The Sourdough School

BREAD COURSES || NUTRITION TRAINING || DIGESTION ANALYSIS || PERSONALISED BREAD

Learn to bake, eat, and share the healthiest bread in the world. Discover how to bake as Lifestyle Medicine from the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire in the UK, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

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550 - ‘Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health’. Nutrients. 12 (10) 3045

Reference Number: 550

Year: 2020

Authors: Nirmala Prasadi V. P. and Iris J. Joye

Link: Link to original paper

Health: Cardiometabolic diseases | Dementia | Immune response | Lower Inflammation

Nutrition: Fibre | Prebiotic | Vitamins | Whole grain

Inclusions: Wheat (whole)

Summary

The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, ?-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.

Significance of this study to the baker:

Here at the Sourdough School we aim to utilise the freshest, most nutrient dense whole grains in our bakes. As this study suggests, the consumption of whole grains improves our dietary fibre intake, which is shown in human studies to benefit our health. The paper provides details of these potential health benefits and touches on the mechanism by which the whole grain, much richer in fibre and other nutrients, such as vitamin E and other antioxidants, enhance our health. This includes boosting our levels of the important short chain fatty acids (SCFA).

Take a look at our courses at The Sourdough School

All reasonable care is taken when advising about health aspects of bread, but the information that we share 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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