One of the first foods created by mankind, thebreadit has been consumed for centuries by most peoples and civilizations throughout the ages. However, modern bread is very different from bread made in the past.
In sliced form, bread usually contains a higher amount of ingredients compared to the kind that our ancestors consumed, being, therefore, classified as a food ultra-processed.
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However, the term “ultra-processed” does not indicate that it is harmful to our health. This is because there are several definitions that currently characterize an ultra-processed food.
Among these classifications is the New classification, developed by researchers at the University of São Paulo, in Brazil. Divided into four groups, this classification is one of the most used today. Understand more about it!
New classification categories
The first group includes unrefined or minimally processed foods such as vegetables and meats without additives. The second group comprises culinary ingredients that come from natural sources but have been ground or processed to make them easier to prepare or edible, as is the case with wheat flour.
The third group encompasses processed foods, which are produced by combining ingredients including fat, sugar and salt. Examples of these foods include homemade or bakery breads.
Finally, in group four, we have ultra-processed foods, which are industrially made in factories and that contain ingredients that are not usually used at home, such as emulsifiers and additions.
Since most sliced breads are produced using the Chorleywood process, they technically fall into the category of ultra-processed foods. The Chorleywood process was developed in the 1960s to enable faster, large-scale bread production.
This process involves the use of faster mixing and greater amounts of yeast, along with the addition of solid fats, emulsifiers and ascorbic acid (vitamin C).
Although the process of producing bread on an industrial scale has allowed for a more affordable product, there are growing concerns about its nutritional quality.
These concerns are especially driven by a wealth of evidence suggesting a relationship between these foods and health problems. healthsuch as heart disease, type 2 diabetes, and certain types of cancer.
On the other hand, researchers are still not so sure that the intake of ultra-processed foods is directly responsible for these health conditions, nor whether specific ingredients in these foods are to blame.
What is the Nova classification?
To explain these questions, there are controversies in the scientific community regarding the New classification, which assume very “simplistic” definitions for certain types of food – bread is one of them.
Supermarket breads contain emulsifiers, which have been linked to health problems, including a possible increased risk of certain cancers.
Despite this, it is important to highlight that, normally, the emulsifiers used are not like mono- or diglyceride fatty acids, which have not been associated with disease.
Furthermore, it is known that during the long fermentation processes used in baking Traditionally, compounds similar to these emulsifiers are naturally produced by yeast and bacteria.
These emulsifiers are used to improve the bread's texture and, together with solid fats (such as oil), help extend its shelf life.
Perhaps one of the components present in bread making that is most harmful is the salt content, which is basically used to control the rise and give a uniform texture to the bread.
However, the added amount of this element can vary considerably between brands, with levels varying from one teaspoon to four teaspoons per loaf (recommended is a salt content of less than 0.7 g per 100 g (or 0.3 g sodium per 100 g).
Sugar, which is also often associated with health problems, is not introduced into bread at worrying rates according to the study.
Further considerations on ultra-processed bread
It is likely that the way ultra-processed bread is produced is not as significant a problem for our health as many believe.
However, it's important to note that some breads can have high levels of salt, which can be concerning. Even whole-wheat or multigrain breads should also be taken into account when identifying excesses in the nutritional information.
Breads made in smaller productions, such as supermarkets, tend to follow homemade lines, although the actual nutritional information, such as the yeast used in manufacturing, is unknown.
The lack of a legally recognized definition for dough bread is a problem, as in some countries it may only contain flour, water and salt, while in others it may contain yeast and other additives. So if you're looking for authentic sourdough bread, make sure it only contains flour, water, and salt.
Anyway, tip to bread lovers: when making food decisions, take into account not only the type of bread, but also the side dishes and fillings to ensure a balanced diet and healthy.
