02 Features
Cereal Foods World, Vol. 63, No. 4
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Breeding for Healthier Wheat
Luud J. W. J. Gilissen1 and Hetty C. van den Broeck2
Wageningen University & Research – Business Unit Bioscience, Wageningen, The Netherlands

1 Corresponding author. Wageningen University & Research – Business Unit Bioscience, PO Box 16, 6700 AA Wageningen, The Netherlands. Tel: +31 317 480983; E-mail: luud.gilissen@wur.nl
2
Tel: +31 317 480974; E-mail: hetty.busink@wur.nl


Abstract

In this article wheat is described in its historical context, as a part of the Paleolithic diet and Neolithic “food package.” The health-promoting roles of wheat in the prevention of modern chronic diseases are described, as well as several wheat-related disorders. Celiac disease has particularly high negative economic and health effects. Several breeding strategies aimed at the reduction or elimination of celiac disease immunogenicity in wheat, such as selection, reconstitution, chemical- and irradiation-induced mutation, and the application of advanced techniques (including genetic modification and CRISPR-Cas9 [clustered regularly interspaced short palindromic repeats and CRISPR-associated protein 9]), have been elaborated and evaluated.





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