Wheat Biofortification: A Promising Approach to Improve Public Health

Wheat is a crucial food crop for more than a third of the world’s population. However, it lacks essential micronutrients like iron and zinc, causing widespread deficiencies in many developing countries. One promising method to address this issue is biofortification, which aims to enhance the nutritional value of crops through genetic or agronomic interventions. Wheat biofortification has been accomplished via various approaches, including traditional breeding, genetic engineering, and agronomic techniques. These methods have resulted in a substantial increase in iron and zinc levels in wheat grains, leading to better health outcomes and nutritional status among populations that consume biofortified wheat products. Nevertheless, the success of wheat biofortification programs relies on factors like suitable cultivar availability, access to high-quality seeds, and effective biofortification techniques. Wheat biofortification holds great potential as an affordable and sustainable solution to combat malnutrition and enhance public health.