Bread is anchored in the daily life of the French. Just like hypertension for nearly 15 million French people who suffer from it (and it is estimated that 5 million people have untreated hypertension). Therefore, a question arises: is the baguette, a true national emblem, an ally of hypertensives or rather their sworn enemy? Dr. Gérald Kierzek, medical director of True Medical, enlightens us.
Bread, an energy food
Beyond its inimitable crunch, bread is a very complete food. The commonly consumed baguette, with a white crumb, contains 30 to 35 g of water, 55 g of carbohydrates, 7 g of proteins and 1 to 2 g of lipids.
Bread therefore stands out for its carbohydrate content, which places it on the podium of the most energetic foods. In terms of calories, the baguette provides approximately 255 kcal per 100 grams.
In addition, according to Inserm, the traditional baguette has a glycemic index (GI) of 57.5, which remains within an acceptable range. Finally, you should keep in mind that just half a baguette (i.e. approximately 125 g of bread) provides 2 g of salt. We can therefore wonder whether this food is – or not – suitable for hypertensive people.
Pain and hypertension: what does Dr. Gérald Kierzek think of this alliance?
Unsurprisingly, bread is not an “ideal” food in the realm of hypertension.
“Bread, especially if it is made from white flour, can contribute to an increase in blood pressure if consumed in excess, because it is often high in salt (sodium). Sodium promotes water retention, which increases blood pressure,” recognizes Dr. Gérald Kierzek.
It is therefore better to favor the cousins of the baguette, either wholemeal bread or cereal bread (flax, einkorn, sesame, poppy, millet, sunflower, etc.).
“Wholemeal or cereal bread, less salty and richer in fiber, generally has a lower impact. For people with hypertension, it is recommended to moderate the consumption of white bread and to favor low-salt alternatives,” continues the medical director of True Medical.
Note, however, that the salt content of bread is a growing concern. Thus, figures revealed in December 2024 showed that since 2015, the salt content of French baguettes has decreased by 25%, thanks to a collective effort by stakeholders in the baking industry. The Ministries of Health and Agriculture then welcomed this progress.
Reducing overall salt consumption is a public health issue
The National Food and Nutrition Program launched in 2019 planned this collective action to gradually reduce salt for the French population. Because of course, beyond bread, it is the overall salt consumption that must be reduced.
“It is imperative to reduce salt, processed foods, cold meats and industrial dishes. Banning the addition of salt is also important, as is limiting alcohol and coffee, which can raise blood pressure,” concludes the doctor.
Reducing the salt consumption of the French “is a major challenge” to reduce the incidence of chronic diseases linked to nutrition and the risk of cardiovascular disease, stroke and myocardial infarction, recall the Ministries of Health and Agriculture in their press release.