Bread consumption trends in Poland: A socio‐economic perspective and factors affecting current intake

Abstract

Fermentation processes have been known since ancient times and are widely used in the production of food, beverages, and other areas. One of the most well‐known fermented products is bread. It plays an important role in human nutrition because of the valuable compounds it contains. The growing population leads to an increase in global bread consumption and other bakery products. Simultaneously, in developed countries, declining consumption trends are observed. Understanding the complex interplay between socio‐economic dynamics, food production policies, and the dietary patterns of society is crucial for shaping effective strategies that align with the principles of a sustainable and resilient food system. The aim of this study was to determine bread consumption trends in Poland. Data were obtained from the Household Budget Surveys carried out by Statistics Poland. The study considered the period from 1978 to 2020 and was performed in three dimensions: socio‐economic groups, the number of people in households, and income quintile groups. A decreasing trend in bread consumption was observed within the analyzed period in all three socio‐economic groups. Based on the analysis of the relationship between bread consumption and income level per capita, the same observation was made. There was no correlation between the amount of bread consumed and the number of people in the household. The obtained data are determined by many factors, including prices of bread, demographic changes, dietary patterns, and education in the field of human nutrition.