Bread Composition and Dietary Fibre Intake: Modelling Consumption Patterns and Substitution of White with Wholegrain Bread.

ABSTRACT:

Background/objectives

Inadequate dietary fibre intake remains a public health concern across Europe, particularly for adolescents. Bread is a widely consumed staple and a potential vehicle for improving dietary fibre intake. This study aimed to quantify the dietary fibre content of commonly consumed breads and assess their contribution to daily dietary fibre intake in the Slovenian population, with a focus on adolescents.

Methods

A total of 58 bread samples were analysed using an accredited enzymatic-gravimetric method. Consumption data were drawn from the nationally representative SI.Menu dietary survey.

Results

A substantial variation in dietary fibre content was observed across bread types, with wholegrain breads providing the highest levels (mean: 7.5 g/100 g) and

SUBMITTER: Hristov H 

PROVIDER: S-EPMC12655406 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature