Evaluation of nutrients in bread: a systematic review.

Area of Science:

• Food Science and Nutrition
• Public Health
• Dietary Analysis

Background:

• Bread is a staple food globally, making its nutritional content crucial for human health.
• Understanding the nutritional value of bread consumed in Iran is vital for the health of Iranian households.

Purpose of the Study:

• To determine the types and concentrations of nutrients present in various breads commonly consumed in Iran.
• To assess the nutritional quality of Iranian breads based on existing standards.

Main Methods:

• A systematic review of scientific literature was conducted using major international databases (Scopus, Google Scholar, PubMed, Science Direct, Web of Science).
• Inclusion and exclusion criteria were applied to select relevant studies focusing on nutrient content in Iranian breads.
• Data from 10 qualified articles were extracted and analyzed using a standardized checklist, adhering to PRISMA guidelines.

Main Results:

• Ten articles met the criteria, analyzing breads such as Sangak, Barbari, Taftoon, Lavash, French, and local varieties.
• Six nutrients (Iron, Potassium, Magnesium, Calcium, Copper, Zinc) were commonly analyzed, with Zinc and Copper being the most frequently measured.
• The majority of studies indicated that nutrient concentrations in Iranian breads were either lower or higher than desirable standards.

Conclusions:

• The nutrient concentrations in most Iranian breads are not optimal, posing potential public health concerns.
• Interdisciplinary collaboration among food hygiene, environmental health, nutrition experts, farmers, and bakers is recommended for effective bread enrichment.
• Further research is suggested to investigate a wider range of micronutrients (e.g., phosphorus, selenium, manganese) in staple foods to inform public health strategies.