Abstract
A number of studies have suggested that ancient wheats have health benefits compared with modern bread wheat. However, the mechanisms are unclear and limited numbers of genotypes have been studied, with a particular focus on Kamut® (Khorasan wheat). This is important because published analyses have shown wide variation in composition between genotypes, with further effects of growth conditions. The present article therefore critically reviews published comparisons of the health benefits of ancient and modern wheats, in relation to the selection and growth of the lines, including dietary interventions and comparisons of adverse effects (allergy, intolerance, sensitivity). It is concluded that further studies are urgently required, particularly from a wider range of research groups, but also on a wider range of genotypes of ancient and modern wheat species. Furthermore, although most published studies have made efforts to ensure the comparability of material in terms of growth conditions and processing, it is essential that these are standardised in future studies and this should perhaps be a condition of publication.
Highlights
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It has been suggested that modern bread wheat differs in its composition and health benefits from traditional types of wheat (Morris and Sands, 2003), such differences have not been identified by detailed analyses (Shewry et al, 2011; Ribeiro et al, 2016) with the exception of a decreased content of mineral micronutrients
The authors concluded that the Kamut diet was “mainly characterised by the release of short chain fatty acids and phenol compounds, as well as by a slight increase in health promoting mutualists of the gut microbiota in comparison with the whole durum wheat”, but considered that the “slight differences could still be considered to be relevant as the two wheat cultivars are botanically very close” A related study compared the fermentation of soluble dietary fibre fractions from a commercial sample of Kamut with two old and seven modern durum wheat varieties grown in Italy (Marotti et al, 2011), using probiotic strains of Lactobacillus and Bifidobacterium
Summary
Which has resulted in many modern types of spelt containing genetic material from bread wheat which has been incorporated to improve their performance. Bread and durum wheats together account for the vast majority of global wheat production, einkorn (Triticum monococcum), emmer and spelt (“ancient wheats”) continue to be produced in small amounts (mainly for traditional foods) and increases in production, of spelt, have occurred in recent years to satisfy the increasing demand for the health food market. These hulled wheats are often together called “farro” in Italy. ‘the tetraploid Italian wheat Graziella Ra® is purported to be derived from an Egyptian tomb Comparative analyses show that Graziella Ra and Kamut are related but distinct (Colomba and Gregorini, 2011; Colomba et al, 2012)
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