This symposium was inspired by the recent genetic sequencing of large collections of wheat land races and heritage varieties; with modern methods of crop improvement opening routes to exploit diversity for health-related traits. Presentations reviewed the current state of our understanding of both the positive and negative effects that eating wheat-based products can have on health. Sessions covered the potential (realized in some areas) to increase nutrient availability (particularly iron and zinc) from wheat-based products; reduce the glycaemic index following wheat consumption; increase fibre content, particularly in white bread; and to manipulate the gut microbiome. The possibility to alter and assess the bases of allergenic responses, coeliac disease, and other wheat sensitivities (including psychological) were also explored.
The symposium was highly successful in bringing together epidemiologists, nutritionists, crop scientists, and food technologists (including from the commercial sector); fostering the collaborations required to achieve the potential that new knowledge and methodologies provide.
Organisers
Cathrina Edwards (Quadram Institute Biosciences) Mike Gooding (Rank Prize Nutrition Committee) Simon Griffiths (John Innes Centre) Alison Lovegrove (Rothamsted Research) Peter Shewry (Rothamsted Research) Fred Warren (Quadram Institute Biosciences)
