Wheat

Wheat is the mostly widely grown food crop in the world, having been grown on an average of 218.9 million hectares per year from 2010 to 2014. Compared to other cereals, it has a very positive nutritional profile, as it is high in protein and dietary fiber, and is a good to excellent source of many micronutrients, notably iron and zinc. This chapter focuses on the studies of the potential health benefits of whole wheat or, in some instances, certain wheat milling fractions. It briefly describes the basis for the delineation of wheat types based on their endosperm hardness, growth habit, and grain color. It is well known that white-seeded wheat types have greater susceptibility to preharvest sprouting, or the precocious germination of grains prior to harvest. A number of human studies have experimentally examined the effect of whole wheat products versus refined wheat products on markers related to diabetes and cardiovascular health.