Fact-checked by Lucent 3 months ago
Total Sources: 52
Verified Claims: 38
Scientific Sources: 23
Wheat flour is a powder made from grinding wheat, a cereal grain that is a staple food in many cultures [3], [17], [27]. It is primarily used in baking and cooking to create a variety of food products, including bread, pasta, pastries, and more [3], [27].
Moderate. Concerns exist regarding potential contaminants like glyphosate and lead, the impact of processing methods (e.g., bleaching), and the presence of gluten and other wheat components that may cause adverse reactions in sensitive individuals [9], [14], [36].
Sources present a mixed sentiment regarding wheat flour. Some sources acknowledge its importance as a staple food and its versatility in various cuisines [3], [17], [27]. However, there are also concerns about potential health risks associated with refined wheat flour, such as its lower nutritional value compared to whole grains and the presence of contaminants [12], [36], [39].
First patent for flour bleaching secured in England using nitrogen peroxide fumes [22].
Benzoyl peroxide (BPO) approved by the U.S. Food and Drug Administration (FDA) for flour bleaching [22].
Sara Lee introduced "Sara Lee Soft & Smooth Made with Whole Grain White Bread" [24].
Turkey and EU countries banned the usage of bleaching agents in wheat flour production [32].
Refined wheat flour may have lower nutritional value compared to whole wheat flour [12].
Wheat flour can be a source of exposure to contaminants such as acrylamide, furan, mycotoxins, toxic metals, and pesticides [3].
Some individuals may experience adverse reactions to wheat or wheat components, including celiac disease, wheat allergy, and non-celiac wheat sensitivity [2], [14].
Iron-fortified flour is an effective public health strategy to improve iron status worldwide [6].
Safety of grain and flour from perennial intermediate wheatgrass (Thinopyrum intermedium) as a novel food pursuant to Regulation (EU) 2015/2283
The EFSA Panel concludes that the safety of grain and flour from perennial intermediate wheatgrass (Thinopyrum intermedium) cannot be established due to high microbial loads and potential safety concerns [2].
Chemical Contamination in Bread from Food Processing and...
Acrylamide (AA), furan and furan derivatives, polycyclic aromatic amines (PAHs), monochloropropanediols (MCPDs), glycidol, and their esters are carcinogens that are being formed in starchy and high-protein foodstuffs, including bread, through baking, roasting, steaming, and frying due to the Maillard reaction [3].
Systematic review and meta-analysis of the effect of iron-fortified flour on iron status of populations worldwide
Flour fortification with iron is an effective public health strategy that improves iron status of populations worldwide [6].
Dietary wheat amylase trypsin inhibitors exacerbate CNS inflammation in experimental multiple sclerosis
Dietary wheat amylase trypsin inhibitors exacerbate CNS inflammation in experimental multiple sclerosis [15].
Wheat flour exposure results in recruitment of inflammatory cells in the lungs of healthy individuals
Exposure to wheat flour dust increased the total number of cells in bronchoalveolar lavage fluid [16].
Almond flour
Increases feeling of fullness, high in protein, healthy fats, and fiber [23], [33].
Where to find: Grocery stores, specialty food stores [Source 23]
Oat flour
High in fiber and protein compared to all-purpose wheat flour [23], [33].
Where to find: Grocery stores, or homemade with a food processor or blender [Source 23]
Coconut flour
Packed with fiber and healthy fats, contains digestible carbohydrates [23], [33].
Where to find: Grocery stores, specialty food stores [Source 23]
Quinoa flour
High in protein, fiber, unsaturated fats, and iron [23], [33].
Where to find: Grocery stores, specialty food stores [Source 23]
Buckwheat flour
Gluten-free, has a nutty flavor, and contains a decent amount of fiber and protein, as well as B vitamins [23], [33].
Where to find: Grocery stores, specialty food stores [Source 23]