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Separating Myths From Facts About Bread and Health

Nutrition Bulletin, Volume 51, Issue 1, Page 148-158, March 2026.
ABSTRACT White bread remains a staple food in many countries and global consumption continues to increase. However, there is an increasingly contentious debate, carried out particularly in social media and the popular press, about the adverse effects on health of factory‐produced sliced white bread as opposed to the whole grain breads made with ...
Peter R. Shewry, Alison Lovegrove, Edward J. M. Joy, Lucia Segovia de la Revilla, Gary Frost, Fred Brouns   +5 more
wiley   +1 more source

Adoption of Phytase by Livestock Farmers [PDF]

Phytase represents a potential win/win management practice for non-ruminant producers since it can reduce the need for phosphorous supplementation and also result in lower phosphorous runoff.
Gedikoglu, Haluk, McCann, Laura M.J., Stahlman, Michael   +2 more
core   +1 more source

A culturomics approach reveals cross-feeding capacity of intestinal pig bacteria upon release of inositol from phytate. [PDF]

Microbiome
Paul LS, Weber M, Wagner S, Fuchs TM.
europepmc   +1 more source

Wheat landraces and microbiome endophytic phytases: In vitro/in silico study for iron bioavailability. [PDF]

Food Chem (Oxf)
El Houssni I, Zahidi A, Mortada S, El-Mrabet A, Faouzi MEA, Haoudi A, Khedid K, Hassikou R.   +7 more
europepmc   +1 more source

Enhancement of iron, zinc, and calcium bioaccessibility and bioavailability in green gram (<i>Vigna radiata</i> L.) supplemented with buttermilk through phytate reduction: an <i>in vitro</i> dietary evaluation. [PDF]

Front Nutr
Varshanath B, Robin DT, Meera S, Dileep A, Archana S, Chandran N, Vandana Rani M.   +6 more
europepmc   +1 more source

Influence of Sourdough Fermentation-Induced Dephytinization on Iron Absorption from Whole Grain Rye Bread-Double-Isotope Crossover and Single-Blind Absorption Studies. [PDF]

Nutrients
Hoppe M, Sandberg AS, Hulthén L.
europepmc   +1 more source

Microbial phytase supplementation in rohu, Labeo rohita, diets enhances growth performance and nutrient digestibility [PDF]

, 2007
Baruah, Sri Kartik, DEBNATH, D, NOUROZITALLAB, P, PAL, AK, SAHU, NP, Sorgeloos, Patrick   +5 more
core   +2 more sources

Microbial biofortification of fermented foods: a review of probiotic-mediated nutrient enhancement. [PDF]

Front Nutr
Alhodieb FS.
europepmc   +1 more source

Lead, Locked Away: Porous Zr-Phytate Coordination Polymers for Rapid and Selective Removal of Pb²⁺ from Water. [PDF]

J Am Chem Soc
Taheri N, Schertenleib T, Felder TMO, Piveteau L, Mouriño B, Smit B, Nazeeruddin MK, Queen WL.   +7 more
europepmc   +1 more source

Impact of kilning on the fermentability of oat wholemeal flour and related bioconversion of starch, protein, dietary fibre, and phytate. [PDF]

Curr Res Food Sci
Lambrechts E, Blontrock E, Gettemans T, Lemoine J, Vanhove S, De Bondt Y, Janssen F, Weckx S, De Vuyst L, Wouters AGB, Courtin CM.   +10 more
europepmc   +1 more source