Bread can still have a place on your plate as you age. We asked three registered dietitians to name the healthiest bread for healthy aging, and they all pointed to the same standout choice: sprouted bread.
Sprouted bread is made from whole grains that have begun to germinate, a process that can make nutrients easier to digest and absorb while keeping fiber intact.
Why Dietitians Love It: Dietitians say sprouting makes grains easier to digest without stripping away their benefits. “Sprouted whole grain bread stands out for healthy aging because when a grain is sprouted, it improves the availability of nutrients,” Alyssa Simpson, RDN, CSDH, CGN, a digestive health dietitian, told Health.
Sprouting also helps with blood sugar stability by providing fiber and protein. These nutrients become more important with age as digestion slows and the body becomes less efficient at metabolizing carbohydrates.
Nutrition Breakdown
Lisa Andrews, MEd, RD, LD, says that sprouted breads are made by combining whole grains and legumes. The result is a high-fiber bread that also provides complete protein, meaning it contains all nine essential amino acids your body needs. Research suggests that older adults often need more protein than younger adults, since the body becomes less efficient at building and maintaining muscle.
Because sprouted bread is whole-grain based, it naturally provides more fiber and protein than refined breads, functional medicine dietitian Kaytee Hadley, MS, RDN, IFMCP, told Health. These nutrients support digestion, blood glucose regulation, and satiety.
Many varieties also contain no added sugars and are lower in total carbohydrates than traditional breads.
Whole-grain sourdough earns a close second place, especially for those who find other breads harder to tolerate. Unlike regular sourdough made with refined flour, whole-grain sourdough retains the fiber and nutrients found in the entire grain.
Why it stands out: Sourdough bread is made using a natural fermentation process that relies on wild yeast and bacteria. “The fermentation can make bread easier to tolerate,” Simpson said. “Even though the live bacteria don’t survive baking, the fermentation itself still offers benefits by making it easier to digest for some people,” added Hadley.
Simpson recommends choosing versions made with whole-grain flour and naturally fermented, rather than breads made with yeast and added acids that simply mimic sourdough flavor. When sourdough is made with whole grains, it also provides fiber and protein—nutrients that support gut health, blood sugar balance, and cardiovascular health as you age.
Dietitians say the healthiest breads share a few similar traits:
Breads made from whole or sprouted grains tend to be more nutrient-dense and supportive of long-term health, Simpson said.
Traditional fermentation can be a bonus. Fermentation may make bread more gut-friendly and metabolically supportive, helping with blood sugar balance and heart health as you age, according to Simpson.
The best breads provide sufficient fiber and protein to support digestion, satiety, and blood glucose regulation.
