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The Future of Bread in View of its Contribution to Nutrient Intake as a Starchy Staple Food

  • Peter L. WeegelsEmail author
Review Article

Abstract

The growing, ageing, more urbanized and more sedentary global population urges for increased, more nutritious and more secure food supply. To combat undernutrition, adequate nutrient intake is required. Staple foods, especially starch based ones, like (pseudo)cereals, roots and tubers, are by definition contributing for a very large extent to our nutrient intake. It is important therefore that the contribution of ready to consume staple foods to the recommended intakes of nutrients are compared. This can be done in a transparent and simple way by calculating the nutrient contribution of ready to eat staple foods to the recommended daily allowances (RDA) or daily reference intakes (DRI). By using online nutrition tables from the USA and Europe, and DRI by USA and RDA by European food authorities, the potential nutrient contributions of staple foods were calculated. It can be concluded that consumption of ready to eat staple foods from the bread category and lentils overall contribute most to the recommended nutrient intakes. In view of its convenience, bread, especially whole grain bread is the staple food of choice to combat the future food supply challenges ahead.

Keywords

Staple foods Nutrient intake Undernutrition Trend 

Notes

Compliance with Ethical Standards

Conflict of Interest

There is no conflict of interest by Peter L. Weegels regarding the manuscript.

Supplementary material

11130_2019_713_MOESM1_ESM.xlsx (22 kb)
ESM 1 (XLSX 21 kb)

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.European Bakery Innovation CentrePapendrechtThe Netherlands

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