Editorial: Wheat biofortification to alleviate global malnutrition

Abstract

According to the latest FAO report on the state of food security and nutrition in
\nthe world (1), more than 720 million people faced hunger, and around 3 billion people
\ndid not have access to a healthy diet. All these problematics, exacerbated by the current
\nCOVID-19 crisis, led to an increase in the number of people affected by the so-called
\nhidden hunger, caused by an inadequate intake of essential micronutrients (MNs) such
\nas iron (Fe), zinc (Zn), selenium (Se) and provitamin A. Biofortification, intended as
\nthe improvement of the nutritional quality of food crops through either conventional
\nbreeding, agronomic practices ormodern biotechnologies, represents a sustainable, costeffective
\nand long-term approach to alleviate micronutrient-deficiency. Staple crops are
\ntypically the major target of most biofortification studies, given their central role in
\nhuman diet. Wheat, specifically, contributes to around 20% of the total energy and
\nprotein intake and to around 30% of the Fe and Zn intake worldwide. However, the
\ncurrent level of MNs present in most wheat-derived food products is not enough to
\nmeet the minimum daily intake, especially in the poorest regions of the world. For
\nthese reasons, continuing to work on wheat biofortification is fundamental to ensure
\nthe production of nutritious and sustainable food and to contribute to the reduction of
\nMNs deficiency.

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