Sciences, Harry Nursten, University of Reading, Reading, United Kingdom
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Alison Lovegrove
- Sustainable Soils and Crops, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, United Kingdom
| | - Peter Shewry
- Sustainable Soils and Crops, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, United Kingdom
| | - Mark Charlton
- Allied Technical Centre, 1 Vanwall Place, Vanwall Business Park, Maidenhead, Berkshire, SL6 4UF, United Kingdom
| | - Nicola Gillett
- Allied Technical Centre, 1 Vanwall Place, Vanwall Business Park, Maidenhead, Berkshire, SL6 4UF, United Kingdom
| | - Marcus John Tindall
- Department of Mathematics and Statistics, University of Reading, Reading, United Kingdom
- Institute of Cardiovascular and Metabolic Research, University of Reading, Whiteknights, Reading, RG6 6AA, United Kingdom
| | - Stella Lignou
- Department of Food and Nutritional Sciences, Harry Nursten, University of Reading, Reading, United Kingdom
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Shehzadi N, Mahmood A, Kaleem M, Chishti MS, Bashir H, Hashem A, Abd-Allah EF, Shahid H, Ishtiaq A. Zinc and nitrogen mediate the regulation of growth, leading to the upregulation of antioxidant aptitude, physio-biochemical traits, and yield in wheat plants. Sci Rep 2024; 14:12897. [PMID: 38839939 PMCID: PMC11153612 DOI: 10.1038/s41598-024-63423-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Accepted: 05/29/2024] [Indexed: 06/07/2024] Open
Abstract
An ample amount of water and soil nutrients is required for economic wheat production to meet the current food demands. Nitrogen (N) and zinc (Zn) fertigation in soils can produce a substantial wheat yield for a rapidly increasing population and bring a limelight to researchers. The present study was designed to ascertain N and Zn's synergistic role in wheat growth, yield, and physio-biochemical traits. A pot experiment was laid out under a complete randomized design with four N levels (N1-0, N2-60, N3- 120, and N4-180 kg ha-1), Zn (T1-0, T2-5, T3-10, and T4-15 kg ha-1) with four replications. After the emergence of the plants, N and Zn fertigation was applied in the soil. The growth traits were considerably increased by combined applications as compared to the sole applications of the N and Zn. The photosynthetic pigments were found maximum due to combined applications of N and Zn, which were positively associated with biomass, growth, yield, and wheat grain quality. The combined application also substantially enhances the antioxidant enzyme activities to scavenge the ROS as H2O2 and reduce lipid peroxidation to protect the permeability of the biologic membranes. The combined higher applications of N and Zn were more responsive to ionic balance in a shoot by maintaining the Na+ for osmotic adjustments, accumulating more Ca2+ for cellular signaling; but, combined applications resulted in K+ reduction. Our present results suggest that appropriate sole or combined applications of N and Zn improve wheat's growth, yield, and antioxidant mechanisms. Previous studies lack sufficient information on N and Zn combined fertigation. We intend to investigate both the sole and combined roles of N and Zn to exploit their potential synergistic effects on wheat.
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Affiliation(s)
- Nimra Shehzadi
- Department of Botany, University of Agriculture, Faisalabad, 38040, Pakistan
| | - Athar Mahmood
- Department of Agronomy, University of Agriculture, Faisalabad, 38040, Pakistan
| | - Muhammad Kaleem
- Department of Botany, University of Agriculture, Faisalabad, 38040, Pakistan.
| | | | - Humaira Bashir
- Government Graduate College for Women Wahdat Colony, Lahore, Pakistan
- Institute of Botany, University of the Punjab, Lahore, Pakistan
| | - Abeer Hashem
- Botany and Microbiology Department, College of Science, King Saud University, P.O. Box. 2460, 11451, Riyadh, Saudi Arabia
| | - Elsayed Fathi Abd-Allah
- Plant Production Department, College of Food and Agricultural Sciences, King Saud University, P.O. Box. 2460, 11451, Riyadh, Saudi Arabia
| | - Hina Shahid
- Department of Botany, University of Agriculture, Faisalabad, 38040, Pakistan
| | - Atiqa Ishtiaq
- Department of Botany, Government College University, Faisalabad, Pakistan
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4
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Shewry PR, Prins A, Kosik O, Lovegrove A. Challenges to Increasing Dietary Fiber in White Flour and Bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:13513-13522. [PMID: 38834187 PMCID: PMC11191685 DOI: 10.1021/acs.jafc.4c02056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 04/03/2024] [Accepted: 04/11/2024] [Indexed: 06/06/2024]
Abstract
Increasing the intake of dietary fiber from staple foods is a key strategy to improve the health of consumers. White bread is an attractive vehicle to deliver increased fiber as it is widely consumed and available to all socio-economic groups. However, fiber only accounts for about 4% of the dry weight of white flour and bread compared to 10-15% in whole grain bread and flour. We therefore discuss the challenges and barriers to developing and exploiting new types of wheat with high fiber content in white flour. These include defining and quantifying individual fiber components and understanding how they are affected by genetic and environmental factors. Rapid high throughput assays suitable for determining fiber content during plant breeding and in grain-utilizing industries are urgently required, while the impact of fiber amount and composition on flour processing quality needs to be understood. Overcoming these challenges should have significant effects on human health.
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Affiliation(s)
| | - Anneke Prins
- Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, U.K.
| | - Ondrej Kosik
- Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, U.K.
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5
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Köse BG, Pekmezci H, Basaran B. Bread Consumption-Induced Heavy Metal Exposures and Health Risk Assessment of Pregnant Women: Turkey. Biol Trace Elem Res 2024; 202:473-480. [PMID: 37231318 DOI: 10.1007/s12011-023-03711-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Accepted: 05/17/2023] [Indexed: 05/27/2023]
Abstract
Affordable, nutritious, and easily available bread has a significant place in the nutrition of pregnant women. This study aims to determine bread consumption-induced heavy metal exposure in pregnant women with different sociodemographic characteristics living in Turkey and to evaluate it for non-carcinogenic health risks. Bread consumption data of pregnant women covered a retrospective 24-h period. Heavy metal exposure was calculated according to the deterministic model. Non-carcinogenic health risk assessment was evaluated by target hazard quotient (THQ) and hazard index (HI). Bread consumption-induced Mn, Al, Cu, Ni, Pb, As, Cr, Co, Cd, and Hg exposures of all pregnant women (n = 446) were 44.0, 25.0, 6.62, 0.69, 0.15, 0.06, 0.04, 0.03, 0.03, and < 0.00 µg/kg bw/day, respectively. Bread consumption-induced Mn exposure was higher than the tolerable daily intake level. The HI (1.37 [Formula: see text] 1.71) related to bread consumption is greater than 1 in all pregnant women in different age groups and trimesters and bread consumption may cause some health concerns in terms of non-carcinogenic health risks for pregnant women. The bread consumption can be limited, but bread consumption should not be abandoned.
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Affiliation(s)
- Burcu Genç Köse
- Department of Medical Services and Techniques, Health Services Vocational School, Recep Tayyip Erdogan University, Rize, 53100, Turkey.
| | - Hilal Pekmezci
- Department of Health Care Services, Health Services Vocational School, Recep Tayyip Erdogan University, Rize, 53100, Turkey
| | - Burhan Basaran
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdogan University, Rize, 53100, Turkey
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6
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Shewry PR, Joy EJM, De La Revilla LS, Hansen A, Brennan J, Lovegrove A. Increasing fibre in white flour and bread: Implications for health and processing. NUTR BULL 2023; 48:587-593. [PMID: 37904716 PMCID: PMC10947016 DOI: 10.1111/nbu.12648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 10/05/2023] [Accepted: 10/17/2023] [Indexed: 11/01/2023]
Abstract
Dietary fibre is beneficial for human health, but dietary intakes are below recommended levels in most countries. Cereals are the major source of dietary fibre in Western diets, with bread providing about 20% of the daily intake in the United Kingdom. Despite the promotion of fibre-rich wholegrain products, white bread (which has a lower fibre content) remains dominant in many countries due to cultural preferences. Increasing the fibre content of white bread and other products made from white flour is therefore an attractive strategy for increasing fibre intake. This can be achieved by exploiting genetic variation in wheat without major effects on the processing quality or the consumer acceptability of products. Modelling data for food consumption in the United Kingdom shows that increasing the fibre content of white flour by 50% (from about 4% to 6% dry weight) and in wholegrain by 20% will increase total fibre intake by 1.04 g/day and 1.41 g/day in adult females and males, respectively. Furthermore, in vitro studies indicate that the increased fibre content of white bread should reduce the rate of starch digestion and glucose release in the human gastrointestinal tract.
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Affiliation(s)
| | - Edward J. M. Joy
- Rothamsted ResearchHarpendenUK
- London School of Hygiene & Tropical MedicineLondonUK
| | | | - Annalene Hansen
- Rothamsted ResearchHarpendenUK
- Aberystwyth University, PenglaisAberystwythUK
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7
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Capcanari T, Covaliov E, Negoița C, Siminiuc R, Chirsanova A, Reșitca V, Țurcanu D. Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread. Foods 2023; 12:4327. [PMID: 38231840 DOI: 10.3390/foods12234327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 11/20/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Hemp (Cannabis sativa L.) seeds contain a high concentration of proteins and biologically active compounds. The protein content is even higher in case of lipid part removal in oil production. The remaining part is considered a leftover, usually being used in animal feed. The aim of this study was to investigate the physicochemical composition of hemp seed cake flour, its nutritional quality and its impact on bread quality parameters. The properties of hemp seed cake flour were assessed in terms of protein quality, mineral composition, polyphenols and antioxidant activity. Hemp seed cake proved to be an important source of high-quality protein (31.62% d.m.) with the presence of eight essential amino acids. The biologically active potential of hemp seed cake has been demonstrated by the high content of polyphenols, especially those from the Cannabisin group. Hemp seed cake flour was incorporated in wheat flour at levels from 5 to 40% (w/w) to investigate its influence on bread quality parameters. The addition of hemp seed cake flour increased the total phenol content of bread, thus greatly enhancing the antioxidant activity. The protein content of bread was found to be enhanced from 11.11% d.m (control sample) to 18.18% d.m (for sample with 40% hemp seed cake flour). On the other hand, the addition of hemp seed cake flour led to decreased bread porosity, increased hardness and decreased resilience in the seed cake. Although, all bread samples recorded sensorial attributes ranging between "slightly like" and "like it very much".
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Affiliation(s)
- Tatiana Capcanari
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Eugenia Covaliov
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Cătălina Negoița
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Rodica Siminiuc
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Aurica Chirsanova
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Vladislav Reșitca
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Dinu Țurcanu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
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8
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Borowska M, Ispiryan L, Neylon E, Sahin AW, Murphy CP, Zannini E, Arendt EK, Coffey A. Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
Abstract
FODMAPs are fermentable oligo-, di-, monosaccharides, and polyols. The application of homofermentative lactic acid bacteria (LAB) has been investigated as a promising approach for producing low-FODMAP whole-wheat bread. The low-FODMAP diet is recommended to treat irritable bowel syndrome (IBS). Wheat flour is staple to many diets and is a significant source of fructans, which are considered FODMAPs. The reduction of fructans via sourdough fermentation, generally associated with heterofermentative lactic acid bacteria (LAB), often leads to the accumulation of other FODMAPs. A collection of 244 wild-type LAB strains was isolated from different environments and their specific FODMAP utilisation profiles established. Three homofermentative strains were selected for production of whole-wheat sourdough bread. These were Lactiplantibacillus plantarum FST1.7 (FST1.7), Lacticaseibacillus paracasei R3 (R3), and Pediococcus pentosaceus RYE106 (RYE106). Carbohydrate levels in flour, sourdoughs (before and after 48 h fermentation), and resulting breads were analysed via HPAEC-PAD and compared with whole-wheat bread leavened with baker’s yeast. While strain R3 was the most efficient in FODMAP reduction, breads produced with all three test strains had FODMAP content below cut-off levels that would trigger IBS symptoms. Results of this study highlighted the potential of homofermentative LAB in producing low-FODMAP whole-wheat bread.
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9
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Lovegrove JA, O'Sullivan DM, Tosi P, Millan E, Todman LC, Bishop J, Chatzifragkou A, Clegg ME, Hammond J, Jackson KG, Jones PJ, Lignou S, Macready AL, McMeel Y, Parker J, Rodriguez‐Garcia J, Sharp P, Shaw LJ, Smith LG, Tebbit M. 'Raising the Pulse': The environmental, nutritional and health benefits of pulse-enhanced foods. NUTR BULL 2023; 48:134-143. [PMID: 36649740 PMCID: PMC10947378 DOI: 10.1111/nbu.12601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 12/14/2022] [Accepted: 12/14/2022] [Indexed: 01/19/2023]
Abstract
Diet is a key modulator of non-communicable diseases, and food production represents a major cause of environmental degradation and greenhouse gas emissions. Yet, 'nudging' people to make better food choices is challenging, as factors including affordability, convenience and taste often take priority over the achievement of health and environmental benefits. The overall 'Raising the Pulse' project aim is to bring about a step change in the nutritional value of the UK consumers' diet, and to do so in a way that leads to improved health and greater sustainability within the UK food system. To achieve our objectives, UK-specific faba bean production systems that optimise both end users' diets and environmental and economic sustainability of production will be implemented in collaboration with key stakeholders (including industry, the retail sector and government). Palatable faba bean flours will be produced and used to develop 'Raising the Pulse' food products with improved nutritional profile and environmental value. Consumer focus groups and workshops will establish attitudes, preferences, drivers of and barriers to increased consumption of such products. They will inform the co-creation of sensory testing and University-wide intervention studies to evaluate the effects of pulses and 'Raising the Pulse' foods on diet quality, self-reported satiety, nutritional knowledge, consumer acceptance and market potential. Nutrient bioavailability and satiety will be evaluated in a randomised-controlled postprandial human study. Finally, a system model will be developed that predicts changes to land use, environment, business viability, nutrition and human health after substitution of existing less nutritionally beneficial and environmentally sustainable ingredients with pulses. Government health and sustainability priorities will be addressed, helping to define policy-relevant solutions with significant beneficial supply chain economic impacts and transformed sustainable food systems to improve consumer diet quality, health and the environment.
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Affiliation(s)
- Julie A. Lovegrove
- Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional SciencesUniversity of ReadingReadingUK
- Institute of Cardiovascular and Metabolic ResearchUniversity of ReadingReadingUK
- Institute of Food, Nutrition and HealthUniversity of ReadingReadingUK
| | | | - Paola Tosi
- School of Agriculture, Policy and DevelopmentUniversity of ReadingReadingUK
| | - Elena Millan
- Institute of Food, Nutrition and HealthUniversity of ReadingReadingUK
- Department of Agri‐Food Economics and MarketingUniversity of ReadingReadingUK
| | - Lindsay C. Todman
- School of Agriculture, Policy and DevelopmentUniversity of ReadingReadingUK
| | - Jacob Bishop
- School of Agriculture, Policy and DevelopmentUniversity of ReadingReadingUK
| | | | - Miriam E Clegg
- Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional SciencesUniversity of ReadingReadingUK
- Institute of Food, Nutrition and HealthUniversity of ReadingReadingUK
| | - John Hammond
- School of Agriculture, Policy and DevelopmentUniversity of ReadingReadingUK
| | - Kim G. Jackson
- Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional SciencesUniversity of ReadingReadingUK
- Institute of Cardiovascular and Metabolic ResearchUniversity of ReadingReadingUK
- Institute of Food, Nutrition and HealthUniversity of ReadingReadingUK
| | - Philip J. Jones
- School of Agriculture, Policy and DevelopmentUniversity of ReadingReadingUK
- Department of Agri‐Food Economics and MarketingUniversity of ReadingReadingUK
| | - Stella Lignou
- Department of Food and Nutritional SciencesUniversity of ReadingReadingUK
| | - Anna L. Macready
- Department of Agri‐Food Economics and MarketingUniversity of ReadingReadingUK
| | - Yvonne McMeel
- Institute of Food, Nutrition and HealthUniversity of ReadingReadingUK
| | - Jane Parker
- Department of Food and Nutritional SciencesUniversity of ReadingReadingUK
| | | | - Paul Sharp
- Department of Nutritional SciencesKing College LondonLondonUK
| | - Liz J. Shaw
- Department of Geography and Environmental ScienceUniversity of ReadingReadingUK
| | - Laurence G. Smith
- School of Agriculture, Policy and DevelopmentUniversity of ReadingReadingUK
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10
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Wang Y, Jian C, Salonen A, Dong M, Yang Z. Designing healthier bread through the lens of the gut microbiota. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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11
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Wang Y, Jian C. Sustainable plant-based ingredients as wheat flour substitutes in bread making. NPJ Sci Food 2022; 6:49. [PMID: 36307422 PMCID: PMC9614748 DOI: 10.1038/s41538-022-00163-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Accepted: 09/29/2022] [Indexed: 11/09/2022] Open
Abstract
Bread as a staple food has been predominantly prepared from refined wheat flour. The world's demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation. This reliance on wheat increases the vulnerability to wheat supply shocks caused by force majeure or man-made events, in addition to negative environmental and health consequences. In this review, we discuss the contribution to the sustainability of food systems by partially replacing wheat flour with various types of plant ingredients in bread making, also known as composite bread. The sustainable sources of non-wheat flours, their example use in bread making and potential health and nutritional benefits are summarized. Non-wheat flours pose techno-functional challenges due to significantly different properties of their proteins compared to wheat gluten, and they often contain off-favor compounds that altogether limit the consumer acceptability of final bread products. Therefore, we detail recent advances in processing strategies to improve the sensory and nutritional profiles of composite bread. A special focus is laid on fermentation, for its accessibility and versatility to apply to different ingredients and scenarios. Finally, we outline research needs that require the synergism between sustainability science, human nutrition, microbiomics and food science.
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Affiliation(s)
- Yaqin Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Ching Jian
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.
- Human Microbiome Research Program, Faculty of Medicine, University of Helsinki, Helsinki, Finland.
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12
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Fradgley NS, Gardner K, Kerton M, Swarbreck SM, Bentley AR. Trade-offs in the genetic control of functional and nutritional quality traits in UK winter wheat. Heredity (Edinb) 2022; 128:420-433. [PMID: 35393550 PMCID: PMC9178040 DOI: 10.1038/s41437-022-00503-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 01/18/2022] [Accepted: 01/18/2022] [Indexed: 12/15/2022] Open
Abstract
A complex network of trade-offs exists between wheat quality and nutritional traits. We investigated the correlated relationships among several milling and baking traits as well as mineral density in refined white and whole grain flour. Our aim was to determine their pleiotropic genetic control in a multi-parent population over two trial years with direct application to practical breeding. Co-location of major quantitative trait loci (QTL) and principal component based multi-trait QTL mapping increased the power to detect QTL and revealed pleiotropic effects explaining many complementary and antagonistic trait relationships. High molecular weight glutenin subunit genes explained much of the heritable variation in important dough rheology traits, although additional QTL were detected. Several QTL, including one linked to the TaGW2 gene, controlled grain size and increased flour extraction rate. The semi-dwarf Rht-D1b allele had a positive effect on Hagberg falling number, but reduced grain size, specific weight, grain protein content and flour water absorption. Mineral nutrient concentrations were lower in Rht-D1b lines for many elements, in wholemeal and white flour, but potassium concentration was higher in Rht-D1b lines. The presence of awns increased calcium content without decreasing extraction rate, despite the negative correlation between these traits. QTL were also found that affect the relative concentrations of key mineral nutrients compared to phosphorus which may help increase bioavailability without associated anti-nutritional effects of phytic acid. Taken together these results demonstrate the potential for marker-based selection to optimise trait trade-offs and enhance wheat nutritional value by considering pleiotropic genetic effects across multiple traits.
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Affiliation(s)
- Nick S Fradgley
- NIAB, 93 Lawrence Weaver Road, Cambridge, CB3 0LE, UK.
- Department of Plant Sciences, University of Cambridge, Downing Street, Cambridge, CB2 3EA, UK.
| | - Keith Gardner
- NIAB, 93 Lawrence Weaver Road, Cambridge, CB3 0LE, UK
- International Maize and Wheat Improvement Center (CIMMYT), El Batán, C.P.56237, Mexico
| | | | | | - Alison R Bentley
- NIAB, 93 Lawrence Weaver Road, Cambridge, CB3 0LE, UK
- International Maize and Wheat Improvement Center (CIMMYT), El Batán, C.P.56237, Mexico
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13
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In situ production of vitamin B12 and dextran in soya flour and rice bran: A tool to improve flavour and texture of B12-fortified bread. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113407] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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14
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Basaran B, Anlar P, Yılmaz Oral ZF, Polat Z, Kaban G. Risk assessment of acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) exposure from bread consumption: Turkey. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104409] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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15
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Başaran B. Comparison of heavy metal levels and health risk assessment of different bread types marketed in Turkey. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104443] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
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16
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Cormick G, Gibbons L, Belizán JM. Impact of water fortification with calcium on calcium intake in different countries: a simulation study. Public Health Nutr 2022; 25:344-357. [PMID: 32744224 PMCID: PMC8883601 DOI: 10.1017/s1368980020002232] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 05/28/2020] [Accepted: 06/12/2020] [Indexed: 01/02/2023]
Abstract
OBJECTIVE To simulate the impact - effectiveness and safety - of water fortification with different concentrations of Ca using the Intake Modelling, Assessment and Planning Program. DESIGN This is a secondary analysis of national or sub-national dietary intake databases. SETTING AND PARTICIPANTS Uganda, Lao People's Democratic Republic (PDR), Bangladesh, Zambia, Argentina, USA and Italy. RESULTS We found that for dietary databases assessed from low- and middle-income countries (LMIC), the strategy of fortifying water with 500 mg of Ca/l would decrease the prevalence of low Ca intake in all age groups. We also found that this strategy would be safe as no group would present a percentage of individuals exceeding the upper limit in >2 %, except women aged 19-31 years in Lao PDR, where 6·6 % of women in this group would exceed the upper limit of Ca intake. The same strategy would lead to some groups exceeding the upper limit in USA and Italy. CONCLUSIONS We found that for most LMIC countries, water fortified with Ca could decrease the prevalence of Ca intake inadequacy without exceeding the upper levels of Ca intake.
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Affiliation(s)
- Gabriela Cormick
- Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Buenos Aires1414, Argentina
- Departamento de Salud, Universidad Nacional de La Matanza, San Justo1754, Argentina
| | - Luz Gibbons
- Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Buenos Aires1414, Argentina
| | - Jose M Belizán
- Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Buenos Aires1414, Argentina
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17
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Hrubša M, Siatka T, Nejmanová I, Vopršalová M, Kujovská Krčmová L, Matoušová K, Javorská L, Macáková K, Mercolini L, Remião F, Máťuš M, Mladěnka P. Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B 1, B 2, B 3, and B 5. Nutrients 2022; 14:484. [PMID: 35276844 PMCID: PMC8839250 DOI: 10.3390/nu14030484] [Citation(s) in RCA: 52] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/16/2022] [Accepted: 01/17/2022] [Indexed: 02/06/2023] Open
Abstract
This review summarizes the current knowledge on essential vitamins B1, B2, B3, and B5. These B-complex vitamins must be taken from diet, with the exception of vitamin B3, that can also be synthetized from amino acid tryptophan. All of these vitamins are water soluble, which determines their main properties, namely: they are partly lost when food is washed or boiled since they migrate to the water; the requirement of membrane transporters for their permeation into the cells; and their safety since any excess is rapidly eliminated via the kidney. The therapeutic use of B-complex vitamins is mostly limited to hypovitaminoses or similar conditions, but, as they are generally very safe, they have also been examined in other pathological conditions. Nicotinic acid, a form of vitamin B3, is the only exception because it is a known hypolipidemic agent in gram doses. The article also sums up: (i) the current methods for detection of the vitamins of the B-complex in biological fluids; (ii) the food and other sources of these vitamins including the effect of common processing and storage methods on their content; and (iii) their physiological function.
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Affiliation(s)
- Marcel Hrubša
- Department of Pharmacology and Toxicology, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic; (M.H.); (M.V.); (P.M.)
| | - Tomáš Siatka
- Department of Pharmacognosy, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic; (T.S.); (K.M.)
| | - Iveta Nejmanová
- Department of Biological and Medical Sciences, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic;
| | - Marie Vopršalová
- Department of Pharmacology and Toxicology, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic; (M.H.); (M.V.); (P.M.)
| | - Lenka Kujovská Krčmová
- Department of Analytical Chemistry, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic;
- Department of Clinical Biochemistry and Diagnostics, University Hospital Hradec Králové, Sokolská 581, 500 05 Hradec Kralove, Czech Republic; (K.M.); (L.J.)
| | - Kateřina Matoušová
- Department of Clinical Biochemistry and Diagnostics, University Hospital Hradec Králové, Sokolská 581, 500 05 Hradec Kralove, Czech Republic; (K.M.); (L.J.)
| | - Lenka Javorská
- Department of Clinical Biochemistry and Diagnostics, University Hospital Hradec Králové, Sokolská 581, 500 05 Hradec Kralove, Czech Republic; (K.M.); (L.J.)
| | - Kateřina Macáková
- Department of Pharmacognosy, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic; (T.S.); (K.M.)
| | - Laura Mercolini
- Research Group of Pharmaco-Toxicological Analysis (PTA Lab), Department of Pharmacy and Biotechnology (FaBiT), Alma Mater Studiorum, University of Bologna, Via Belmeloro 6, 40126 Bologna, Italy;
| | - Fernando Remião
- UCIBIO—Applied Molecular Biosciences Unit, REQUINTE, Toxicology Laboratory, Biological Sciences Department Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal;
- Associate Laboratory i4HB—Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Marek Máťuš
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Comenius University Bratislava, Odbojárov 10, 83232 Bratislava, Slovak Republic
| | - Přemysl Mladěnka
- Department of Pharmacology and Toxicology, Faculty of Pharmacy in Hradec Králové, Charles University, Akademika Heyrovského 1203, 500 05 Hradec Kralove, Czech Republic; (M.H.); (M.V.); (P.M.)
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18
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Morrison R, Stanford J, Lambert K. Dietary Modelling to Explore the Impact of Potassium Chloride Replacement for Sodium in Bread for Adults with Chronic Kidney Disease. Nutrients 2021; 13:nu13072472. [PMID: 34371980 PMCID: PMC8308590 DOI: 10.3390/nu13072472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 07/15/2021] [Accepted: 07/19/2021] [Indexed: 12/12/2022] Open
Abstract
Food manufacturers are increasingly substituting potassium chloride (KCl) in food products so as to reduce the sodium chloride content. Bread and bread products are common staple foods in many Western households and are a target for recipe reformulation using KCl. Given that chronic kidney disease (CKD) is a medical condition of global importance that requires dietary potassium restriction in the later stages, we sought to evaluate the impact and safety of varying levels of KCl substitution in bread products. We undertook a secondary analysis of dietary data from the National Nutrition and Physical Activity Survey 2011–2012 for 12,152 participants (154 participants with CKD). The sodium chloride content in bread and bread-based products was substituted with 20%, 30%, and 40% of KCl. The contribution of these alterations in the dietary potassium intake to the total daily potassium intake were then examined. The replacement of sodium in bread with varying amounts of KCl (20%, 30%, and 40%) resulted in one third of people with CKD exceeding the safe limits for dietary potassium consumption (31.8%, 32.6%, and 33%, respectively). KCl substitution in staple foods such as bread and bread products have serious and potentially fatal consequences for people who need to restrict dietary potassium. Improved food labelling is required for consumers to avoid excessive consumption.
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Affiliation(s)
- Rebecca Morrison
- School of Medicine, Faculty of Science Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia; (R.M.); (J.S.)
| | - Jordan Stanford
- School of Medicine, Faculty of Science Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia; (R.M.); (J.S.)
- Illawarra Health and Medical Research Institute, Wollongong, NSW 2522, Australia
| | - Kelly Lambert
- School of Medicine, Faculty of Science Medicine and Health, University of Wollongong, Wollongong, NSW 2522, Australia; (R.M.); (J.S.)
- Illawarra Health and Medical Research Institute, Wollongong, NSW 2522, Australia
- Correspondence:
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19
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Hernández‐Espinosa N, Guzmán C, Morales‐Dorantes AS, Crespo‐Herrera L, Mondal S, Singh R, Ibba MI. Suitability of the current breadmaking quality test to predict the breadmaking potential of healthy bread formulations. Cereal Chem 2021. [DOI: 10.1002/cche.10457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Carlos Guzmán
- Departamento de Genética Escuela Técnica Superior de Ingeniería Agronómica y de Montes Universidad de Córdoba Córdoba Spain
| | | | - Leonardo Crespo‐Herrera
- Global Wheat Program International Maize and Wheat Improvement Centre (CIMMYT) Mexico DF Mexico
| | - Suchismita Mondal
- Global Wheat Program International Maize and Wheat Improvement Centre (CIMMYT) Mexico DF Mexico
| | - Ravi Singh
- Global Wheat Program International Maize and Wheat Improvement Centre (CIMMYT) Mexico DF Mexico
| | - Maria Itria Ibba
- Global Wheat Program International Maize and Wheat Improvement Centre (CIMMYT) Mexico DF Mexico
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20
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Gressier M, Frost G. Minor changes in fibre intake in the UK population between 2008/2009 and 2016/2017. Eur J Clin Nutr 2021; 76:322-327. [PMID: 33986495 PMCID: PMC8821000 DOI: 10.1038/s41430-021-00933-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 04/15/2021] [Accepted: 04/21/2021] [Indexed: 11/23/2022]
Abstract
The benefits of increasing populations’ and individuals’ fibre intake on non-communicable disease risk have been known and promoted for decades in the UK and in the world. Public health campaigns, including dietary recommendations, called populations to increase their consumption of whole grains, fruits and vegetables, while manufacturers increased the fibre content of their products. In particular, the SACN report in 2015 highlighted the importance of fibres for the UK population. We analysed trends in fibre consumption for the whole population, by age group and gender using the UK National Diet and Nutrition Survey from 2008/09 to 2016/17. We investigated changes in total fibre intake and calculated the contribution to fibre intake and time trends from each food group. We compared the fibre content of food groups between 2008/09 and 2016/17. We found that fibre intake remained fairly stable. While the fibre content of some cereal-based products increased, it decreased for potato-based products. All age groups derived increasing fibre from pasta and other cereal-based products, and decreasing fibre from potato products. Adults, but not children or adolescents derived more fibre from vegetables. This resulted in an increase in fibre intake in adults, but not in children or adolescents.
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Affiliation(s)
- Mathilde Gressier
- Section for Nutrition Research, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, London, UK. .,Centre for Health Economics & Policy Innovation, Department of Economics & Public Policy, Imperial College Business School, Imperial College London, London, UK.
| | - Gary Frost
- Section for Nutrition Research, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, London, UK
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21
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Sajdakowska M, Gębski J, Jeżewska-Zychowicz M, Królak M. Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions. Nutrients 2020; 13:nu13010132. [PMID: 33396471 PMCID: PMC7823423 DOI: 10.3390/nu13010132] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 12/20/2020] [Accepted: 12/28/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of the current study was two-fold: (1) to identify consumer segments based on bread selection motives and (2) to examine differences between the identified segments in terms of perception of bread and bread with added fiber, and information on the food label. The data were collected using a CAPI (computer-assisted personal interview) survey on a sample of 1013 consumers. The k-means clustering method was used to identify four clusters of consumers, namely, Enthusiastic, Involved, Ultra-Involved, and Neutral. The Enthusiastic was the group that expressed the most positive opinions about the bread and about the addition of fiber to white bread. Moreover, they appreciated the most the information placed on the bread label. On the other hand, the Ultra-Involved and the Involved presented moderate opinions on these issues. In contrast, the consumers from the Neutral segment agreed the least with the opinion that white bread fortified with fiber is healthier and more expensive compared to white bread without added fiber. Consumers belonging to the Enthusiastic segment declared, to a greater extent than others, that cereal products with added fiber facilitate a healthy lifestyle and can reduce the adverse effects of an inadequate diet. The obtained results indicated that relatively positive opinions on the addition of fiber to white bread, including its benefits for health, are an opportunity to further develop the market of cereal products with added fiber. However, the information about bread on the label and its readability should meet the expectations of consumers who differ significantly in terms of their motives for choice. Both now and in the future, this aspect will be a challenge for food entrepreneurs and organizations that are engaged in the education and development of information aimed at consumers.
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22
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Lockyer S. Effects of diets, foods and nutrients on immunity: Implications for COVID‐19? NUTR BULL 2020. [DOI: 10.1111/nbu.12470] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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23
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Shewry PR, Hassall KL, Grausgruber H, Andersson AAM, Lampi A, Piironen V, Rakszegi M, Ward JL, Lovegrove A. Do modern types of wheat have lower quality for human health? NUTR BULL 2020; 45:362-373. [PMID: 33380903 PMCID: PMC7756780 DOI: 10.1111/nbu.12461] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 01/17/2023]
Abstract
Wheat is the major staple food in Western Europe and an important source of energy, protein, dietary fibre, minerals, B vitamins and phytochemicals. Plant breeders have been immensely successful in increasing yields to feed the growing global population. However, concerns have been expressed that the focus on increasing yield and processing quality has resulted in reduced contents of components that contribute to human health and increases in adverse reactions. We review the evidence for this, based largely on studies in our own laboratories of sets of wheats bred and grown between the 18th century and modern times. With the exception of decreased contents of mineral micronutrients, there is no clear evidence that intensive breeding has resulted in decreases in beneficial components or increases in proteins which trigger adverse responses. In fact, a recent study of historic and modern wheats from the UK showed increases in the contents of dietary fibre components and a decreased content of asparagine in white flour, indicating increased benefits for health.
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Affiliation(s)
- P. R. Shewry
- Plant Science DepartmentRothamsted ResearchHarpendenUK
| | - K. L. Hassall
- Computational and Analytical Sciences DepartmentRothamsted ResearchHarpendenUK
| | - H. Grausgruber
- Department of Crop SciencesUniversity of Natural Resources and Life Sciences ViennaTulln an der DonauAustria
| | - A. A. M Andersson
- Department of Molecular SciencesSwedish University of Agricultural SciencesUppsalaSweden
| | - A.‐M. Lampi
- Department of Food and NutritionUniversity of HelsinkiHelsinkiFinland
| | - V. Piironen
- Department of Food and NutritionUniversity of HelsinkiHelsinkiFinland
| | - M. Rakszegi
- Agricultural InstituteCentre for Agricultural ResearchMartonvásárHungary
| | - J. L. Ward
- Computational and Analytical Sciences DepartmentRothamsted ResearchHarpendenUK
| | - A. Lovegrove
- Plant Science DepartmentRothamsted ResearchHarpendenUK
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24
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Processing in the food chain: do cereals have to be processed to add value to the human diet? Nutr Res Rev 2020; 34:159-173. [PMID: 32854794 DOI: 10.1017/s0954422420000207] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Cereals and cereal products have a long history of use by humans. Recently, there have been some discussions regarding level of processing as a descriptor to define food products, including cereal-based foods. This has led to a somewhat emotional debate on food processing. Given the widespread inclusion of cereals in the diet, this review highlights the history of cereal processing as well as their consumption by humans. It provides an evidence-based discussion on their production, contribution to human nutrition, benefits and disadvantages. The present review illustrates the impact of processing on nutrients, as well as non-nutrients specifically in bread and ready-to-eat breakfast cereals (RTEC), two cereal-based foods which are widely consumed and integral parts of food-based dietary guidelines globally. As a category, most cereals must be processed in some way to enable consumption by humans as we are not equipped to survive exclusively on raw grains. Even thousands of years ago, the processing of cereals was a common practice by humans, turning raw grains into palatable, safe and nutritious foods. Modern processes for cereal-based products are efficient in providing safe and good-quality products to satisfy population needs, as well as helping to meet consumer expectations by providing a range of foods that allows for a varied and balanced diet. Today, RTEC and bread make significant contributions to dietary energy and nutrient requirements and underpin food-based dietary guidance globally. They have been positively linked with intake of dietary fibre, vitamins and minerals, especially when consumed as whole grain.
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