Scientists Reveal Why Bread Can Cause Weight Gain Without Overeating17 April 2026 ByDavid Nield (Photographer Basak Gurbuz Derman/Moment/Getty Images) New research in mice shows how eating bread can cause body weight and fat mass to increase, even though caloric intake stays at a similar level. The research, led by a team from Osaka Metropolitan University in Japan, highlights how carbohydrates can contribute to weight gain as well as excessive fat intake – which is what dietary advice tends to focus on. This isn't the first time nutritionists have talked about bread and carbohydrates and their contribution to weight gain, but there hasn't been much detailed research into the relationship – especially wheat flour – or into what might be happening at a metabolic level. The team discovered that eating more wheat bread was associated with reduced energy expenditure, pushing the metabolism towards a state where fat storage is prioritized, even when the calories in a diet stay at a similar level. The researchers analyzed the difference that bread in the diets of mice had on their weight (A) and fat tissue (B, C). (Matsumura et al., Mol. Nutr. Food Res., 2026) "These findings suggest that weight gain may not be due to wheat-specific effects, but rather to a strong preference for carbohydrates and the associated metabolic changes," says nutritionist Shigenobu Matsumura of Osaka Metropolitan University. The researchers set up experiments in which lab mice were given a choice between their normal, healthy cereal-based diet and either simple bread, baked wheat flour, or baked rice flour. The mice were then monitored to check their weight and how their bodies burned calories at rest and when active. Using blood samples, the study team also examined hormone, blood sugar, and metabolite levels in the animals, while post-experiment tissue analyses assessed gene expression in the liver. The experiments showed that the mice strongly preferred to switch from their standard diet to carbohydrate-heavy snacks, which then led to weight gain and more fat tissue in the mice, particularly in the males. Further analysis and follow-up tests suggested that these two key changes were being driven not by overeating or a lack of exercise, but by the foods themselves. In the wheat flour diet, fewer calories were being burned overall, while genes responsible for turning carbohydrates into fat were activated. Another follow-up test focusing on the wheat flour group showed that when the chow diet was restored, the weight gain stopped, and the metabolic shifts were reversed. "In the future, we hope this will serve as a scientific foundation for achieving a balance between 'taste' and 'health' in the fields of nutritional guidance, food education, and food development," says Matsumura. The findings are more evidence of how what we eat can cause changes in how our body processes food and burns the calories it contains. In the case of bread, it seems to slow down the body's metabolic engine. One limitation of the study is that it used mouse models, rather than human volunteers. While it's likely that similar processes are happening in people, it's not certain – so that's something future studies can pick up. The researchers also want to experiment with a broader selection of foods to identify what exactly it is about bread that causes this reaction. No diet study like this exists in isolation, of course. We know that a variety of other factors can also impact how our metabolism reacts to food and drink, including age and hormone-related changes. Related: There's a Surprising Link Between a Key Nutrient, Obesity, And Alzheimer's Risk Further research should help establish the role that wheat and bread can play in a diet and how the simple "calories in, calories out" rule isn't always straightforward. "Going forward, we plan to shift our research focus to humans to verify the extent to which the metabolic changes identified in this study apply to actual dietary habits," says Matsumura. "We also intend to investigate how factors such as whole grains, unrefined grains, and foods rich in dietary fiber, as well as their combinations with proteins and fats, food processing methods, and timing of consumption, affect metabolic responses to carbohydrate intake." The research has been published in Molecular Nutrition & Food Research. ARTICLE SOURCE: https://www.sciencealert.com/scientists-reveal-why-bread-can-cause-weight-gain-without-overeating
This supplement dramatically cuts heart attack risk, scientists say
Story by Vishwam Sankaran
A pharmacist removes boxes of "Uvesterol D" vitamin medication from a shelf© AFP via Getty Images
Scientists have found tailoring the intake of vitamin D in patients diagnosed with heart disease can dramatically cut the risk of heart attacks.
The finding suggests individualising vitamin D doses for patients based on their blood levels rather than administering uniform “one-size-fits-all” doses as has been done commonly until now.
Vitamin D is a hormone mainly synthesised in the skin via sunlight exposure, and is known for its positive effects on inflammation and heart health.
Widespread vitamin D insufficiency and the growing burden of heart disease globally emphasise the need for simple, cost-effective interventions to reduce death risk.
While low vitamin D concentration is linked to adverse heart disease outcomes, intervention studies until now have yielded inconsistent results, researchers say.
Now, scientists call for tailoring vitamin D intake for each patient to achieve optimal circulating levels as a key strategy to mitigate heart disease risk.
“Our results suggest that targeting vitamin D supplementation based on blood levels can significantly diminish the risk of subsequent heart attacks,” said epidemiologist Heidi T May from Intermountain Health.
“This approach demands a personalised, vigilant clinical protocol that diverges from the traditional fixed-dose model,” said Dr May, an author of the study presented at the American Heart Association’s Scientific Sessions 2025.
Researchers recommend a rigorous monitoring protocol which adjusts vitamin D supplementation every three months.
The latest clinical trial assessed 630 adult participants diagnosed with acute heart disease at Intermountain Medical Center in Utah for a six-year period, with an average follow-up of just over four years.
Nearly half had a history of prior heart attack.
Over 85 per cent of participants initially had suboptimal vitamin D levels below 40 nanograms per millilitre (ng/mL) of blood, underscoring widespread insufficiency of the hormone in this population.
Researchers grouped the participants randomly into two groups – one, which received standard care without vitamin D level management, and another treatment arm, which underwent serial blood testing and personalised dosing of the hormone to surpass the 40 ng/mL threshold safely.
Scientists found that the treatment group experienced a 52 per cent reduction in the risk of recurrent heart attacks compared to controls.
This finding marks one of the most significant effect sizes reported in recent vitamin D cardiovascular research, researchers noted.
However, researchers urge doctors to be cautious of the findings as it remains to be corroborated by larger, peer-reviewed trials.
Nonetheless, they say the data could pave the way for new heart attack prevention strategies centered on nutrient optimisation.
ARTICLE SOURCE: https://www.msn.com/en-us/health/other/this-supplement-dramatically-cuts-heart-attack-risk-scientists-say/ar-AA1QcrMa?
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