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Is Wheat Bread a Better Choice Than White Bread?

June 2021
Current Developments in Nutrition 5(Supplement_2):568-568

DOI:10.1093/cdn/nzab043_020

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CC BY-NC-ND 4.0

Authors:

Ursuline College

Objectives Are wheat bread products healthier than white bread products at sandwich restaurants? Methods An online nutritional analysis was conducted for wheat and white bread item from seven restaurants. Nutritional apps, including Cronometer (www.cronometer.com) and restaurant websites nutrition information were used to collect the data. Specifically, nutritional information was used to compare one wheat and one white bread product from each restaurant in the following nine categories: Calories, total fat, saturated fat, trans fat, sodium, cholesterol, total carbohydrates, dietary fiber, sugar, and protein. In order to maintain consistency, the data were normalized to weight of the bread product. Results The results suggest that what is determined a ‘healthy’ choice is dependent on the specific nutritional characteristics. For instance, white bread consistently showed lower Calories, total carbohydrates, added sugars, and sodium. However, the wheat bread had higher protein content and 2–3 times the dietary fiber compared to its white bread counterpart. Conclusions These results reinforce the idea that healthier choices may be individualized and underscores the trend towards personalized nutrition. Funding Sources None.

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568 Food Choice, Markets and Policy

Is Wheat Bread a Better Choice Than White Bread?

Lynn Ulatowski and Marina Marusic

Ursuline College

Objectives: Are wheat bread products healthier than white bread

products at sandwich restaurants?

Methods: An online nutritional analysis was conducted for wheat

and white bread item from seven restaurants. Nutritional apps,

including Cronometer (www.cronometer.com)andrestaurantwebsites

nutrition information were used to collect the data. Specically,

nutritional information was used to compare one wheat and one white

bread product from each restaurant in the following nine categories:

Calories, total fat, saturated fat, trans fat, sodium, cholesterol, total

carbohydrates, dietary ber, sugar, and protein. In order to main-

tain consistency, the data were normalized to weight of the bread

product.

Results: The results suggest that what is determined a ‘healthy’

choice is dependent on the specic nutritional characteristics. For

instance, white bread consistentlyshowed lower Calories, total carbohy-

drates, added sugars, and sodium. However, the wheat bread had higher

protein content and 2–3 times the dietary ber compared to its white

bread counterpart.

Conclusions: These results reinforce the idea that healthier choices

may be individualized and underscores the trend towards personalized

nutrition.

Funding Sources: None.

CURRENT DEVELOPMENTS IN NUTRITION

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Last Updated: 27 Dec 2024