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Bread and IBD: Could your sandwich be making you sick?
A study published by Shakman et al in 2025 shone a light on how the ingredients used to make industrial bread, with varying levels of processing, may contribute to inflammation for people with IBD. The authors screened breads available in supermarkets and health food stores, which were then categorised into: low processed (traditional ingredients), medium processed (contained additives such as fibres and malt), and highly processed (contained additives such as emulsifiers and preservatives). They then did a literature review to ascertain the link between these specific additives and inflammation for people with IBD.
The research team screened 233 breads, of which 12% were low processed, 4% medium processed, and 84% highly processed. They identified 37 different food additives and ingredients used, with 81% of breads containing preservatives and 76% emulsifiers. Their literature review showed that 51% of the food additives used in the bread industry were known to either increase gut inflammation or disrupt the gut microbiome.
These findings emphasise the importance of dietary factors, and consideration should be given to recommending low-processed breads to people with IBD.
Article source:
https://doi.org/10.3390/nu17132120
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