Do ancient types of wheat have health benefits compared with modern bread wheat?

A - Papers appearing in refereed journals

Shewry, P. R. 2018. Do ancient types of wheat have health benefits compared with modern bread wheat? Journal of Cereal Science. 79, pp. 469-476.

AuthorsShewry, P. R.
Abstract

A number of studies have suggested that ancient wheats have health benefits compared with modern bread wheat. However, the mechanisms are unclear and limited numbers of genotypes have been studied, with a particular focus on Kamut® (Khorasan wheat). This is important because published analyses have shown wide variation in composition between genotypes, with further effects of growth conditions. The present article therefore critically reviews published comparisons of the health benefits of ancient and modern wheats, in relation to the selection and growth of the lines, including dietary interventions and comparisons of adverse effects (allergy, intolerance, sensitivity). It is concluded that further studies are urgently required, particularly from a wider range of research groups, but also on a wider range of genotypes of ancient and modern wheat species. Furthermore, although most published studies have made efforts to ensure the comparability of material in terms of growth conditions and processing, it is essential that these are standardised in future studies and this should perhaps be a condition of publication.

KeywordsAncient wheat; Health benefits; Allergy; Intolerance
Year of Publication2018
JournalJournal of Cereal Science
Journal citation79, pp. 469-476
Digital Object Identifier (DOI)doi:10.1016/j.jcs.2017.11.010
PubMed ID29497244
Open accessPublished as non-open access
Funder project or codeDesigning Future Wheat (DFW) [ISPG]
DFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
FunderBiotechnology and Biological Sciences Research Council
Output statusPublished
Publication dates
Online20 Nov 2017
Publication process dates
Accepted18 Nov 2017
PublisherAcademic Press Ltd- Elsevier Science Ltd
Copyright licenseCC BY
ISSN0733-5210

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