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A Telegraph analysis reveals that many brown and wholemeal loaves of bread contain more sugar than their white equivalents, prompting concern from campaigners and nutritionists
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Manufacturers said added sugar was needed to “mask” the “bitter” taste of wholemeal flour Photo: John Taylor
By Edward Malnick
12:39PM GMT 22 Mar 2014
Many types of brown and wholemeal bread contain higher levels of sugar than white loaves, a Telegraph analysis shows.
A number of popular manufacturers are adding sugar to bread seen as a “healthier” option, while equivalent white loaves remain free of the substance.
Campaigners described the findings as “alarming”, suggesting that families who opted for wholemeal varieties for health reasons were being misled. One nutritionist said the added sugar partly undermined the benefits of eating wholemeal.
The disclosure comes amid growing warnings by scientists over the effects of sugar on health. Earlier this month the World Health Organisation said people should halve the daily amount of sugar they consume, in order to help avoid mounting health problems such as obesity and tooth decay.
This newspaper’s analysis found that some individual slices of bread contained more than half a teaspoon of total sugars. The WHO’s new draft advice recommends that the average adult should limit their intake of added sugar to six teaspoons per day.
http://www.telegraph.co.uk/health/10716212/How-much-sugar-is-in-your-healthy-brown-and-wholemeal-bread.html
