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Do modern types of wheat have lower quality for human health?

Shewry, P. R. and Hassall, K. L. and Grausgruber, H. and Andersson, Annica and Lampi, A. -M. and Piironen, V. and Rakszegi, M. and Ward, J. L. and Lovegrove, A. (2020). Do modern types of wheat have lower quality for human health? Nutrition Bulletin. 45 , 362-373
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Abstract

Wheat is the major staple food in Western Europe and an important source of energy, protein, dietary fibre, minerals, B vitamins and phytochemicals. Plant breeders have been immensely successful in increasing yields to feed the growing global population. However, concerns have been expressed that the focus on increasing yield and processing quality has resulted in reduced contents of components that contribute to human health and increases in adverse reactions. We review the evidence for this, based largely on studies in our own laboratories of sets of wheats bred and grown between the 18(th)century and modern times. With the exception of decreased contents of mineral micronutrients, there is no clear evidence that intensive breeding has resulted in decreases in beneficial components or increases in proteins which trigger adverse responses. In fact, a recent study of historic and modern wheats from the UK showed increases in the contents of dietary fibre components and a decreased content of asparagine in white flour, indicating increased benefits for health.

Authors/Creators:Shewry, P. R. and Hassall, K. L. and Grausgruber, H. and Andersson, Annica and Lampi, A. -M. and Piironen, V. and Rakszegi, M. and Ward, J. L. and Lovegrove, A.
Title:Do modern types of wheat have lower quality for human health?
Series Name/Journal:Nutrition Bulletin
Year of publishing :2020
Volume:45
Page range:362-373
Number of Pages:12
ISSN:0216-9363
Language:English
Publication Type:Journal article
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 3 Medical and Health Sciences > 303 Health Sciences > Nutrition and Dietetics
(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Keywords:dietary fibre, gluten, minerals, phytochemicals, vitamins, wheat
URN:NBN:urn:nbn:se:slu:epsilon-p-109160
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-109160
Additional ID:
Type of IDID
DOI10.1111/NBU.12461
Web of Science (WoS)000571477900001
ID Code:19519
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Department of Molecular Sciences
Deposited By: SLUpub Connector
Deposited On:15 Dec 2020 11:23
Metadata Last Modified:15 Jan 2021 19:46

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