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Is artisan bread really healthier than plain white bread?

The use of bleached flour and the addition of dough conditioners, emulsifiers, and mold inhibitors are seen as unhealthy and blamed for our modern health issues. As consumer preferences have begun to shift to more wholesome ingredients, artisan bread began gaining in popularity.

What exactly is artisan bread and is it any healthier than industrially produced white bread?

Artisan bread is loosely defined as bread that is produced using traditional methods and ingredients. Choice of flour type, length of fermentation, and how the bread is made are important characteristics for an artisan loaf. Dough is generally made in small batches with a more hands on approach. With the rise in popularity, the manufacturing of artisan loaves has been scaled up to embrace some modern conveniences. Due to the minimally processed and clean ingredient declaration, consumers believe this to be a healthier bread.

A recent study tried to answer the question – is artisan bread healthier than manufactured white bread?

20名健康成年人参加了两个1周长期的随机交叉试验。参与者在传统上消耗的酵母开发的全粒面包或工业制造的白面包广泛可供学习。1

The following clinical parameters were studied:1

  1. 血液试验在第0,7,21,28天测量甘油三酯，LDL胆固醇，HDL胆固醇，总胆固醇，ALT，AST，GGT，铁，钙，肌酐，尿素，甲状腺刺激激素，LDH和CRP。
  2. Blood pressure measurements at days 0, 7, 21, 28
  3. 重量和基础代谢率（BMR）测量日0,7,21,28
  4. Average blood glucose levels in the 15 minutes following wakeup taken as an average of four measurements at days 1&2, 5&6, 22&23, and 26&27
  5. 血糖反应OGTT 30分钟之前meal and after consumption of 75 g of glucose. This is calculated as the average of two tests performed at days -6&-5, 8&9, 15&16, and 29&30
  6. 在24小时内的粪便样品中进行微生物组分析，在第1天，6,20和27天内拍摄

Test subjects ate standardized meals calculated to have 50 g of available carbohydrates. During the white bread intervention period subjects consumed 3 meals of 110 grams white bread, and 3 meals of 113g white bread + 30g butter.1Sourdough meals consisted of 3 meals of 145 g sourdough bread, and 3 meals of 149 sourdough bread + 30 g butter.1

Results

Notably, they found that a single week of bread consumption resulted in changes to multiple clinical variables and risk factors that were statistically significant, albeit numerically small and not necessarily clinically significant.1该试验显示出在参与者身上的传统制作酵母的全粒面包或工业上白面包的消费之间没有显着差异。

这项研究确实指出，两种类型的面包都有很多人们在参与者上的结果。虽然一个人在吃白面包后可能有血液飙升，但另一个人经历了同样的东西，吃了艺术家酵母。依赖各个参与者的另一种措施是肠道生物群系。研究人员发现，微生物群组合物通常保持稳定，并且在整个试验中具体。1

References

  1. Korem，Tal，David Zeevi，NIV Zmora，Omer Weissbrod，Noam Bar，Maya Lotan-Pompan，Tali Avnit-Sagi，Noa Kosower，Gal Malka，Michal Rein，Jotham Suez，Ben Z. Goldberg，Adina Weinberger，Avraham A. Levy，eran elinav，eran segal。“面包会影响临床参数并诱导肠道微生物组关联的个人血糖反应。”细胞新陈代谢25.6（2017）：1243-253。cell.com。elestvier，2017年6月6日。http://dx.doi.org/10.1016/j.cmet.2017.05.002. Accessed 13 June 2017.