About
Bread is a staple baked food made primarily from flour (typically wheat), water, salt, and a leavening agent such as yeast; it is used as a dietary staple, a sandwich base, a recipe ingredient, and a food vehicle for enrichment nutrients. As an ingredient, it appears in stuffings, breadcrumbs, bread pudding, croutons, and processed meat binders.
Safety summary
Conventional wheat bread is safe for the general adult population and has been a dietary staple for thousands of years with no regulatory safety concerns at typical intake levels. However, bread made from wheat, rye, or barley contains gluten, which is harmful to individuals with celiac disease or non-celiac gluten sensitivity. Standard bread also contains sodium (salt) and may contain added sugars, preservatives, and allergens such as eggs, milk, and soy that are relevant to sensitive subpopulations.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | Bread is an approved and widely consumed staple food across EU member states. Individual bread additives (e.g., preservatives, emulsifiers) are regulated under Regulation (EC) No 1333/2008 on food additives. No specific ADI or restriction applies to bread as a whole food.source |
| FDA (Food and Drug Administration) (United States) | Approved | FDA issued a final rule on August 5, 2013 defining 'gluten-free' for food labeling (21 CFR 101.91). Bread labeled 'gluten-free' must contain less than 20 ppm gluten. Bread containing wheat, rye, or barley cannot be labeled gluten-free unless specially processed.source |
Who should approach with care
Research citations
- 1other. Eating, Diet, & Nutrition for Celiac Disease — NIDDK. niddk.nih.gov
- 2FDA. Food Additive Status List — 21 CFR Part 136, Bakery Products, 2026. fda.gov
- 3FDA. Questions and Answers on the Gluten-Free Food Labeling Final Rule, 2020. fda.gov
- 4FDA. Gluten-Free Labeling of Foods, 2013. fda.gov
- 5FDA. Health Hazard Assessment for Gluten Exposure in Individuals with Celiac Disease, 2011. fda.gov
