Effect of consumption of ancient grain bread leavened with sourdough or with baker’s yeast on cardio-metabolic risk parameters: a dietary intervention trial

Nutritional benefits of sourdoughs: A systematic review

“…In an Italian study, no differences in blood lipids or inflammatory parameters were reported between the sourdough and yeast bread groups; however, LDL cholesterol was significantly decreased compared with baseline in both groups by 10.6% and 8.53%, respectively [ 34 ]. Accordingly, no impact of sourdough bread compared with that of white wheat bread on blood lipids was observed in other studies involving healthy subjects [ 15 , 19 ], individuals with impaired glucose tolerance [ 23 ], or subjects who were overweight [ 26 ].…”

The Effect of Regular Consumption of Reformulated Breads on Glycemic Control: A Systematic Review and Meta-Analysis of Randomized Clinical Trials

“…All studies reported fasting blood glucose [22][23][24][25][31][32][33][34][35][36][37][38][39][40][41][42][43][44][45][46][47][48], 16 studies reported fasting insulin [22-25, 31-34, 38-42, 44-46, 48], 13 reported HOMA-IR [22, 25, 32-34, 38-42, 44-46], six studies reported HbA1c [25,32,34,38,42,46], and eight studies reported postprandial glucose responses [25,31,33,41,42,45,47,48].…”

Mouse feeding study and microbiome analysis of sourdough bread for evaluation of its health effects

“…LAB fermentation endows better flavor and taste and also enhances digestion via decomposition of undesired ingredients in wheat flour. Recent studies have revealed that the consumption of sourdough bread alleviates some nutritional problems potentially caused by white bread consumption, such as elevated postprandial blood sugar levels and triglyceride levels ( Gil-Cardoso et al, 2021 ; Pagliai et al, 2021 ). However, the functional mechanism of these effects of consumption of sourdough bread is not yet completely understood.…”