The slow rise of sourdough: a nutrition audit of the bread category highlights whole grain

Overview of attention for article published in International Journal of Food Sciences & Nutrition, May 2023

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In the top 5% of all research outputs scored by Altmetric
Among the highest-scoring outputs from this source (#28 of 1,201)
High Attention Score compared to outputs of the same age (98th percentile)
High Attention Score compared to outputs of the same age and source (88th percentile)

So far, Altmetric has seen 14 X posts from 8 X users, with an upper bound of 18,027 followers.

RT @saragrafenauer: Our paper is more nuanced than this suggests, whichever #bread you choose, look for #wholegrain & if you really want #s…

Ultra-processed foods: #Bread may be considered one, but that doesn't mean it's all bad @ConversationEDU https://t.co/kuscP2Xrsy https://t.co/n3WYR2rmAC

Thanks @DrDuaneRD for this article: Ultra-processed foods: bread may be considered one, but that doesn’t mean it’s all bad https://t.co/lLb2lZd6e5 via @ConversationUK Love that it cites our work on #sourdough https://t.co/1TRGqFbScI #lookforwholegrain

Thanks to @gabriellechan for this article in the @GuardianAus Sourdough may be a star carb but watch the ingredients | https://t.co/l1nQElRV0V @UNSWMedicine & Health #sourdough #wholegrain Read the full paper https://t.co/1TRGqFbScI

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