Grain zinc, iron and protein concentrations of contemporary wheat cultivars fall short of targets for human health

Nature Food 2026 Open access

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Authors: Mina Devkota, Gudeta W. Sileshi, Kalimuthu Senthilkumar, Martin R. Broadley, Dominic Mutambu, Andrew Sila, Krishna Prasad Devkota, Govinda Rizal, Job Kihara
DOI: 10.1038/s43016-026-01314-3
Cited by: 8
References: 52

Abstract

Abstract Grain zinc (Zn), iron (Fe) and protein concentrations have declined in wheat cultivars released since the 1960s. Here we conducted a meta-analysis of field studies to provide a global synthesis of how genetic, environmental and agronomic factors influence grain Zn, Fe and protein concentrations. The probability of achieving the Zn target (38 mg kg −1 ) was 38.9% across bread wheat and 42.7% of durum wheat grain samples, but only 28.5% of released bread wheat cultivars met this target. The probability of achieving the Zn target was 44.7% with Zn-biofortified cultivars but only 24% with non-fortified cultivars. The likelihood of achieving the Fe target (59 mg kg −1 ) was

Fields of Study & Subjects

Plant Micronutrient Interactions and Effects Trace Elements in Health Wheat and Barley Genetics and Pathology

Publication details

Journal / source
Nature Food
Publisher
Springer Science and Business Media LLC
Volume
7
Issue
3
Pages
283–295
Publication date
9 March 2026
Language
EN