Wheat in current use delivers less nutrients compared to predecessors
In a pioneering study published in the journal "Scientific Reports", researchers from the Universities of Hohenheim and Mainz have illuminated a concealed hunger crisis impacting people globally. Over the past 60 years, wheat varieties have become more productive and resilient, but this progress has come at a cost: a decrease in the mineral content of grain.
The researchers analyzed 282 wheat varieties registered between 1961 and 2020, cultivating them in up to eight different regions to investigate how environmental conditions affect mineral content. Their findings reveal that the lower mineral content is partly an inheritable trait of wheat, with today's grain containing less of the minerals iron, zinc, magnesium, or calcium.
This phenomenon of "hidden hunger" affects people in industrialized nations as well. Approximately two billion people worldwide are malnourished, often lacking micronutrients like iron and zinc. The mineral content in wheat is crucial for global food security, as it covers 20% of global caloric needs and is a significant staple food.
The researchers found that dietary habits must also change, as minerals are mainly found in the outer layers of the grain, specifically in whole grain flour. However, in Germany, whole grain products only have an 11% share of the bread market.
High yield in wheat is generally associated with lower mineral content in the grain. Breeders have not intentionally removed minerals from wheat varieties, but they have bred for better baking properties, resulting in more volume in modern baked goods. This focus on yield and baking quality has led to a decrease in the mineral content of wheat.
The authors of the study suggest that wheat breeding should consider micronutrients in the future, even if it results in slightly lower yields. Study leader Friedrich Longin states that breeding mineral-rich wheat varieties is ineffective if the bran and germ are separated in the mill and end up in animal feed due to consumer preferences.
The search results do not provide specific names or details of breeders working on soft wheat breeding since the 1960s or the current research related to it. It has not been investigated how to achieve both higher yield and higher zinc or iron content in wheat.
However, the bio-availability of minerals can be increased through appropriate processing in the bakery, such as long fermentation times and the use of sourdough. These methods can help address the hidden hunger crisis and improve global food security.
In conclusion, the study underscores the need for a shift in focus in wheat breeding to prioritize micronutrients, ensuring that the bread we eat is not only delicious but also nutritious. The findings emphasize the importance of balanced and informed decisions in agriculture and food production to support the health and well-being of people around the world.
