Biofortification of Wheat with Iron

Ambash Riaz, Noor-Ul-Huda Ghori, Muhammad Ali Abbas, Shahid Raza

Research output: Contribution to journalArticlepeer-review


In various micronutrient-deficient countries, wheat is used as staple food, comprise more than 50% of the diet. Like many staple foods, wheat contains low concentration of iron (Fe). About two billion people globally have iron deficiency, especially in the regions where staple foods are based on cereal crops such as wheat. Because of high rate of Fe deficiency cases, increased Fe intake through staple food has become the main focused research area globally. As wheat is main source of protein and dietary energy for human beings, its potential to support reducing malnutrition related to Fe can be increased through producing genetically modified wheat varieties with high concentration of Fe. High Fe concentration in cereal crop is a major challenge. Even though during wheat is commonly fortify, promising and more long term solution is biofortification of wheat, which bases on the production of new wheat varieties with characteristically higher concentration of iron. Till now, may researches, which focused on increasing Fe in wheat, aimed at producing natural varieties in progenitor or related species. This review focused on the promising and sustainable approaching to maintain the improve concentration of iron in wheat.
Original languageEnglish
Pages (from-to)69-76
JournalInternational Journal of Advances in Scientific Research
Issue number7
Publication statusPublished - Jul 2017


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