Breadfruit, a staple food from the Pacific Islands with significant potential for global food security and diabetes management, offers a unique, gluten-free, and low glycemic index alternative to traditional grains. Its flour is nutrient-rich and provides a complete protein source, suitable for contemporary diets. However, prior to our research, there was limited scientific understanding of the health effects of a diet based on breadfruit in both animals and humans. Our research aimed to fill this gap with a series of studies evaluating the impact of a breadfruit diet using both in vitro and in vivo models.
In our study, we compared the digestibility of breadfruit protein to wheat protein using a multi-stage enzyme digestion model. Results showed that breadfruit protein was more easily digested than wheat protein. We also tested the effects of breadfruit flour on Caco-2 cells, a type of cell used to simulate the human intestinal barrier, to evaluate cytotoxicity and immune response. The results indicated no significant difference in immune response between breadfruit and wheat diets.
We further tested the effects of a breadfruit diet on C57BL/6 mice. The mice were fed a diet where all wheat was replaced with breadfruit, ensuring the diets were equivalent in calories and nutrients. Over a 21-day period, the mice showed no signs of malnutrition, discomfort, illness, or death due to the diet. Their gut health and immune responses were similar to those fed a standard diet, and they displayed higher growth rates and body weights.
Overall, our studies with in vitro and in vivo models suggest that breadfruit flour is a healthy alternative to other starches in modern diets, showing no adverse health effects.
Introduction: Breadfruit (Artocarpus altilis), likely originating from Borneo, has been spread across the Pacific Islands and is known for its high yield and versatility in cooking. Recent advances in propagation techniques have made breadfruit a promising crop for combating malnutrition in tropical regions. Notably rich in essential amino acids, the “Ma’afala” cultivar of breadfruit has been planted in nearly 50 countries, offering superior nutritional value compared to staples like wheat, corn, and rice. Studies have shown breadfruit starch to excel in various functional properties over wheat flour, with minimal alteration of its bioactive compounds during cooking.
Despite its long history of consumption, systematic studies on the health impacts of a breadfruit diet are limited. Previous research has mainly focused on its low glycemic index, comparing it favorably to other common staples. However, conflicting reports and misidentified species in past studies have led to some confusion over its safety. Our study aims to clarify these uncertainties by examining the digestibility of breadfruit protein, its impact on human intestinal cell health, and the overall growth and health of mice on a diet substituting wheat with breadfruit. This research provides foundational knowledge about the implications of a breadfruit-based diet on human health