Revheim Ingrid, Sabir Zoya, Dierkes Jutta, Buyken Anette E, Landberg Rikard, Alten Inka, Spielau Ulrike, Rosendahl-Riise Hanne
Centre for Nutrition, Department of Clinical Medicine, University of Bergen, Post box 7804, Bergen, 5020, Norway.
Institute of Nutrition, Consumption and Health, Faculty of Natural Sciences, Paderborn University, Paderborn, Germany.
Eur J Nutr. 2025 May 30;64(5):197. doi: 10.1007/s00394-025-03724-8.
Bread is a global staple with large variations in carbohydrate quality. The role of bread for weight regulation has been controversial and few studies have investigated associations of bread consumption with long-term weight changes. Therefore, our objective was to investigate the associations of baseline intake of bread, different types of bread, and whole grains as well as plasma alkylresorcinol - a biomarker of wholegrain wheat and rye intake - with weight changes during a follow-up covering the 6th and 7th decades of life.
The current analyses were conducted in 1764 men and women (47.4 ± 0.6 years at baseline) participating in the second and third wave of the Hordaland Health Study. A food frequency questionnaire was used to estimate baseline bread and wholegrain intake. Baseline plasma alkylresorcinol concentrations were determined in blood samples. The outcome was weight change (kg) during the 20-year follow-up. Multivariate linear regression models were applied.
Participants gained on average 2.1 ± 7.4 kg during follow-up. While total bread intake at baseline was not associated with weight change, a higher white bread intake was associated with weight gain (0.017 kg/g white bread/day, 95% CI: 0.002, 0.032 kg/g white bread/day). Wholegrain consumption - but not wholegrain bread - was inversely associated with weight gain (-0.013 kg/g whole grain/day, 95% CI: -0.026, 0.000 kg/g whole grain/day). Accordingly, plasma alkylresorcinols were inversely associated with weight gain (-0.004 kg/nmol/L alkylresorcinol, 95% CI: -0.007, -0.002 kg/nmol/L alkylresorcinol).
The current study suggests that weight regulation is associated with the carbohydrate quality of breads, i.e., refined versus wholegrain breads. Wholegrain intake, based on both self-reported dietary data and objective biomarkers, may improve weight regulation from middle to late adulthood.
面包是一种全球主食，其碳水化合物质量差异很大。面包在体重调节中的作用一直存在争议，很少有研究调查面包摄入量与长期体重变化之间的关联。因此，我们的目标是研究面包、不同类型面包和全谷物的基线摄入量，以及血浆烷基间苯二酚（全麦小麦和黑麦摄入量的生物标志物）与60岁和70岁年龄段随访期间体重变化之间的关联。
目前的分析是在1764名男性和女性（基线时年龄为47.4±0.6岁）中进行的，他们参与了霍达兰健康研究的第二波和第三波。使用食物频率问卷来估计基线面包和全谷物摄入量。在血液样本中测定基线血浆烷基间苯二酚浓度。结果是20年随访期间的体重变化（千克）。应用多元线性回归模型。
随访期间参与者平均体重增加2.1±7.4千克。虽然基线时的总面包摄入量与体重变化无关，但较高的白面包摄入量与体重增加有关（0.017千克/克白面包/天，95%置信区间：0.002，0.032千克/克白面包/天）。全谷物消费（而非全麦面包）与体重增加呈负相关（-0.013千克/克全谷物/天，95%置信区间：-0.026，0.000千克/克全谷物/天）。因此，血浆烷基间苯二酚与体重增加呈负相关（-0.004千克/纳摩尔/升烷基间苯二酚，95%置信区间：-0.007，-0.002千克/纳摩尔/升烷基间苯二酚）。
当前研究表明，体重调节与面包的碳水化合物质量有关，即精制面包与全麦面包。基于自我报告的饮食数据和客观生物标志物的全谷物摄入量，可能会改善从中年到老年期的体重调节。
