Wheat in contemporary times contains lesser amounts of essential nutrients

In a groundbreaking study published in the journal "Scientific Reports", researchers from the universities of Hohenheim and Mainz have concluded that modern wheat contains less iron, zinc, magnesium, and calcium compared to 60 years ago. The team analysed 282 wheat varieties registered between 1961 and 2020 to reach this conclusion.

The mineral content in wheat is not solely dependent on climate and soil conditions, but is also partly an inheritable trait of wheat. Lead author Friedrich Longin stresses the importance of dietary habits in increasing mineral intake, as minerals are primarily found in the outer layers of the grain.

To investigate how environmental conditions affect mineral content, the researchers grew the varieties in up to eight different regions. The findings suggest that modern wheat varieties, bred for better baking properties, have resulted in modern bread and rolls having more volume than older ones. However, this increased volume does not equate to healthier bread, as it merely means there is more air in the products.

Longin states that it is pointless to breed mineral-rich wheat varieties if the bran and germ are separated in the mill and discarded. He emphasises the importance of increasing the bio-availability of minerals through appropriate processing in the bakery, such as long fermentation times and the use of sourdough.

Consumers' preferences for refined products contribute to the waste of minerals in wheat. In Germany, whole grain products have an 11% share of the bread market, indicating a need for greater awareness and consumption of these nutrient-rich alternatives.

The mineral content in wheat plays a significant role in global food security, covering 20% of global caloric needs. With approximately two billion people worldwide suffering from malnutrition, often lacking micronutrients such as iron and zinc, the study highlights the importance of considering micronutrients in wheat breeding, even if it results in slightly lower yields.

It is worth noting that the main goal in the breeding of wheat varieties has been to increase yields, promote resistance to fungal diseases, prevent lodging, and improve baking properties. The Leibniz Centre for Agricultural Landscape Research (ZALF) and the Leibniz University Hannover have conducted investigations related to agricultural plant biodiversity, but explicit studies on mineral content changes in wheat by these institutions were not detailed in the available information.

The study also brings attention to the issue of 'hidden hunger', a lack of micronutrients, which affects people in industrialized nations as well. As we move forward, it is crucial to prioritise the breeding of wheat varieties that not only meet our dietary needs but also contribute to a healthier and more sustainable food system.