Let Them Eat Bread

Some people think they should skip bread because of its carbs, but new research shows that daily consumption of bread, especially whole-grain bread, can help prevent cardiovascular disease.

The study, which was part of the Functional Foods Consolider-Ingenio Project, used metabolomics techniques to analyze the impact of bread consumption (white and whole-grain). Led by professor Rafael Llorach from the University of Barcelona, the research focused on a group of 275 older volunteers who were at high risk of developing cardiovascular disease.

Llorach and colleagues found that subjects who consumed bread daily had a healthier lipid profile—lower levels of LDL cholesterol and higher levels of HDL cholesterol—than subjects who consumed bread only sporadically or not at all. The study also showed that regular bread consumption was associated with a lower insulin concentration.

“This is really important data,” explained professor Cristina Andrés-Lacueva, co-director of the project and head of the Research Group on Biomarkers and Nutritional and Food Metabolomics. “When the body does not correctly respond to the insulin’s action, glucose cannot reach the inner part of cells and is accumulated in blood.” This mechanism—insulin resistance—is a key pathological process in the development of type 2 diabetes mellitus, also associated with a high risk of cardiovascular disease.”

The study found no link between regular consumption of bread and weight gain.

IDEA Fit Tips , Volume 11, Issue 1

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  • Alena Pardoe

    This is what I found in checking out the study. Below is who promoted it and who they are. The work, which is part of the Functional Foods Consolider-Ingenio Project and is promoted by the initiative Pan Cada Día. Bread each day is an initiative promoted by the practice of the whole sector of the Spanish NAP through the professional INCERHPAN with the objective of halting and reversing the decline in consumption of this basic food in a healthy and balanced diet. Based on the major pillars of the scientific rigor and disclosure, bread each day has developed since its introduction in December 2007 numerous activities aimed at improving the perception of the bread between the population through a greater awareness of its nutritional properties.
    Commented Mar 09, 2013
  • abelardo gotay

    this "study" doesn't say much about the way bread is associated to lowering insulin concentration. Doesn't say if there is a difference between white or whole grain bread... this is nonsense. The problem here is that trainers will read this and the ones that don't know much about nutrition will educate their clients with this nonsense.
    Commented Feb 13, 2013
  • Daniel Lovelace

    Interesting view by the author and some conflict on the readers is possibly due to the lack of information given in the article. Populations studied are dealing with lifestyles in Europe (Spain possible) but not in the US. Are bread processing procedures different there then here, were they consuming fresh bread from scratch, was it organic, was their consumption of red wines, etc? I understand the rationale for the insulin response as well as metabolics surrounding sporatic eating and fasting diets, but I need more info on how this study translates that finding with lowered LDL and raised HDL.
    Commented Jan 07, 2013
  • Paula Ray

    With the GMO rampage of wheat, corn, and soy, I would choose an organic whole grain product. Was this study sponsored by Monsanto?
    Commented Jan 07, 2013
  • Robert Opkins

    You also need to look at other factors that may have influenced the results of the study. I don't see how they can come to a conclusion based on the limited numbers of subjects involved.
    Commented Jan 06, 2013
  • Adam Friedman

    I would love to know who paid for this study to be done? Perhaps someone who has a vested interest in profiting from bread sales?
    Commented Jan 04, 2013