Ribet Léa, Kassis Amira, Jacquier Emma, Monnet Céline, Durand-Dubief Mickaël, Bosco Nabil
Lesaffre Institute of Science & Technology, Lesaffre International, Marcq-en-Barœul, France.
Neat Science Consulting, Châtel-Saint-Denis, Fribourg, Switzerland.
Crit Rev Food Sci Nutr. 2024 Nov 18:1-28. doi: 10.1080/10408398.2024.2428593.
Bread consumption dates back thousands of years, being one of the oldest and most widespread staple food worldwide. While bread is often associated with taste, pleasure, and tradition, its perception as a vehicle of nutrition and health remains complex. Today, there is no scientific consensus on whether bread consumption is beneficial or deleterious to human health. The objective of this review is therefore to present and discuss epidemiological and clinical evidence on the nutritional contribution of bread and its relationship with health. We also present different aspects of bread such as flour type and inclusions that may modulate this relationship. Studies included in this review investigate bread as part of a dietary pattern as well as the effect of bread alone on overweight, cardiometabolic health, and digestive health. Bread is an integral part of diets around the world, with a significant contribution to key nutrients. Although evidence on the impact of bread consumption on health is still lacking and depends on the overall diet, whole grain breads have shown consistent beneficial effects on human health. Substitution modeling studies and well-designed clinical trials are warranted to fill the research gaps and understand the role of bread consumption in health and disease.
面包的食用可以追溯到数千年前，它是全球最古老、分布最广泛的主食之一。虽然面包常常与味道、愉悦感和传统联系在一起，但人们对其作为营养与健康载体的认知仍然复杂。如今，对于食用面包对人体健康是有益还是有害，科学界尚无定论。因此，本综述的目的是展示并讨论关于面包的营养贡献及其与健康关系的流行病学和临床证据。我们还介绍了面包的不同方面，如面粉类型和添加剂，这些可能会调节这种关系。本综述纳入的研究考察了面包作为饮食模式一部分的情况，以及面包单独对超重、心血管代谢健康和消化健康的影响。面包是世界各地饮食中不可或缺的一部分，对关键营养素贡献显著。尽管关于食用面包对健康影响的证据仍然不足，且这取决于整体饮食，但全谷物面包已显示出对人体健康具有持续的有益作用。有必要开展替代模型研究和精心设计的临床试验，以填补研究空白，并了解食用面包在健康与疾病中的作用。
