There’s no such thing as one-size-fits-all nutrition. In 2015, researchers from the Weizmann Institute of Science in Israel laid the foundation for this statement with an article that proved that each of us metabolises food differently due, in part, to gut microbiota. Researcher Niv Zmora explained to Gut Microbiota for Health the main results of that study during the GMFH World Summit held in Paris in March 2017.
Researchers measured 20 health markers and focused on blood sugar levels after eating, what is known as the glycaemic response, a biological measurement of how quickly the body can process glucose consumed in the food.
The scientists found that on average, neither of the breads emerged as less likely to affect blood sugar.
For first author Eran Elinav, “The findings of this study are not only fascinating but potentially very important, because they point toward a new paradigm: different people react differently, even to the same foods”.
So, according to the results of the study, individuals can differ in their response to the same food, in this case bread, due to individual differences in the gut microbiota. So there is no good or bad bread, but it depends on each person’s gut microbiota.
Cristina Sáez Cristina Saez is a freelance science journalist. She works for several media, for instance the Spanish newspaper La Vanguardia, where she coordinates the science section, Big Vang; as well as research centres and scientific societies. She has been awarded for her journalistic work, among others, with the Boehringer Ingelheim Award in Medical Journalism 2015. Follow Cristina on Twitter @saez_cristina