Format

Send to

Choose Destination
Plant Foods Hum Nutr. 2019 Mar;74(1):1-9. doi: 10.1007/s11130-019-0713-6.

The Future of Bread in View of its Contribution to Nutrient Intake as a Starchy Staple Food.

Author information

1
European Bakery Innovation Centre, Rietgorsweg 1-3, 3356 LJ, Papendrecht, The Netherlands. peter.weegels@sonneveld.com.

Abstract

The growing, ageing, more urbanized and more sedentary global population urges for increased, more nutritious and more secure food supply. To combat undernutrition, adequate nutrient intake is required. Staple foods, especially starch based ones, like (pseudo)cereals, roots and tubers, are by definition contributing for a very large extent to our nutrient intake. It is important therefore that the contribution of ready to consume staple foods to the recommended intakes of nutrients are compared. This can be done in a transparent and simple way by calculating the nutrient contribution of ready to eat staple foods to the recommended daily allowances (RDA) or daily reference intakes (DRI). By using online nutrition tables from the USA and Europe, and DRI by USA and RDA by European food authorities, the potential nutrient contributions of staple foods were calculated. It can be concluded that consumption of ready to eat staple foods from the bread category and lentils overall contribute most to the recommended nutrient intakes. In view of its convenience, bread, especially whole grain bread is the staple food of choice to combat the future food supply challenges ahead.

KEYWORDS:

Nutrient intake; Staple foods; Trend; Undernutrition

PMID:
30637605
DOI:
10.1007/s11130-019-0713-6
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Springer
Loading ...
Support Center