Triticeae Genomics and Genetics, 2024, Vol.15, No.5, 234-243 http://cropscipublisher.com/index.php/tgg 240 7 Wheat and Human Health 7.1 Nutritional composition of ancient vs. modern wheat The nutritional composition of ancient and modern wheat varieties has been a subject of extensive research. Ancient wheat varieties, such as emmer, einkorn, spelt, and khorasan, have been found to possess a healthier nutritional profile compared to modern wheat. These ancient grains often exhibit higher levels of antioxidants and anti-inflammatory properties, which are beneficial for human health (Dinu et al., 2018; Spisni et al., 2019; Renzo et al., 2023). Studies have shown that ancient wheat varieties have a higher amylose/amylopectin ratio and a lower glycemic index, which can contribute to better metabolic health (Renzo et al., 2023). However, it is important to note that while ancient wheats may offer certain health benefits, the evidence is not conclusive enough to definitively state that they are superior to modern wheat in reducing chronic disease risk (Dinu et al., 2018). 7.2 The rise of gluten sensitivity The prevalence of gluten-related disorders, including celiac disease (CD) and non-celiac gluten sensitivity (NCGS), has increased significantly in recent decades. Celiac disease is an autoimmune condition triggered by the ingestion of gluten in genetically susceptible individuals, leading to intestinal damage and various gastrointestinal and extra-intestinal symptoms (Potter et al., 2018; Sharma et al., 2020; Raju et al., 2023). Non-celiac gluten sensitivity, on the other hand, is characterized by gastrointestinal and non-gastrointestinal symptoms that improve upon the removal of gluten from the diet, despite the absence of celiac disease (Potter et al., 2018; Scherf, 2019; Sharma et al., 2020). The rise in gluten sensitivity has been partly attributed to changes in wheat breeding practices, which may have inadvertently increased the immunostimulatory potential of modern wheat varieties (Pronin et al., 2020). Additionally, the growing popularity of gluten-free diets, often without medical necessity, has further complicated the understanding and management of gluten-related disorders (Sabença et al., 2021; Raju et al., 2023). 7.3 Archaeological evidence of wheat in ancient diets Archaeological evidence indicates that wheat has been a staple in human diets since its domestication in the Fertile Crescent around 9000 BC. The spread of wheat cultivation played a crucial role in the development of early agricultural societies. Ancient grains, including various wheat species, have been found in archaeological sites, providing insights into the dietary practices of ancient civilizations. These findings suggest that wheat was a significant source of nutrition and energy for ancient populations (Raju et al., 2023; Renzo et al., 2023). The study of ancient wheat varieties and their nutritional properties continues to offer valuable information on the evolution of human diets and the potential health benefits of these grains (Dinu et al., 2018; Renzo et al., 2023). 8 Concluding Remarks The evolution of wheat from its Neolithic origins to its current status as a global staple crop is a testament to its adaptability and significance in human history. The synthesis of archaeological, genetic, and modern studies provides a comprehensive understanding of wheat's journey and its impact on civilization. Archaeological evidence highlights the early domestication and spread of wheat. For instance, tetraploid wild emmer wheat was cultivated as early as 4 000 B.C.E. in Mesopotamia, marking the beginning of sedentary agricultural societies. The domestication of wheat, along with barley, was a cornerstone of the agricultural revolution in the Fertile Crescent, leading to significant changes in human societies. The spread of wheat to regions such as northern China around 4 500~4 000 BP, driven by climatic changes, further underscores its adaptability and importance. Genetic studies have unraveled the complex ancestry and evolution of modern bread wheat. The hybridization events that led to the formation of hexaploid bread wheat (Triticum aestivum) around 8 500~9 000 years ago were crucial for its global expansion. Exome sequencing of a diverse panel of wheat genotypes has shed light on the genetic diversity and evolutionary history of modern bread wheat, providing insights into the allelic variants selected over millennia. The sequencing of ancient wheat genomes, such as the 3 000-year-old Egyptian emmer wheat, has revealed unique genetic traits and historical dispersal patterns, emphasizing the value of ancient DNA in understanding crop evolution.
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