This is reflected in the latest Food Consumption Report published by the Ministry of Agriculture, Fisheries and Food, which indicates that during the past 2020, the purchase of bread in Spanish households increased by 5.7% and, in total, we consumed a 12.2% more fresh wholemeal bread than a year before, thus going from a per capita consumption of 1.95 kilos in 2019 to 2.18 kilos per person per year in 2020.
“In 2019, the Bread Quality Standard introduced a positive taxation for certain products, such as whole wheat breads, breads made from other cereals other than wheat and breads made with bran, which had a VAT of 10% and went to 4 %. We understand that the standard has had a positive impact on these references ”, commented from the Interprofessional Organization of Bread and Derivatives Cereals (INCERHPAN).
Benefits of whole wheat bread
In addition, on the other hand, in recent years various epidemiological studies have highlighted the role of whole grain cereals in maintaining health, benefits that, according to Dr. Beatriz Navia, professor in the Department of Nutrition and Science of the Foods of the Complutense University of Madrid, “seem to be due not only to the nutritional value of these foods, with a large amount of fiber, minerals and vitamins, but also to the numerous phytochemicals —polyphenols, carotenoids, alkylresorcinols… – present in them and that are mainly found in the bran and the germ of the cereal grain ”.
Some benefits also applicable to the little ones, since whole wheat bread provides complex carbohydrates, necessary to balance the diet and whose intake in Spanish schoolchildren is deficient. In addition, the greater amount of fiber, vitamins and minerals it contains, compared to white bread, contribute to meeting the nutrient needs at this stage. An adequate intake of fiber in childhood helps prevent constipation, prevent and treat obesity, regulate blood cholesterol levels, and modulate postprandial hyperglycemia.