Grains of contemporary wheat now offer fewer essential nutrients
In a recent study published in the journal 'Scientific Reports', researchers from the Universities of Hohenheim and Mainz analysed 282 wheat varieties registered between 1961 and 2020. Their findings suggest that while breeders have successfully developed wheat varieties with increased productivity and resistance, these modern varieties contain lower levels of essential minerals such as iron, zinc, magnesium, and potassium.
The researchers found that the lower mineral content in modern wheat is not solely dependent on climate and soil conditions, but is also an inheritable trait of wheat. This means that the ability to take up minerals in their original amounts seems to have been lost randomly in the breeding of wheat varieties.
This trend has significant implications for global nutrition. Wheat is a staple food for a large portion of the world's population, providing 20% of global caloric needs. However, with consumers' preference for separated bran and germ in the mill, these nutrient-rich parts end up in animal feed, further exacerbating the issue.
The study highlights the need for future wheat breeding to prioritize micronutrients, even if it results in slightly lower yields. Dietary habits also need to change, as minerals are primarily found in the outer layers of the grain.
In Germany, whole grain products account for only 11% of the bread market. This is concerning, as a lack of trace elements like iron and zinc affects a significant number of people globally, including those in industrialized nations. This phenomenon, known as 'hidden hunger', is a cause for concern as it can lead to a variety of health issues.
The researchers also suggest that appropriate processing in the bakery is necessary to enhance the bio-availability of minerals in baked goods. Long fermentation times and sourdough can be used to increase the bio-availability of minerals in baked goods.
However, the study also notes that no studies have been conducted on how to achieve both higher yield and higher zinc or iron content in wheat varieties. This presents a challenge for future research in the field.
The lead author, Friedrich Longin, stresses the importance of considering micronutrient-rich wheat varieties in the milling process. As the world continues to grapple with issues of malnutrition and 'hidden hunger', the role of food production and processing in addressing these issues cannot be overstated.
It is essential to remember that more volume in baked goods does not equate to healthier products; it just means more air in the baked goods. As such, it is crucial to prioritize nutritional content over volume when it comes to wheat varieties and the products made from them.
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