Exploiting genetic variation to improve wheat composition for the prevention of chronic diseases
Article first published online: 8 MAY 2012
© 2012 The Authors. Food and Energy Security published by John Wiley & Sons Ltd. and the Association of Applied Biologists.
This is an open access article under the terms of the Creative Commons Attribution Non-Commercial License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited and is not used for commercial purposes.
Food and Energy Security
Volume 1, Issue 1, pages 47–60, July 2012
How to Cite
Food and Energy Security 2012; 1(1): 47-60
- Issue published online: 25 JUL 2012
- Article first published online: 8 MAY 2012
- Manuscript Accepted: 12 MAR 2012
- Manuscript Revised: 8 MAR 2012
- Manuscript Received: 25 JAN 2012
- This study was funded by the European Commission. Grant Number: (FOOD-CT-2005-514008)
- Biotechnology and Biological Sciences Research Council.
- Dietary fiber;
- health benefits;
- metabolic syndrome: HEALTHGRAIN;
The increasing global population places a clear priority on increasing food production. However, the continued undernourishment of a significant proportion of the global population is accompanied by increases in developed and rapidly developing countries of over-consumption, particularly of highly refined processed foods which are rich in starch, sugars, and fats, including products made from white wheat flour. This diet combined with an increasingly sedentary lifestyle is associated with a cluster of symptoms which have been termed the metabolic syndrome and are associated with increased risk of type 2 diabetes, atherosclerosis, cardiovascular disease, and forms of cancer. There is clear evidence that the consumption of either wholegrain cereals or components present in these (notably dietary fiber) has beneficial effects in reducing the risk of the metabolic syndrome and associated diseases. This article therefore reviews the major groups of bioactive components present in the wheat grain and discusses strategies for manipulating their amounts and compositions to increase the health benefits of both wholegrain and white flour products.