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Most supermarket breads contain additives linked to gut inflammation. Highly processed breads with emulsifiers and preservatives may worsen inflammatory bowel diseases (IBD). Opting for low-processed bread is recommended for IBD patients.

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Area of Science:

  • Gastroenterology and Nutrition Science
  • Food Science and Additive Analysis
  • Microbiome Research

Background:

  • Ultra-processed food (UPF) consumption, especially breads with food additives (FAs), is associated with increased inflammatory bowel diseases (IBD) risk.
  • Industrial bread production frequently incorporates emulsifiers and preservatives, raising concerns about their impact on gut health.
  • Understanding the specific FAs in bread and their biological effects is crucial for IBD management.

Purpose of the Study:

  • To screen bread products for ingredients and FAs, categorizing them by processing level.
  • To review the scientific literature on the biological effects of identified FAs on gut microbiome and inflammation.
  • To assess the prevalence of potentially harmful FAs in commercially available breads.

Main Methods:

  • Screening of 233 bread products from Israeli supermarkets and health food stores.
  • Categorization of breads into low, medium, and highly processed based on ingredient analysis by dietitians.
  • Literature review focusing on the link between FAs, gut microbiota, and intestinal inflammation.

Main Results:

  • 84% of screened breads were highly processed, containing preservatives (81%) and emulsifiers (76%).
  • Calcium propionate and sodium stearoyl-2-lactylate were the most common preservative and emulsifier, respectively.
  • Over 50% of identified FAs were linked to inflammation exacerbation or gut dysbiosis in existing literature.

Conclusions:

  • The majority of breads available in Israel are highly processed and contain FAs that may promote intestinal inflammation.
  • Low-processed bread options exist and are potentially more suitable for individuals with IBD.
  • Further research into FAs' role in IBD etiology could inform clinical dietary guidelines.