ReviewNutrition bulletin2026
Separating Myths From Facts About Bread and Health.
Review in Nutrition bulletin, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
2 citing papers in PubMed.
- Molecular Interactions of Resistant Dextrin with Wheat Starch and Gluten: Structural Dynamics and Macromolecular Network Formation.Foods (Basel, Switzerland) · 2026Article
- Wheat in 2025: challenges for sustainable production and consumption.Journal of experimental botany · 2026Review
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.
Funding
Abstract
White bread remains a staple food in many countries and global consumption continues to increase. However, there is an increasingly contentious debate, carried out particularly in social media and the popular press, about the adverse effects on health of factory-produced sliced white bread as opposed to the whole grain breads made with traditional processes, with the classification of factory-produced sliced bread as 'ultra-processed' adding to these concerns. We examine the scientific basis for this debate and conclude that, despite the loss of bran and germ components during milling and the use of additives, factory-produced white bread is not intrinsically unhealthy. We therefore conclude that while wholegrain bread is generally recommended as a healthier choice, both white and wholegrain breads have a place in a healthy diet when consumed in moderation and as part of an overall nutrient-rich eating pattern.
Indexed as
Identifiers
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.