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Novel Fibre-Rich Breads Yield Improved Glucose Release Curves and Are Well Accepted by Children in Primary School

Nicholas M Wilkinson1, Taskeen Niaz1, Eloise Tann1

  • 1School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.

Nutrients
|January 25, 2025
PubMed

Insights

Children in the UK have a significant fibre gap, with school breakfast clubs often serving low-fibre foods. Novel high-fibre bread products were found to be acceptable to children, increasing breakfast fibre content and supporting sustained energy release.

Area of Science:

  • Nutritional Science
  • Pediatric Nutrition
  • Food Science

Background:

  • UK children's average fibre intake (14.6g/day) falls short of the recommended 20g/day by the Scientific Advisory Committee on Nutrition (SACN).
  • This 'fibre gap' disproportionately affects children from lower socioeconomic backgrounds.
  • School breakfast clubs, targeting disadvantaged children, may offer low-fibre options due to misconceptions about children's food preferences.

Purpose of the Study:

  • To increase the fibre density of school breakfast provisions.
  • To improve the digestive-metabolic quality of school breakfasts.
  • To assess the acceptability of higher-fibre foods among primary school children.

Main Methods:

  • In vitro digestion analysis of four novel bread products to correlate fibre content with glucose release.
  • Introduction of 'Prograins' breads, high-fibre cereals, and fruit into primary school breakfast clubs.
  • Assessment of children's food choices and breakfast fibre content during the intervention.

Main Results:

  • Prograins breads demonstrated lower glucose peaks and more sustained release compared to standard white bread.
  • A significant number of children accepted and selected the new, higher-fibre breakfast options.
  • The average fibre content of children's breakfasts significantly increased following the intervention.

Conclusions:

  • Nutritious, fibre-rich bread products can be successfully integrated into school breakfast menus.
  • Implementing higher-fibre breakfast provisions in schools is feasible.
  • Further large-scale studies are recommended to validate these findings in real-world settings.
Abstract

Keywords:
acceptancefibrein vitro digestionlikingschool breakfast club

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