Researchers from the University of Arizona (USA) indicate that consuming certain types of bread may help reduce cancer risk.
In a recently published study in the scientific journal Current Developments in Nutrition, a team from the University of Arizona (USA) demonstrated that certain types of bread can help reduce the risk of several common cancers, such as breast cancer and colorectal cancer.
The American scientists analyzed pooled data from 1.88 million individuals from studies conducted in the USA, Europe, and Japan.
Certain types of bread can be a good source of starch to reduce cancer risk – (Image: internet).
Various types of bread analyzed include whole grain bread, rye bread, white bread, whole grain rye bread, and bread made with varying amounts of fiber, as well as crispbread.
Among them, a dataset that specifically examined men showed that those who consumed more non-white bread could reduce their cancer mortality rate by 21% in the future.
The most significant effect was observed for colorectal cancer: For each slice of whole grain rye bread or other whole grain breads, the risk of colorectal cancer decreased by 4-12%.
A separate statistic focused on women indicated that consuming fiber-rich bread helps reduce breast cancer incidence by 25%.
Fiber-rich bread is typically made from whole grains or includes additional fiber-rich food components such as beans, seeds, and vegetables.
According to the authors, bread is one of the most widely consumed foods worldwide, rich in nutrients, yet some people are concerned that it is baked during processing, which may not be healthy when consumed in large amounts.
The findings suggest that the antioxidants, fiber, and bioactive components found in whole grain or fiber-rich breads can easily outweigh any compounds that may be produced during the baking process, making it a healthy source of starch.
Previous studies have also shown that other sources of whole grain or fiber-rich starch, such as brown rice, whole grain pasta, oats, and potatoes, can help reduce cancer risk.
These starch sources also have a low glycemic index (GI), making them suitable for individuals facing metabolic issues, such as diabetes.
