Researchers at the University of Nebraska Medical Center (UNMC) are investigating new wheat varieties to enhance dietary fiber content in refined grain products. Mariah Jackson, PhD, an assistant professor in the UNMC College of Allied Health Professions, notes that only 5% of the population meets recommended fiber intake guidelines, which can lead to increased risks for conditions like cardiovascular disease, Type 2 diabetes, and colorectal cancer.
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Jackson, along with Corrine Hanson, PhD, a professor and director of medical nutrition at UNMC, is part of a 53-member team that includes scientists from the University of Nebraska-Lincoln. They are exploring natural breeding techniques to create wheat varieties that retain higher fiber levels even after processing.
Dr. Hanson highlighted the diminishing fiber content in processed foods, stating, "The more processed food is, the less fiber it has. By default, processing takes away most of the fiber."
Previous initiatives have aimed to address low fiber intake through education and public health campaigns. Jackson is currently conducting research at the Fred & Pamela Buffett Cancer Center, focusing on personalized nutrition counseling and cooking classes centered on affordable, high-fiber meals for cancer survivors.
The breeding project relies on collaboration between food scientists, agronomists, and others. Within the team, Katherine Frels, PhD, from UNL specializes in small grains breeding, and Devin Rose, PhD, contributes expertise in food science and technology.
Jackson emphasized the importance of ensuring that new wheat blends seamlessly into consumers' diets: "It needs to cook the same. It needs to taste the same. It needs to make the same kind of bread we are used to."
Additionally, farmer concerns about yields and product affordability are being addressed. Hanson mentioned, "There’s an entire economics team."
If successful, the project led by the Foundation for Innovation in Healthy Food may extend similar methods to other staple crops, including rice, corn, potatoes, sorghum, and plantains. While individuals may not see drastic changes in their diets, the overarching aim is to reduce chronic diseases at the population level, ultimately leading to better health outcomes and reduced healthcare costs nationally.