Russian scientists have developed a bread designed to help with weight management. The product contains whole‑grain wheat flour, buckwheat flour made from unsteamed buckwheat groats, sunflower extract, wheat gluten, oat bran, and other ingredients, the Federal Research Center for Nutrition and Biotechnology (FRC Nutrition and Biotechnology) told TASS.
According to Yulia Frolova, Candidate of Technical Sciences, a special formulation and production technology for this bakery product were developed by a laboratory team under the supervision of Alla Alekseevna Kochetkova, an academician of the Russian Academy of Sciences. The bread is specifically intended for the dietary correction of carbohydrate and lipid metabolism disorders in patients with metabolic syndrome.
Frolova explained that a diet high in protein helps reduce overall and abdominal fat and lowers the risk of cardiovascular diseases in people with excess body weight. Proteins also contribute to better clinical and metabolic control in patients with type 2 diabetes. Dietary fiber plays a significant role in improving carbohydrate and lipid metabolism indicators. Meanwhile, phenolic acids offer strong antioxidant and anti‑inflammatory properties and also demonstrate hypolipidemic, hypoglycemic, and antidiabetic effects.
Experts at the FRC Nutrition and Biotechnology plan to recommend the product for inclusion in comprehensive nutrition programs for individuals dealing with obesity and excess weight.
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