Study compares white and wholegrain breads to reveal true health benefits - Video

White bread has a bad reputation, but is it really as unhealthy as many believe? A new review published in Nutrition Bulletin takes a closer look, separating fact from fiction to reveal that white bread remains a valuable, nutritious staple for millions worldwide—especially when fortified and made from quality ingredients. The research encourages balanced perspectives, showing that how we make and consume bread matters more than its color or processing label.

Bread has historically been central to human diets, yet its reputation has declined as people associate it with refined carbs and “ultra-processed” foods. Interestingly, global wheat consumption continues to rise—especially in developing countries—while traditional bread-eating regions like the UK and the U.S. are eating less. British bread consumption, for instance, has halved since the 1970s as consumers turn toward perceived “healthier” options such as gluten-free or wholegrain loaves.

To clarify the science, researchers reviewed global data on wheat processing, nutrition, and public health outcomes. When wheat is milled, the kernel’s outer bran and inner germ—rich in fiber, vitamins, and minerals—are partly removed to make soft, fine white flour. While this process reduces certain nutrients, modern fortification policies restore many of them. In the UK, for example, iron and calcium are added by law, and from 2026, folic acid fortification will become mandatory to help prevent birth defects.

The paper highlights that variations across bread types—white, wholemeal, seeded, sourdough—make health outcomes hard to generalize. While wholegrain breads do deliver extra fiber and micronutrients, white bread still provides essential carbohydrates, protein, and calories—making it an important energy source, particularly in low-income groups.

Contrary to popular belief, white bread doesn’t necessarily cause sharp blood sugar spikes compared to wholegrain types, except when the latter contain intact kernels. It’s also less likely to trigger FODMAP-related gut symptoms than some wholegrain breads.

The review emphasizes that the nutritional quality of bread shouldn’t be judged by its processing label—some industrially produced, fortified breads can be just as healthy as artisan loaves. The authors conclude that improving all bread varieties, rather than demonizing white bread, offers a realistic path to better nutrition and equity in global diets—especially as wheat remains the world’s most accessible source of energy, nutrients, and comfort.

REFERENCE: Shewry, P. R. et al. (2025) Separating Myths From Facts About Bread and Health. Nutrition Bulletin. DOI: 10.1111/nbu.70038, https://onlinelibrary.wiley.com/doi/10.1111/nbu.70038