The bread is anchored in the daily life of the French. Just like hypertension for nearly 15 million French people who are affected (and it is estimated that 5 million people have an untreated HTA). Therefore, a question is essential: is the wand, a real national emblem, is an ally of hypertensive or rather their sworn enemy? Dr Gérald Kierzek, medical director of True Medical, sheds light on us.
Bread, an energy food
Beyond its crisp inimitable, bread is a very complete food. The wand of current consumption, with white crumbs therefore, contains 30 to 35 g of water, 55 g of carbohydrates, 7 g of protein and 1 to 2 g of lipids.
The bread is therefore distinguished by its carbohydrate content, which places it on the podium of the most energetic food. On the caloric plane, the bread wand provides around 255 kcal per 100 grams.
In addition, according to Inserm, the traditional baguette has a glycemic index (IG) of 57.5, which remains in an acceptable fork. Finally, you have to keep in mind that a simple half-tank (about 125 g of bread) brings 2 g of salt. We can therefore wonder if this food is yes – or not – adapted to hypertensive.
Bread and hypertension: What does Dr Gérald Kierzek think of this alliance?
Unsurprisingly, bread does not appear “ideal” food in the kingdom of hypertension.
“The bread, especially if it is based on white flour, can contribute to an increase in blood pressure if it is consumed in excess, because it is often rich in salt (sodium). Sodium promotes water retention, which increases blood pressure”, recognizes Dr Gérald Kierzek.
It is therefore better to favor cousins of the baguette, either wholemeal bread or that for cereals (linen, small spelled, sesame, poppy, millet, sunflower …).
“Farmers or cereals, less salty and richer in fiber, generally has a lower impact. For hypertensive people, it is recommended to moderate the consumption of white bread and to favor alternatives poor in salt”, The medical director of True Medical is still said.
Note, however, that the salt content of bread is an increasing concern. Thus figures unveiled in December 2024 showed that since 2015, the salt content of French baguettes has decreased by 25%, thanks to a collective effort of actors in the baker sector. The Ministries of Health and Agriculture had then greeted this progress.
Reducing overall salt consumption is a public health issue
The national food and nutrition program launched in 2019 planned this collective action for gradual salt reduction for the French population. Because of course, beyond the bread, the consumption of overall salt should be reduced.
“It is imperative to reduce salt, processed foods, cold meats and industrial dishes. Banking also the addition of salt is important, just like limiting alcohol and coffee, which can raise blood pressure”, concludes the doctor.
Lowering the consumption of salt of the French “is a major issue” to reduce the incidence of chronic diseases linked to nutrition and the risk of cardiovascular disease, stroke and myocardial infarction, recall in their press release the ministries of health and agriculture.