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Bread Consumption and Cancer Risk: Systematic Review and Meta-Analysis of Prospective Cohort Studies.

Glenn A Gaesser1, Siddhartha S Angadi2, Craig Paterson3

  • 1College of Health Solutions, Arizona State University, Phoenix, AZ, United States.

Current Developments in Nutrition
|December 13, 2024
PubMed
Summary

Bread consumption does not increase cancer risk. High whole-grain bread intake is linked to lower cancer mortality and reduced colorectal cancer risk, according to a systematic review and meta-analysis.

Keywords:
acrylamidebaked goodsdietgrain foodsgrainsrefined grainwhole-grain

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Area of Science:

  • Nutritional Epidemiology
  • Oncology
  • Public Health

Background:

  • Bread consumption is widespread globally.
  • Acrylamide, a potential carcinogen, can be present in bread.
  • Concerns exist regarding the association between bread intake and cancer risk.

Purpose of the Study:

  • To systematically review and meta-analyze existing research.
  • To determine if bread consumption is associated with an increased risk of cancer.
  • To investigate the impact of whole-grain bread on cancer risk.

Main Methods:

  • Systematic review and meta-analysis of prospective cohort studies.
  • Searched PubMed and Medline databases up to March 1, 2024.
  • Included 24 publications with data from 1,887,074 adults.

Main Results:

  • Overall bread intake showed no association with site-specific cancer risk (HR: 1.01; 95% CI: 0.89, 1.14).
  • Bread consumption was not linked to total cancer mortality (HR: 0.90; 95% CI: 0.73, 1.11).
  • Higher whole-grain/nonwhite bread consumption was associated with lower cancer risk, particularly for colorectal cancer.

Conclusions:

  • Bread consumption is not associated with an increased risk of site-specific cancers.
  • Consumption of whole-grain or nonwhite bread correlates with reduced cancer mortality and colorectal cancer risk.
  • Findings suggest a protective effect of whole-grain bread against certain cancers.