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Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine pp 231–246Cite as

The Bright and Dark Sides of Wheat

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Abstract

Wheat is a worldwide staple food for centuries. However, several debates and questions about the effect of wheat intake versus human health started to emerge in the last decades. Wheat is one of the main sources of carbohydrates and bioactive compounds, indicating the great importance of wheat nutrients and micronutrients as a crucial part of human daily diet. This is the “bright side” of the wheat. On the other hand, the raising claims toward the association between wheat consumption and several health issues urged to investigate if there is a “dark side” of wheat that could be considered a real threat for human wellbeing. Evidence sustained that wheat is involved in protein allergenicity in the case of genetically predisposed subjects, whereas wheat and overweight are still under investigation. Wheat intake impact on human health is a multivariable situation that should be studied case by case.

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  1. Food Safety and Functionality Programme, Food Industry Area, Institute of Agriculture and Food Research and Technology (IRTA), Catalonia, Spain

    Fatma Boukid

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  1. Fatma Boukid
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Correspondence to Fatma Boukid .

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  1. Food Safety and Functionality Programme, Food Industry Area, Institute of Agriculture and Food Research and Technology (IRTA), Catalonia, Spain

    Fatma Boukid

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Boukid, F. (2021). The Bright and Dark Sides of Wheat. In: Boukid, F. (eds) Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine. Springer, Cham. https://doi.org/10.1007/978-3-030-69228-5_9

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