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

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 18th 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.

Genetic architecture underlying the expression of eight α-amylase trypsin inhibitors

“…S1), showing that wheat breeders did not select for changes in ATI contents in Central and Eastern Europe in the last century, neither directly nor indirectly via correlation with other traits. This confirms our experience from many discussions with breeder colleagues and is also in accord with a study that found no significant difference between old and modern Austrian wheat evaluated for total ATI content (Shewry et al 2020). This is in contrast to statements that modern bread wheat cultivars have increased ATI content compared to old varieties as originally hypothesized by Junker et al (2012), and now widely stated in popular press and social media.…”

Bran-Enriched Milled Durum Wheat Fractions Obtained Using Innovative Micronization and Air-Classification Pilot Plants

“…Overall, these products provide a significant portion of calories and proteins to human diets; also, they are an important source of bioactive compounds that may contribute to a healthy diet [2]. Among others, the most common bioactive compounds of wheat include dietary fiber, vitamins, micronutrients, and phytochemicals, which are mainly located in the outer layers of the kernel, typically in the bran, aleurone, and germ tissues [3]. A high number of in vitro, in vivo, and epidemiological studies have shown the significant health-related benefits associated with the consumption of bran-rich or whole-wheat foods [4], together with a decreased risk of non-communicable diseases, such as type 2 diabetes mellitus, cardiovascular disorders, and colorectal cancer [5].…”

Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?

“…An extensive compositional analysis (Shewry et al, 2020) of 150 varieties of wheat obtained from seed banks (including older varieties from the 19th and early 20th centuries and modern types produced by intensive breeding) that were grown, harvested and milled under identical conditions, showed that the protein content of wheat has declined slightly from older to modern types (Figure 2). This decrease is associated with a parallel increase in the content of starch, which is responsible for the higher yields.…”

“…An extensive compositional analysis (Shewry et al, 2020) of 150 varieties of wheat obtained from seed F I G U R E 1 Condensed history of wheat. Natural crossing of early diploid wheat ancestors (with the AA and BB genomes) led to the development of tetraploid emmer wheat (AABB genomes), which subsequently became domesticated and diversified into durum wheat.…”