Wheat News and Research

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Side-stream products of malting could be used as human nutrition, indicates study

Malting, the processing of cereal grains into malt, generates rootlets as a side-stream product, which is currently mostly utilized as animal feed.

19 Mar 2021

Insight into how plants sense zinc could help cultivate more nutritious crops

Over 2 billion people worldwide are malnourished due to zinc deficiency. Led by the University of Copenhagen, an international team of researchers has discovered how plants sense zinc and use this knowledge to enhance plant zinc uptake, leading to an increase in seed zinc content by 50 percent.

5 Mar 2021

Eating more refined grains associated with higher risk of cardiovascular disease and mortality

A new study published in The British Medical Journal by researchers including SFU health sciences professor Scott Lear found consuming a high number of refined grains, such as croissants and white bread, is associated with a higher risk of major cardiovascular disease, stroke and death.

20 Feb 2021

Researchers develop new method using smartphones to track food consumption

A team of researchers has devised a method using smartphones in order to measure food consumption--an approach that also offers new ways to predict physical well-being.

18 Feb 2021

Plant breeding can help increase crop productivity, reduce human malnutrition

Your morning cereal or oatmeal. The bread on your sandwich. The corn chips for your snack, and the cookies for dessert. Not one would be possible with the humblest of ingredients: the seed.

17 Feb 2021

Detection of emerging SARS-CoV-2 variant in New York

Researchers at the California Institute of Technology in Pasadena have developed a software tool called "Variant Database" that has detected an emerging lineage of severe acute respiratory coronavirus 2 (SARS-CoV-2) isolates in New York.

16 Feb 2021

Race may play an important role in children's food allergies

Black children have significantly higher rates of shellfish and fish allergies than White children, in addition to having higher odds of wheat allergy, suggesting that race may play an important role in how children are affected by food allergies, researchers at Ann & Robert H. Lurie Children's Hospital of Chicago, Rush University Medical Center and two other hospitals have found.

4 Feb 2021

Researchers identify foods that cause 90% of food allergies

The United States Department of Agriculture identifies a group of "big eight" foods that causes 90% of food allergies. Among these foods are wheat and peanuts.

27 Jan 2021

Black children have significantly higher rates of shellfish and fish allergies than white children

Black children have significantly higher rates of shellfish and fish allergies than white children, confirming that race plays an important role in how children are affected by food allergies, researchers at Rush University Medical Center have found.

27 Jan 2021

Study sheds light on the causes of debilitating gut pain

A new study, published in the journal Nature, reports evidence from mice and humans that a novel mechanism contributes to chronic gut pain.

17 Jan 2021

New type of flour improved the glycemic response of people eating white bread

Researchers from the Quadram Institute and King's College London have shown that replacing wheat flour with a new ingredient derived from chickpeas improved the glycemic response of people eating white bread.

11 Jan 2021

Dietary Guidelines for Americans 2020-2025: Include grains as a healthy eating pattern at any life stage

The Grain Chain, a farm to fork coalition of stakeholders in the grain industry sector and chaired by the American Bakers Association, celebrates the recommendation published today in the 2020-2025 Dietary Guidelines for Americans to "consume half of your grains from whole grain sources" and the remainder from enriched grains.

29 Dec 2020

Scientists reveal how genetically modified organisms can help mitigate climate change

Fighting the imminent climate change crisis has now become a global priority. In this regard, scientists in the US have discussed how gene editing technology can modify plants and organisms to reduce atmospheric CO2 and slow down climate change.

17 Nov 2020

Consumption of teff grain boosts the composition, function of stomach microbiome

The seeds of a teff plant - which look similar to wheat - are tiny in stature, but they pack a nutritional wallop.

16 Nov 2020

Babies can acquire allergies from their mothers in the womb

Mothers can pass on allergies to offspring while they are developing in the womb and that is one reason why babies exhibit allergies early in life, according to a Singapore preclinical study.

10 Nov 2020

Sterile spikelets improve yield in sorghum and related grasses, shows study

Much of the food we eat comes from grasses such as rice, wheat, corn, sorghum, and sugarcane. These crops still resemble the wild species from which they were derived. In all grasses the structures that contain the flowers and seeds are called spikelets.

5 Nov 2020

Poor and minority children with food allergies overlooked and in danger

As Emily Brown stood in a food pantry looking at her options, she felt alone. Up to that point, she had never struggled financially. But there she was, desperate to find safe food for her young daughter with food allergies. What she found was a jar of salsa and some potatoes.

5 Nov 2020