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Purpose <p>Bread is a global staple with large variations in carbohydrate quality. The role of bread for weight regulation has been controversial and few studies have investigated associations of bread consumption with long-term weight changes. Therefore, our objective was to investigate the associations of baseline intake of bread, different types of bread, and whole grains as well as plasma alkylresorcinol – a biomarker of wholegrain wheat and rye intake – with weight changes during a follow-up covering the 6th and 7th decades of life.</p> Methods <p>The current analyses were conducted in 1764 men and women (47.4 ± 0.6 years at baseline) participating in the second and third wave of the Hordaland Health Study. A food frequency questionnaire was used to estimate baseline bread and wholegrain intake. Baseline plasma alkylresorcinol concentrations were determined in blood samples. The outcome was weight change (kg) during the 20-year follow-up. Multivariate linear regression models were applied.</p> Results <p>Participants gained on average 2.1 ± 7.4&#xa0;kg during follow-up. While total bread intake at baseline was not associated with weight change, a higher white bread intake was associated with weight gain (0.017&#xa0;kg/g white bread/day, 95% CI: 0.002, 0.032&#xa0;kg/g white bread/day). Wholegrain consumption – but not wholegrain bread – was inversely associated with weight gain (-0.013&#xa0;kg/g whole grain/day, 95% CI: -0.026, 0.000&#xa0;kg/g whole grain/day). Accordingly, plasma alkylresorcinols were inversely associated with weight gain (-0.004&#xa0;kg/nmol/L alkylresorcinol, 95% CI: -0.007, -0.002&#xa0;kg/nmol/L alkylresorcinol).</p> Conclusion <p>The current study suggests that weight regulation is associated with the carbohydrate quality of breads, i.e., refined versus wholegrain breads. Wholegrain intake, based on both self-reported dietary data and objective biomarkers, may improve weight regulation from middle to late adulthood.</p>

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Bread, wholegrain consumption and weight change from middle to late adulthood: a prospective cohort study

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年5月30日

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  • Ingrid Revheim,
  • Zoya Sabir,
  • Jutta Dierkes,
  • Anette E. Buyken,
  • Rikard Landberg,
  • Inka Alten,
  • Ulrike Spielau,
  • Hanne Rosendahl-Riise

摘要

Purpose

Bread is a global staple with large variations in carbohydrate quality. The role of bread for weight regulation has been controversial and few studies have investigated associations of bread consumption with long-term weight changes. Therefore, our objective was to investigate the associations of baseline intake of bread, different types of bread, and whole grains as well as plasma alkylresorcinol – a biomarker of wholegrain wheat and rye intake – with weight changes during a follow-up covering the 6th and 7th decades of life.

Methods

The current analyses were conducted in 1764 men and women (47.4 ± 0.6 years at baseline) participating in the second and third wave of the Hordaland Health Study. A food frequency questionnaire was used to estimate baseline bread and wholegrain intake. Baseline plasma alkylresorcinol concentrations were determined in blood samples. The outcome was weight change (kg) during the 20-year follow-up. Multivariate linear regression models were applied.

Results

Participants gained on average 2.1 ± 7.4 kg during follow-up. While total bread intake at baseline was not associated with weight change, a higher white bread intake was associated with weight gain (0.017 kg/g white bread/day, 95% CI: 0.002, 0.032 kg/g white bread/day). Wholegrain consumption – but not wholegrain bread – was inversely associated with weight gain (-0.013 kg/g whole grain/day, 95% CI: -0.026, 0.000 kg/g whole grain/day). Accordingly, plasma alkylresorcinols were inversely associated with weight gain (-0.004 kg/nmol/L alkylresorcinol, 95% CI: -0.007, -0.002 kg/nmol/L alkylresorcinol).

Conclusion

The current study suggests that weight regulation is associated with the carbohydrate quality of breads, i.e., refined versus wholegrain breads. Wholegrain intake, based on both self-reported dietary data and objective biomarkers, may improve weight regulation from middle to late adulthood.