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153 - ‘Wheat bran: its composition and benefits to health, a European perspective’. International Journal of Food Sciences and Nutrition. 63(8): 1001–1013

Reference Number: 153

Year: 2012

Authors: LEO STEVENSON1, FRANKIE PHILLIPS1, KATHRYN O’SULLIVAN2, & JENNY WALTON

Link: Link to original paper

Health: Gut Microbiome - Creating Healthier Bread to Support Optimal Gut Health

Nutrition: Fibre | Phytic acid | Polyphenols

Inclusions: Wheat bran

Summary

Summary

Wheat bran is a concentrated source of insoluble fibre. Fibre intakes are generally lower than recommendations. This paper reviews the physiological effects of wheat bran and the health benefits it may provide in terms of the prevention of diseases such as colon and breast cancers, cardiovascular disease, obesity and gastrointestinal diseases. In recognition of the weight of evidence, the European Food Safety Authority has recently approved two health claims for wheat bran and gastrointestinal health.

SIGNIFICANCE OF THE STUDY

The current review highlights the importance wheat bran may have on health benefits in terms of prevention of diet-related diseases such as bowel cancer by particularly improving faecal bulking and increasing transit time (the time it takes for ingested food to travel through the human gut).

 

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader’s sole discretion and risk.

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