Whole bread baking in more than 2100 bakeries in the country

The head of the country's health and food security secretariat, stating that wholemeal bread plays an important role in preventing non-communicable diseases, announced the baking of wholemeal bread in more than 2,100 bakeries across the country.

According to the report of Arjan Ambassador, Seyed Hasan Emami Razavi, on Thursday 23 October, at the World Food Day conference in Kermanshah, stated that food security is not limited to providing enough food and energy needed by the body, adding: Providing enough food is very important, especially in the current situation and considering the economic problems, but along with the quantity, quality and health of food should also be considered.

Referring to the relationship between the quality of nutrition and non-communicable diseases, he said: Out of a total of 420,000 annual deaths in the country, 60,000 cases are related to non-communicable diseases.

He added: While the health system has succeeded to a large extent in controlling communicable diseases, the prevention of non-communicable diseases still requires serious attention to factors affecting health, including nutrition.

Emami Razavi considered bread as one of the most important items in the food basket and the dominant strength of the people and emphasized the need for everyone to have access to high-quality bread and continued: All officials should work to improve the quality of bread and bring healthy bread to the people.

Adviser to the Minister of Health stated that in the knowledge-based document on the country's food security, increasing people's access to wholemeal bread and improving the nutritional value of bread are emphasized, and noted that the goal is to provide access to wholemeal bread for the majority of people and to offer this type of bread in a larger number of bakeries.

Stating that wholemeal flour contains about 12 to 15 grams of fiber per 100 grams, he added: Fiber consumption helps to strengthen and facilitate bowel movements and is effective in preventing problems such as hemorrhoids and colon cancer. We should not forget that today the rate of colon cancer has increased and the reason for this is the decrease in fiber consumption in people's diet.

Emami Razavi pointed out that every person's daily need for fiber is about 25 to 30 grams, and said: Currently, the daily intake of fiber in people's diet is on average about 14 grams, which is far from the required amount.

He considered blood sugar control to be one of the other benefits of consuming high-fiber foods and stated: Wholemeal bread has a higher nutritional value due to the use of all wheat grain components and contains bran, vitamins, and various minerals.

According to Emami Razavi, wholemeal bread can provide the body with nutrients such as magnesium, iron, zinc, calcium, phosphorus and potassium, as well as group B vitamins, folic acid and other useful compounds found in wheat grains.

The head of the country's health and food security secretariat, emphasizing the difference between wholemeal bread and wholemeal bread, said: adding wholemeal bread alone cannot provide all the benefits of wholemeal bread; Because the quality and nutritional value of whole bread depends on the method of preparation of flour and its production process.

Referring to the state of wholemeal flour production in the country, Emami Razavi said: Out of a total of 322 flour factories in the country, 114 factories (equivalent to 35%) produce wholemeal flour, and part of the production of these factories is dedicated to wholemeal flour.

He added: Out of a total of 85,000 bakeries in the country, 1,621 bakeries produced wholemeal bread until last year, which was about two percent of the country's bakeries. This number has now increased to 2,142 bakeries.

He announced the number of bakeries producing wholemeal bread in Kermanshah province as 60 units and emphasized the necessity of expanding this trend.

Emami Razavi considered inter-sectoral cooperation, participation of producers and attention to the economic issues of bakers as requirements for the development of production and supply of whole bread and said: To achieve this goal, bakers should be included, the economic conditions of their activities should be taken into account, and at the same time, efforts should be made to improve the quality of wheat and improve the bread production process.

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