ReviewJournal of experimental botany2026
Wheat in 2025: challenges for sustainable production and consumption.
Review in Journal of experimental botany, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
3 citing papers in PubMed.
- Integrated Strategy for Low-FODMAP Bread Formulation: Selection of Wheat Flours and Microbial Starter.Foods (Basel, Switzerland) · 2026Article
- Influence of Interannual Climate Variability on Wheat Quality During Long-Term Storage: Comparative Analysis and Mathematical Modeling.Foods (Basel, Switzerland) · 2026Article
- Rewiring diversity, physiology, and practice: integrating the next decade of wheat science.Journal of experimental botany · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author.
Funding
Abstract
Wheat is the dominant food crop in its contribution to global nutrition, and production has, and may continue to, increase in line with the increase in the global population. However, the production of wheat for breadmaking in countries with high input systems (notably in Western Europe) is highly dependent on nitrogen fertilization in order to produce grain with high protein content, raising concerns about sustainability and adverse impacts on the environment. In addition, the consumption of wheat is decreasing in some countries due to concerns about adverse effects of wheat, and particularly gluten, on health. The scientific basis for these concerns is discussed and strategies proposed to reduce nitrogen inputs for breadmaking and address the concerns of consumers.
Indexed as
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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.