Jul 1, 2014, 4:39 PM
News Code: 2719996
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Whole grain bread beneficial for health

Tehran, July 1, IRNA -- Studies show that eating whole grains rather than refined ones lowers the risk of many chronic diseases. While benefits are most pronounced for those consuming at least three servings daily, some studies show reduced risks from as little as one serving daily.

Wednesday edition of the English language newspaper Iran Daily quoted Elham Kavousi, a nutrition expert from Shiraz Medical University, as saying whole grain bread has a significant number of health benefits.

She added that high consumption of whole grain helps prevent gastrointestinal cancer especially large colon cancer, reduces the risk of malnutrition and lowers blood glucose and cholesterol levels.

"However, studies conducted in Iran show the consumption of white bread is significantly higher than that of whole grain ones," she said.

She noted that enough time should be allowed for natural fermentation of bread dough, adding this will not only help the bread to be digested more easily but also facilitate absorption of iron, zinc and calcium and provide good aroma to bread.

She noted that presently a large number of bakeries use white flour for baking breads, pointing out that a lion shore of iron, calcium, zinc, magnesium and phosphor contents of such flour are destroyed during grinding, hence white breads do not have much nutritional value.

Kavousi said researches show that constant consumption of white flour helps increase the risk of non-communicable diseases including obesity, diabetes, cardiovascular ailments and high blood cholesterol.

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