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Cited by 1,447

The DOI matches its Crossref record; 154 of the 154 references it cites were found in a registry or an index.

The contribution of wheat to human diet and health

Open access
Shewry, Peter R., Hey, Sandra J.·2015·Food and Energy Security
DOI 10.1002/fes3.64
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Abstract

Wheat is the most important staple crop in temperate zones and is in increasing demand in countries undergoing urbanization and industrialization. In addition to being a major source of starch and energy, wheat also provides substantial amounts of a number of components which are essential or beneficial for health, notably protein, vitamins (notably B vitamins), dietary fiber, and phytochemicals. Of these, wheat is a particularly important source of dietary fiber, with bread alone providing 20% of the daily intake in the UK, and well‐established relationships between the consumption of cereal dietary fiber and reduced risk of cardio‐vascular disease, type 2 diabetes, and forms of cancer (notably colo‐rectal cancer). Wheat shows high variability in the contents and compositions of beneficial components, with some (including dietary fiber) showing high heritability. Hence, plant breeders should be able to select for enhanced health benefits in addition to increased crop yield.

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Metadata

Authors
Shewry, P. R., & Hey, S. J.
Venue
Food and Energy Security
Publisher
Wiley
Published
2015-08-14
Volume
4
Issue
3
Pages
178-202
ISSN
2048-3694 (ISSN-L)
DOI
10.1002/fes3.64
OpenAlex
W2160272317
Cited by
1,447
References
154
FWCI
17.90
Type
journal article
Language
en
Open access
gold

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