ReviewFrontiers in nutrition2023
Does sourdough bread provide clinically relevant health benefits?
Review in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
11 citing papers in PubMed.
- Separating Myths From Facts About Bread and Health.Nutrition bulletin · 2026Review
- Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science initiative.NPJ science of food · 2026Article
- Fermented Plant-Based Foods and Postbiotics for Glycemic Control-Microbial Biotransformation of Phytochemicals.Molecules (Basel, Switzerland) · 2026Review
- Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health.Frontiers in nutrition · 2026Review
- Quality and chemical safety of wheat bread enriched with untreated, milled, andFood chemistry: X · 2026Article
- Cereal Arabinoxylans-Their Enzymatic Degradation and Relevance for Breadmaking and Human Health.Comprehensive reviews in food science and food safety · 2026Review
- Sourdough Breads Made with Selected Lactobacillus Strains and Spelt Flour Contain Peptides That Positively Impact Intestinal Barrier.Foods (Basel, Switzerland) · 2025Article
- Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility ofFoods (Basel, Switzerland) · 2025Article
- Nutritional composition,Food chemistry: X · 2024Article
- Effect of Air Classification and Enzymatic and Microbial Bioprocessing on Defatted Durum Wheat Germ: Characterization and Use as Bread Ingredient.Foods (Basel, Switzerland) · 2024Article
- A Functional Bread Fermented withCurrent developments in nutrition · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
During the last decade, scientific interest in and consumer attention to sourdough fermentation in bread making has increased. On the one hand, this technology may favorably impact product quality, including flavor and shelf-life of bakery products; on the other hand, some cereal components, especially in wheat and rye, which are known to cause adverse reactions in a small subset of the population, can be partially modified or degraded. The latter potentially reduces their harmful effects, but depends strongly on the composition of sourdough microbiota, processing conditions and the resulting acidification. Tolerability, nutritional composition, potential health effects and consumer acceptance of sourdough bread are often suggested to be superior compared to yeast-leavened bread. However, the advantages of sourdough fermentation claimed in many publications rely mostly on data from chemical and
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.