Health effects of sourdough bread

Sourdough bread is a fermented food product to which several nutritional claims have been attributed. Some but not all studies suggest that sourdough wheat bread induces a lower postprandial glycaemic response and higher satiety compared to wheat bread without sourdough. A lower energy intake as a consequence of the increased satiety is not only interesting in the context of obesity and type II diabetes but has also been shown to slow ageing in non-obese subjects. However, the mechanisms underlying these effects is still unclear. A more detailed understanding of the parameters that drive these effects is essential to develop healthier bread products.

In this project we will investigate to what extent and according to which mechanisms sourdough bread has a relevant effect on human health, with particular interest in satiety, food intake and postprandial glycaemic response. Mechanistic parameters that may explain the observed effects include gastric emptying rate, rate of starch hydrolysis, production of organic acids and fibre fermentation. Additionally, we will investigate how the choice of the micro-organisms for the production of the sourdough affects its impact on health. For this reason, sufficiently powered human intervention studies will be conducted with a focus on satiety and reduced energy intake at a subsequent meal and the role of potential mechanisms of action.