ArticleNutrition bulletin2019
Improving wheat as a source of iron and zinc for global nutrition.
Article in Nutrition bulletin, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
26 citing papers in PubMed, 121 citations in OpenAlex.
- Current Challenges in Cereal Breeding.Methods in molecular biology (Clifton, N.J.) · 2026Review
- Biofortification of Durum Wheat Grain: Interactions Between Micronutrients as Affected by Potential Biofortification Enhancers and Surfactants.Plants (Basel, Switzerland) · 2025Article
- Engineering of nicotianamine synthesis enhances cadmium mobility in plants and results in higher seed cadmium concentrations.The Plant journal : for cell and molecular biology · 2025Article
- Micronutrient Biofortification in Wheat: QTLs, Candidate Genes and Molecular Mechanism.International journal of molecular sciences · 2025Review
- Article
- Improving wheat grain composition for human health by constructing a QTL atlas for essential minerals.Communications biology · 2024Article
- Evaluation of the Allelic Variations in Vernalisation (International journal of molecular sciences · 2023Article
- Article
- Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation.Foods (Basel, Switzerland) · 2023Article
- Hydropriming and Nutripriming of Bread Wheat Seeds Improved the Flour's Nutritional Value of the First Unprimed Offspring.Plants (Basel, Switzerland) · 2023Article
- A two-gene strategy increases iron and zinc concentrations in wheat flour, improving mineral bioaccessibility.Plant physiology · 2023Article
- Opinion Exploiting genomics to improve the benefits of wheat: Prospects and limitations.Journal of cereal science · 2022Review
- Indian Wheat Genomics Initiative for Harnessing the Potential of Wheat Germplasm Resources for Breeding Disease-Resistant, Nutrient-Dense, and Climate-Resilient Cultivars.Frontiers in genetics · 2022Review
- Article
- Modification of storage proteins in the barley grain increases endosperm zinc and iron under both normal and elevated atmospheric COPhysiologia plantarum · 2022Article
- Review
- Wheat/Gluten-Related Disorders and Gluten-Free Diet Misconceptions: A Review.Foods (Basel, Switzerland) · 2021Review
- Genetic Variability of Mineral Content in Different Grain Structures of Bean Cultivars from Mesoamerican and Andean Gene Pools.Plants (Basel, Switzerland) · 2021Article
- Brazilian Genetic Diversity for Desirable and Undesirable Elements in the Wheat Grain.Biological trace element research · 2021Article
- Assessing adaptive requirements and breeding potential of spelt under Mediterranean environment.Scientific reports · 2021Article
Corrections and comments
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Authors and funding
8 authors at 5 institutions in 2 countries.
Funding
Abstract
Wheat is the staple food crop in temperate countries and increasingly consumed in developing countries, displacing traditional foods. However, wheat products are typically low in bioavailable iron and zinc, contributing to deficiencies in these micronutrients in countries where wheat is consumed as a staple food. Two factors contribute to the low contents of bioavailable iron and zinc in wheat: the low concentrations of these minerals in white flour, which is most widely consumed, and the presence of phytates in mineral-rich bran fractions. Although high zinc types of wheat have been developed by conventional plant breeding (biofortification), this approach has failed for iron. However, studies in wheat and other cereals have shown that transgenic (also known as genetically modified; GM) strategies can be used to increase the contents of iron and zinc in white flour, by converting the starchy endosperm tissue into a 'sink' for minerals. Although such strategies currently have low acceptability, greater understanding of the mechanisms which control the transport and deposition of iron and zinc in the developing grain should allow similar effects to be achieved by exploiting naturally induced genetic variation. When combined with conventional biofortification and innovative processing, this approach should provide increased mineral bioavailability in a range of wheat products, from white flour to wholemeal.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.