Triticeae Genomics and Genetics, 2025, Vol.16, No.5, 203-211 http://cropscipublisher.com/index.php/tgg 207 6 Case Studies of Nutrient-Enriched Wheat Applications 6.1 HarvestPlus initiative promoting iron-rich wheat in South Asia In order to alleviate the problem of trace element deficiency in South Asia, researchers used biofortification to increase the iron and zinc content in wheat. By spraying iron-containing trace element fertilizers on wheat, they found that the iron, zinc, copper, manganese and boron content in wheat grains increased. Among them, the iron content increased by up to 22% compared with untreated wheat. This practice not only improves the nutritional quality of wheat, but also increases yield and growth rate. Therefore, projects such as HarvestPlus promote iron-rich wheat to people who are prone to iron deficiency (Aziz et al., 2019). In addition, if organic and inorganic fertilizers are used at the same time, the iron and zinc content in wheat grains can be further increased, better supporting improvements in public health (Paramesh et al., 2020). 6.2 Application of high-protein wheat varieties in functional breads in Australia In Australia, the development and use of high-protein wheat is an important step in making functional bread. Studies have found that as long as nutrient management is in place, especially the application of more nitrogen fertilizer, the protein content of wheat can be significantly improved. After proper management, the protein level in wheat can reach 11.5% (Paramesh et al., 2020). This high-protein wheat is very suitable for making functional foods, such as making bread with higher protein content for those who pay attention to healthy diets. With the increase in protein, other qualities have also improved, making this wheat more and more popular in the functional food market, especially in places like Australia where there is a great demand for high-quality grains (Chandapure et al., 2024). 6.3 Practice of nutrient-enriched wheat in school meal and health programs in China In China, fortified wheat has begun to be used in school meals and health programs, mainly to supplement trace elements such as selenium, zinc, and iron. Researchers applied selenium- and zinc-containing fertilizers to the soil and leaves, and the content of these elements in wheat grains has increased significantly. Depending on the fertilization method, the selenium content can be up to five times higher than the original (527%), and the zinc content can be increased to 71.88% (Figure 2) (Liu et al., 2021; Kong et al., 2024). This wheat rich in trace elements can help children and adults supplement the daily nutrition they need, and is very suitable for use in school and other institutional meals. At the same time, the test results also proved that this wheat is very safe, and the heavy metal content is below the national standard. This practice shows that fortified wheat can indeed help improve the health of school-age children and other people who are prone to malnutrition through health and nutrition intervention. 7 Concluding Remarks Improving the nutritional content of wheat is very important for alleviating global malnutrition and improving public health. Wheat is a staple food for people in many countries every day, but traditional wheat varieties often lack sufficient trace elements, bioactive substances and dietary fiber. Studies have found that through biofortification, fermentation, germination, or combining with nutrient-rich raw materials, the nutritional level of wheat can be significantly improved, such as increasing vitamins, minerals, phenolic substances and antioxidants. These improvements can not only reduce "hidden hunger", but also help prevent chronic diseases and improve people's health overall. The development of nutritionally fortified wheat also brings new opportunities for the innovation of functional foods. For example, improved bran, colored wheat varieties, and composite flours mixed with beans and fruits can provide rich bioactive ingredients, such as anthocyanins, flavonoids and dietary fiber. These materials can be used to make foods with higher health value. With the continuous advancement of processing technologies such as fermentation and sprouting, the nutrients of wheat have become easier to be absorbed by the human body and more functional. Such wheat is not only suitable for gluten-free foods, but can also be used in baked goods and other specialty foods. These innovations not only make food more nutritious, but also improve taste, shelf life and appearance, meeting people's growing demand for functional foods that promote metabolism and physiological health.
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