White flour is healthier now than it was in the 1800s thanks to genetic modifications

White flour is healthier and more nutritious than at any point in the past 200 years thanks to genetic modification, a new study of the fibre rich ingredient revealed.

Scientists at Rothamsted Research, Hertfordshire, examined 39 different wheat varieties spanning 230 years to study their nutrient contents and health benefits.

The team found that modern varieties – developed since the 1980s – were higher in dietary fibre and a range of other nutrients than their historic counterparts. 

Rothamsted experts set out to counter a ‘pervading myth’ that white flour had become less nutritious over time due to modifications from breeding.

They found that this ‘has never been true’ and that modern wheat has more dietary fibre and health benefits than wheat produced since the 1800s. 

Lead author Dr Alison Lovegrove said while the variety of wheat types had declined over the past 200 years, this hadn’t damaged their nutritional value.

‘There is no evidence that the health benefits of white flour from wheat grown in the UK have declined significantly over the past 200 years,’ she said.

‘In fact, we found increasing trends in several components, notably the major form of dietary fibre. This is despite great increases in the yields of wheat grown.’

Among the benefits was an increase in the concentration of betaine found in modern forms of wheat – this is beneficial for cardio-vascular health.

The team also found a drop in asparagine – which can lead to the production of the cancer causing chemical acrylamide when bread is baked. 

Sugars such as sucrose, maltose and fructose had also increased in white wheat over time, according to Lovegrove and her team. 

The team say only 10 per cent of British fibre intake comes from white flour but with new information on the benefits they believe that could increase. 

The stimulus for the study, according to Lovegrove, was that the great increase in wheat yields brought about by the introduction of dwarf wheat varieties in the 1960s also led to a decline in zinc and iron concentrations.

‘What was less clear was the impact on other components of nutrition,’ she said.

‘In addition, many studies look only at wholemeal flour but by far and away white flour products are the ones most people eat.’ 

In the study the 39 varieties of wheat were split into three groups – nine were bred between 1790 to 1916 before an understanding of genetics had been developed.

Another 13 varieties of wheat came from 1935 to 1972 – a period of increasing understanding in terms of genetic modification.

The final group of 17 were bred using modern breeding techniques developed between 1980 and 2012.

After milling the grain to white flour, the researchers found that the content of dietary fibre has increased steadily over the past two centuries.

Modern varieties containing, on average, about a third higher concentration of the major fibre component, the cell wall polysaccharide, arabinoxylan. 

The increase in betaine may also be beneficial to health. 

The modified amino acid is key in several metabolic pathways and has been found to help protect internal organs and improve heart health. 

The team report a great deal of variation between years – suggesting that environmental conditions such as rain or drought also affect nutritional quality, but that this is small when compared to the effect of the variety.

‘There is a strong environmental effect on grain composition which must therefore be taken into account when comparing crops grown at different times or at different places,’ said Lovegrove.

‘This is a limitation of many studies that have previously looked at the change in nutritional quality of our food through time.’

The research has been published in the journal Scientific Reports.