A quick sandwich for lunch, toast in the morning, or bread served alongside dinner. For millions of people, bread is a daily staple, and few stop to think about how it is made before it reaches the table.
Now, a growing number of researchers and health experts are taking a closer look at white bread. According to information from the National Institutes of Health (NIH) and comments from human biologist Gary Brecka, concerns center on both the level of processing and the manufacturing methods used in some commercially produced varieties, reports Unilad.
What makes white bread different?
White bread is typically made from refined flour, which has had the bran and germ removed from the grain. This creates a softer texture and longer shelf life, but it also reduces the amount of fiber and naturally occurring nutrients.
In the United States, some flour is additionally treated with chemical bleaching agents to achieve a brighter appearance and more uniform consistency. Several of these practices are not permitted in Europe.
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Researchers examine the risks
Much of the discussion stems from growing research into ultra-processed foods. Studies have linked diets high in these products to an increased risk of obesity, cardiovascular disease, and metabolic disorders.
Scientists are also investigating how highly processed foods may influence gut bacteria, which play an important role in digestion, immunity, and overall wellbeing.
Are there better alternatives?
Experts often point to the following options:
- Whole-grain bread
- Sourdough bread
- Bread made with fewer additives
While no single food determines a person's health, many nutrition specialists believe that reducing reliance on heavily processed foods may contribute to better long-term health outcomes.
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