Concerns raised over health risks of popular toast bread

Toast bread is an essential type of bread in kitchens. Unfortunately, dietitians do not hold it in high regard. It's not just about the calories; it's also about what happens when this food product is heated.

The popularity of toast bread should not surprise anyone. It is very convenient, does not need slicing, rarely goes wrong, and can be transformed into delicious toast with ham and melted cheese in just a few moments. However, this snack should not become a breakfast ritual. Both dietitians and doctors have concerns about it.

In an ideal world, toast bread would be made from just a few ingredients: flour, water, milk, yeast, and spices. However, the reality is quite different. Because toast bread is exceptionally durable and consistent, manufacturers add many "extra" ingredients with a questionable reputation. We usually find preservatives, acidity regulators, and emulsifiers in such bread. And that is just the tip of the iceberg.

From a dietitian's perspective, toast bread and the toast or sandwiches made from it are among the worst breakfast choices. One slice can contain around 100 calories, a lot of sugar and salt, and very little dietary fibre. This leads to a few issues. Firstly, after such a breakfast, we will quickly become hungry again, and secondly, we expose ourselves to rapid changes in blood glucose levels.

As mentioned earlier, toasting bread is associated with another problem: the way it is prepared. Why should this bread not be put in a toaster? It is rich in carbohydrates, and toasting it can cause the formation of acrylamide—a chemical compound that can lead to cancerous changes. Doctors warn that acrylamide also adversely affects the nervous system.