ArticleNutrition bulletin2023
Increasing fibre in white flour and bread: Implications for health and processing.
Article in Nutrition bulletin, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
12 citing papers in PubMed, 17 citations in OpenAlex.
- Wheat in 2025: challenges for sustainable production and consumption.Journal of experimental botany · 2026Review
- A High Soluble-Fibre Allele in Wheat Encodes a Defective Cell Wall Peroxidase Responsible for Dimerization of Ferulate Moieties on Arabinoxylan.Plant biotechnology journal · 2026Article
- Separating Myths From Facts About Bread and Health.Nutrition bulletin · 2026Review
- Valorization of Pear Pomace in Taro Gluten-Free Muffins: Composition, Texture, and Sensory Profile.Foods (Basel, Switzerland) · 2025Article
- Key action areas for transforming the UK food system: insights from the Transforming UK Food Systems (TUKFS) Programme project portfolio.Philosophical transactions of the Royal Society of London. Series B, Biological sciences · 2025Review
- Importance of dietary fibre, strategies for increasing intake and maintenance of the supply chain in the UK.Philosophical transactions of the Royal Society of London. Series B, Biological sciences · 2025Article
- The children may not be the problem: evidence of acceptance and enjoyment of higher fibre breads from choice architecture studies in school breakfast clubs.Philosophical transactions of the Royal Society of London. Series B, Biological sciences · 2025Review
- Behavioral risk factors in oncology patients: A matched case control study from Yemen.PloS one · 2025Article
- Cereal Coffee as a Functional Additive in Wheat Bread: Impact on Dough and Bread Properties.Foods (Basel, Switzerland) · 2024Article
- "Wait, Do I Need More Fiber?" Exploring UK Consumers' Dietary Fiber-Related Awareness and White Bread as a Viable Solution to Promote Subsequent Intake.Current developments in nutrition · 2024Article
- Challenges to Increasing Dietary Fiber in White Flour and Bread.Journal of agricultural and food chemistry · 2024Review
- Increasing fibre in white flour and bread: Implications for health and processing.Nutrition bulletin · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 4 institutions in 2 countries.
Funding
Abstract
Dietary fibre is beneficial for human health, but dietary intakes are below recommended levels in most countries. Cereals are the major source of dietary fibre in Western diets, with bread providing about 20% of the daily intake in the United Kingdom. Despite the promotion of fibre-rich wholegrain products, white bread (which has a lower fibre content) remains dominant in many countries due to cultural preferences. Increasing the fibre content of white bread and other products made from white flour is therefore an attractive strategy for increasing fibre intake. This can be achieved by exploiting genetic variation in wheat without major effects on the processing quality or the consumer acceptability of products. Modelling data for food consumption in the United Kingdom shows that increasing the fibre content of white flour by 50% (from about 4% to 6% dry weight) and in wholegrain by 20% will increase total fibre intake by 1.04 g/day and 1.41 g/day in adult females and males, respectively. Furthermore, in vitro studies indicate that the increased fibre content of white bread should reduce the rate of starch digestion and glucose release in the human gastrointestinal tract.
Indexed as
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.