What does whole wheat have that refined flour lacks? A new study reveals key differences in nutrient content along with exactly where nutrients are lost -; and sometimes gained -; along the journey from farm to table. While previous studies have assessed the nutrients contained in various crops or in food products, the new study is among the first to bridge the two by tracing how processing and baking influence nutrient composition at each step. Researchers report that levels of major minerals were cut by nearly three-quarters in refined flour and breads made with refined flour compared with whole wheat.
Additionally, milling and baking markedly reduced the amount of other nutrients, such as vitamin E, in both refined and whole wheat products compared with raw wheat kernels. Tracking nutrient content from farm to table is key for appraising what agricultural products actually contribute to the diet. Our experimental approach revealed that both milling and baking had significant impacts on multiple nutrient levels within wheat flour and bread.
" David Killilea, PhD, researcher, University of California San Francisco Killilea will present the findings at NUTRITION 2024, the flagship annual meeting of the American Society for Nutrition held June 29–July 2 in Chicago. The Dietary Guidelines for Americans recommend that whole grains constitute at least half of the total grains we consume, but research shows that most people do not meet this recommendation. By revealing the stark .
