This second installment in the CIMMYT series focuses on the nutritional contributions of grain- and wheat-based staples, highlighting their role in balanced diets. It defines key grain-related terms, dietary fiber, and resistant starch to clarify consumer confusion across countries.
Research Library
Genetic Gains in Agronomic and Selected End-Use Quality Traits over a Century of Plant Breeding of Canada Western Red Spring Wheat (October 2015)
Canadian Western Red Spring (CWRS) wheat, Canada’s primary wheat market class, has undergone significant improvements over the past century through plant breeding efforts. This study evaluated CWRS wheat cultivars from Red Fife to Superb using 24 trials over 19 years in Saskatchewan to measure genetic gains in agronomic traits and end-use quality.
Navigating the gluten-free boom (August 2015)
The rapid rise in gluten-free diets exceeds the prevalence of gluten-related medical conditions such as celiac disease, non-celiac gluten sensitivity, and wheat allergy. This article examines gluten-related disorders and the broader trend of gluten-free eating.
Whole-grain products and whole-grain types are associated with lower all-cause and cause-specific mortality in the Scandinavian HELGA cohort (July 2015)
Whole grains are a cornerstone of dietary guidelines due to their association with reduced risks of chronic diseases. This study explored the impact of whole-grain (WG) consumption on all-cause and cause-specific mortality in the Scandinavian HELGA cohort, encompassing 120,010 adults aged 30–64 years from Norway, Sweden, and Denmark, over a follow-up period ending in 2009.
Anaemia prevalence may be reduced among countries that fortify flour (July 2015)
This study evaluated national-level data to determine whether fortifying wheat and maize flour with nutrients like iron, folic acid, vitamin A, or vitamin B12 reduced anaemia prevalence among non-pregnant women. Data were sourced from Demographic and Health Survey reports, the WHO Vitamin and Mineral Nutrition Information System database, and other national nutrition surveys from countries with at least two anaemia assessments.
Whole-grain foods and chronic disease: evidence from epidemiological and intervention studies (June 2015)
Whole-grain (WG) foods play a vital role in dietary recommendations, offering carbohydrates, protein, fiber, and key nutrients. Increased WG consumption is consistently linked to health benefits.
