Bread is a daily staple for billions of people but what if it could also deliver more of the nutrients many of us don’t get enough of?
That’s the idea behind new research from the University of Adelaide, where scientists found that inoculating bread wheat with a naturally occurring soil fungus can significantly increase the grain’s zinc and iron content. The study, published in Plants, People, Planet, offers a glimpse at how farming innovations could make one of the world’s most widely eaten foods more nutritious.
Zinc and iron deficiencies are common worldwide and can contribute to anemia, poor immune function and impaired growth, particularly in children and older adults.
Researchers say this could be a promising step toward sustainable biofortification, enhancing crops at the farm level to improve human nutrition. Stephanie J. Watts-Williams, PhD, corresponding author of the study and a researcher at the University of Adelaide in Australia, said the findings show that beneficial soil fungi can be used in farming to naturally boost nutrient levels in wheat, improving its value as a food source.
The researchers grew different wheat varieties with and without a naturally occurring soil fungus. Wheat grown with the fungus produced larger grains with more zinc and phosphorus, and importantly, it didn’t increase a compound that can block the body’s ability to absorb those minerals. In other words, the extra nutrients were actually easier for the body to use.
While you won’t see “fungus-enriched bread” in stores just yet, research like this highlights how biofortification, enhancing foods at the farming level, could help make everyday diets more nourishing without changing how these foods look or taste.
This research was supported by the Australian Research Council, the Australian Synchrotron, AgriFutures Australia and the University of Adelaide.