Strategies to improve wheat for human health

A - Papers appearing in refereed journals

Hazard, B., Trafford, K., Lovegrove, A., Griffiths, S., Uauy, C. and Shewry, P. R. 2020. Strategies to improve wheat for human health. Nature Food. 1, pp. 475-480.

AuthorsHazard, B., Trafford, K., Lovegrove, A., Griffiths, S., Uauy, C. and Shewry, P. R.

Despite their economic importance and growing demand, concerns are emerging around wheat-based foods and human health. Most wheat-based foods are made from refined white flour rather than wholemeal flour, and the overconsumption of these products may contribute to the increasing global prevalence of chronic diseases, particularly type 2 diabetes and obesity. Here, we review how the amount, composition and interactions of starch and cell wall polysaccharides, the major carbohydrate components in refined wheat products, impact human health. We discuss strategies and challenges to manipulate these components for improved diet and health using newly developed wheat genomics tools and resources. Commercial foods developed from these novel approaches must be produced without adverse effects on cost, consumer acceptability and processing properties.

Year of Publication2020
JournalNature Food
Journal citation1, pp. 475-480
Digital Object Identifier (DOI)
Open accessPublished as non-open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
Output statusPublished
Publication dates
Online01 Aug 2020
PublisherNature Publishing Group

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