Genetically modified wheat to improve nutrition

• In an era where adequate nutrition is becoming increasingly important to public health, an innovative approach to fortifying foods with essential nutrients becomes crucial.

In the UK, where all but wholemeal bread must be fortified with iron and other vitamins and minerals, researchers at John Inns Center explored the possibility of improving the iron content of bread through genetically modified wheat.

Fortification of wheat flour began in Britain after World War II in response to food shortages caused by rationing and shortages. However, micronutrient deficiencies persist, putting additional pressure on the national health system. The UK Bread and Flour Regulations of 1998 then made it mandatory for iron, calcium, thiamin (vitamin B1) and niacin (vitamin B3) to be added to white and black flour, and now all bread sold in the UK – other than wholemeal – it must be enriched.

But what does fortification mean? Although wheat grains are naturally rich in iron, most of it is lost during the milling process. White flour typically contains between 5 mg and 8 mg of iron per kilogram, which is low for human nutrition. And in the UK, there is a legal obligation to bring the iron concentration up to 16,5mg/kg, added as iron powder or iron salts.

Through genetic modification, British researchers have succeeded in developing a wheat variety that yields a white flour with a content of 20 mg/kg of iron, eliminating the need for subsequent addition of iron. Moreover, the iron in this flour is also bioavailable, being in a form that is easily absorbed and used by the human body.

Genetically modified wheat research

In this study, iron is genetically introduced into the endosperm of wheat, which is retained when milling to obtain white flour, since most consumers today still prefer bread made from white flour.

Flour from wheat genetically modified to be high in iron could provide an effective solution for improving dietary iron intake. This aspect becomes important in view of the significant iron deficiencies among adolescents and adult women.

Following successful tests with iron-rich wheat grown under greenhouse conditions, scientists applied defra (Department for Environment Food & Rural Affairs) to undertake a small-scale field experiment between 2022 – 2024.

The experiment is being led by Professors Janneke Balk and Cristobal Uauy and is taking place on 50mXNUMX of land at the John Innes Center in Bawburgh, Norwich. Several generations of this wheat have been successfully grown in environmentally controlled growth chambers; now the test is to see if the same traits will be present in wheat grown in the field, exposed to the weather conditions and pathogens common in the UK.

An ambitious approach

The experiment's coordinators say that the main reason they developed the high-iron wheat is to help increase iron intake through a plant-based diet - the current trend - without resorting to chemical iron supplements.

According to a study by them on diet and nutrition, teenage girls have an average iron intake 25% below the recommended level, while 54% of women aged 19 to 64 are below this level. In fact, iron intake has been trending downward over the last decade.

Although the practice of fortification was enshrined in British legislation in the 1960s, it comes with several technical and organoleptic challenges – most commonly fermentation problems affecting bread volume, or changes in color and taste in baked goods stored for long periods of time .

Compared to traditional methods of adding iron in the form of powders or salts, genetically modified wheat did not show significant changes in color, taste or functionality. This innovation could bring significant benefits to processors, manufacturers and ultimately consumers.

A still sensitive topic

Genetic modification continues to be a controversial topic, with both some scientists and many consumers not yet ready to embrace this innovation. Researchers are moving away from GMOs and developing genetically edited crops instead. But not all desirable traits can be obtained with the help of genetic editing.

Although still far from being commercially available, genetically modified wheat is being tested in the field to assess how it behaves under natural conditions. This step is essential to identify potential contamination issues with non-GM wheat and to ensure that the final product meets food safety standards.

Despite the reservations still expressed by many of us, wheat genetically modified to enrich the iron content of flour represents a significant innovation, especially as adequate nutrition becomes a global priority.

The modified wheat could bring significant benefits, helping to reduce iron deficiencies and improve the overall health status of the consumer. However, it is important to continue research and testing to ensure the safety and effectiveness of this technology.

sources: Improving wheat as a source of iron and zinc for global nutrition ​, J. Balk, JM Connorton, Y. Wan;
Field trials of high iron wheat reap promising first harvest results​, Prof. Janneke Balk and Prof. Cristobal Uauy;
FAQs: Planned field trial of high-iron wheat​, Prof. Cristobal Uauy and Prof. Janneke Balk.

Article written by Gabriela Dan, Editor of Arta Albă

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