Transcript Dr Mary McCreery.Ph.D Clinical Nutritionist and Dietitian

Dr Mary
McCreery.Ph.D
Clinical
Nutritionist and
Registered
Dietitian
Blackrock Clinic
Dublin
History of bread
 Early
20th century health experts said that
industrially-baked bread was the
responsible thing to serve, especially to
children.
Home made Bread
 In
1890, 90 percent of families baked their
own bread.
Sliced Pan
 By
1930, 90 percent of families bought
industrial white bread.
Energy Intake
 Bread
was 30 % of caloric intake and
industrial bakeries made it safe and
plentiful
 Now only 10%
Status Symbol
The rich ate white bread and the poor ate
darker denser chewier stuff.
1970’s-1980’s
 1970s
natural food movement, industrial
bakers started putting whole wheat
breads on supermarket shelves in 80s.
Bread Making

The bread machine fad of the early 90s
created an interest in more rustic,
handmade breads.
Late 1990’s and early 2000
white bread held its exalted
status.
 La
Brea Bakery Los Angeles pioneered a
retail resurgence in the art of hand-made
loaves.
Nutritional content
 The
kind of flour used and the addition of
nutrients to restore those lost during
milling, rather than the bread making
process itself, have the most significant
impact on total nutrient content of bread.
Studies have not found significant
differences in the nutrient content of
bread made using the ‘modern’ CBP or
more traditional methods.
Dept Health
 The
Department of Health guidelines on
using the food pyramid clearly shows both
white and brown bread as being part of
the major food groups that should be
included on a daily basis.(Dept of Health
and Children.2012)
Food Safety Authority
The Scientific Guidelines for Healthy Eating in Ireland
2011 as published by The Food Safety Authority of
Ireland state that:


•
Bread, cereals and potatoes should provide
the main source of calories and carbohydrate in
the daily diet. It is recommended that 45 to 65% of
daily calories should come from carbohydrates.
•
Bread, cereal and potato group, apart from
being a good source of carbohydrate, fibre, and
B vitamins these foods should provide about half
of an individual’s daily energy needs
Changes
 Dire
warnings starting cropping up:
 White Bread was nutritionally-deficient
compared to whole wheat;
 It made you fat per Atkins, South Beach
and Sugar Busters;
 “Gluten,” the protein found in wheat
could be making you
sick/bloated/fatigued.
 White flour became nutritionally suspect.
Fat
Advice
 All
bread can be included in a well
balanced diet.
Recent research IUNA
Nutrition facts about Bread and Irish Adults


90% of adults consume white bread.(1.5 slices/d)
72% are consumers of wholemeal bread(1 slice/d)

White bread provides more Iron than meat and Fish and provides
11% of the total Iron Intake

White bread makes a significant contribution to fibre intake( 9%)
Wholemeal Bread provides 12% of fibre intake



White and wholemeal bread contributed to 17% of folic acid intake
Bread is the second highest provider of Calcium in the Irish diet
Myths
Myth – Bread causes bloating and other digestive
problems
 There have been media reports that bread and in
particular bread made with the Chorleywood
Bread Process (CBP), a process commonly used in
modern bread making, can make us feel bloated.
However, a recent review of this topic by the British
Nutrition Foundation concluded that there is no
scientific evidence that regular consumption of
bread, whether produced by the ‘modern’ CBP or
by traditional methods, causes bloating or
gastrointestinal discomfort.
Myth - White bread is bad for
you because it has a high GI


The glycaemic index (GI) of a food is a
measure of how quickly glucose is released
into the bloodstream after eating.
Both white and wholemeal bread have a
relatively high GI. However, the addition of fat
and protein slows down the absorption of
carbohydrate. Therefore, if bread is eaten
with a meal or in combination with other
foods (e.g. a sandwich), the carbohydrate is
broken down more slowly and glucose enters
the bloodstream at a slower rate.
Myth – Bread is bleached and
blanched
 European
Union (EU) regulations prohibit
the use of flour bleaching agents. In terms
of food-technology blanching is a process
where a food is parboiled for a short
period of time. Blanching is not used in the
production of white, brown or wholemeal
bread
White bread is not fattening

Italians eat semolina pasta, Chinese eat
white rice and the French eat white
bread. None of these countries share our
obesity rate.
Latest News
 BritishDieteticAssoc
@BrDieteticAssoc
 “It is a common misconception that
bread is fattening,”
Myths
Myth – Wheat allergy and intolerance is on the
increase

. Prevalence of wheat allergy and intolerance is
estimated to be low, although it is difficult to
estimate the proportion of the population
affected. As with other forms of allergy, it seems
that the proportion of people who perceive they
are allergic to wheat is clearly higher than the
actual prevalence of wheat allergy. If wheat
allergy or intolerance is suspected this needs to be
diagnosed using standardised tests delivered by a
qualified health professional before deciding to
avoid wheat and unnecessarily restricting the diet
without actually being allergic.
Myth: We eat too much bread
 According
to Irish statistics bread
consumption per person has been
steadily falling over the last thirty years.
Myth: Brown bread is more
nutritious
 The
key nutrients lost through milling –
must be restored to white and brown
bread flour by law . This ensures that white
and brown breads contain similar levels of
these key nutrients to wholegrain bread
All Bread is Nutritious
 Energy
as Carbohydrate
 Source of protein
 Source of Iron
 Source of Calcium
 Source of B Vitamins
 Source of Fibre