Bread Composition and Dietary Fibre Intake: Modelling Consumption Patterns and Substitution of White with Wholegrain Bread
These findings demonstrate that realistic bread substitution strategies-particularly in institutional settings such as schools-could significantly improve dietary fibre intake in youth populations. The study also underscores the need for clearer regulatory definitions and labelling of wholegrain bread, especially in non-prepacked products.
Authors
- Igor Pravst (ORCID: https://orcid.org/0000-0001-8634-1778)
- Hristo Hristov (ORCID: https://orcid.org/0000-0002-5088-9747)
- Živa Lavriša (ORCID: https://orcid.org/0000-0002-9251-322X)
Institutions
- University of Ljubljana (SI)
- Higher School of Applied Sciences (SI)
- National Institute of Public Health (SI)
- Inštitut za Nutricionistiko (SI)
Publication Details
- Journal
- Nutrients
- Published
- 2025-11-11
- DOI
- https://doi.org/10.3390/nu17223523
- Citations
- 1
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 1.12