It might be surprising but it seems that whole wheat bread might not be the healthier option for absolutely everyone like we previously thought. A new study was conducted that examined how people’s bodies react to higher amounts of both white bread and whole wheat bread.
The study was published in the journal Cell Metabolism and it involved 20 healthy research subjects.
Exactly half of the subjects were given an increased amount of processed, white bread for one week, while the other half of the subjects was instructed to consume an increased amount of whole wheat sourdough bread. It was specially made for the study and delivered fresh to the study subjects. After 14 days of a down time, with no bread at all, the roles were reversed and those with previously white bread now got whole wheat and vice versa.
According to the researchers, the study results were quite unexpected where there was no clinically significant difference between the effects of the two types bread on any of the important parameters that were measured.
However, when the researchers took a closer look at the glycemic responses they came to the conclusion that approximately half of the subjects had a better response to white, prepackaged bread while the others had a better response to the whole wheat bread.
The glycemic response refers to how the blood glucose changes after we consume carbohydrate filled foods. Eran Elinav, a senior study author and a researcher in the department of immunology at the Weizmann Institute, commented that these results may indicate a paradigm shift in thinking about how food affects people. Different people seem to react differently even if the food is the same.
While this might have sounded like a logical thing to assume, it really isn’t, especially when we tend to group foods into healthy and unhealthy. While it still stands that some foods are generally not good for anyone, those labels cannot be freely applied to all foods.
This study could also help in helping people decide which foods do actually fit them better based on their microbiomes. However, this will obviously need more research in order to really understand how different types of food impact different people.