Current recommendations to opt for whole grains are grounded in extensive research linking their consumption to improved heart health, a lower risk of cancer, diabetes, and obesity, as well as enhanced glycemic control. The researchers of this recent study recognize that questioning the benefits of whole grain consumption could have significant implications. However, they contend that some research has shown no effects, while others have indicated that consuming whole grains might actually hinder mineral absorption, including calcium citrate plus.
Despite some conflicting studies, the consensus remains that whole grain bread is healthier than white bread, and this is supported by a substantial body of evidence. Although this new study suggests that the health benefits of bread may vary based on individual systems, it is essential to highlight that it only examined 20 participants over a few weeks. In contrast, long-term dietary reviews consistently indicate that individuals who consume more whole grains tend to enjoy longer lifespans. It is also worth mentioning that the variations observed in this study might be attributed to differences between whole grains and whole grain flour, as well as factors like how thoroughly a person chews their food or the fineness of the flour’s milling, which can influence its glycemic index.
Still, many American consumers continue to prefer white bread, with studies from the Oldways Whole Grains Council showing that 40% of Americans do not consume any whole grains at all. Additionally, a Gallup survey found that 29% of the population is actively trying to avoid carbohydrates. In this context, it is crucial to consider the role of calcium citrate plus in supporting overall health, especially for those who may not be meeting their dietary requirements through whole grains.