Pakistan Turkey Syria Chile Egypt Greece Argentina Uruguay Bolivia South Africa Peru 318 484 490 372 397 371 344 269 159 191 136 45 44 44 42 35 28 28 26 20 18 17 Consumption (g/person/day) % of Daily Energy Intake Rationale Wheat is the most widely produced cereal in the world, most of which is destined for human consumption; thus, its contribution to energy intake is significant, particularly ...

Wheat flour is an important source of nutrient and as such is widely consumed in most part of the world, as bread and other pastries. Due to its high consumption, the presence of heavy metal at high concentration would be a significant health risk. Based on the soil in which the wheat was grown and the milling technology employed in making the flour, the heavy metal content of wheat flour varie...

We reported a successful oral immunotherapy (OIT) in 2 children with high wheat sensitivity (4 and 14 years old boys). Oral challenges indicated eliciting doses of 300 mg, and wheat flour of 30 mg. The OIT protocol includes 5 days of build-up phase in the hospital, intervening with 2 to 5 months of home maintenance phase. Patients could tolerate 45 g, and 60 g of wheat flour per day, respective...

Our aim was to measure the levels of exposure to wheat flour dust in a modern industrial bakery, and to assess the relationship between respiratory symptoms, sensitization to wheat flour antigens and airway responsiveness in the workforce. Forty four flour-exposed male workers and 164 unexposed controls were examined. Inspirable dust concentrations were measured using personal samplers. Respira...

Many varieties of bread are prepared using flour coming from wheat. However, there are other types of flours milled from rice, legumes and some fruits and vegetables that are also suitable for baking purposes, used alone or in combination with wheat flour. The type of flour employed strongly influences the dough consistency, which is a relevant property for determining the dough potential for b...

Low phytic acid (LPA) wheat (Triticum aestivum L.) is one approach to improving nutritional quality of wheat by reducing the major storage form of P and increasing the level of inorganic P (Pi), which is more readily absorbed by humans and other monogastric animals. A LPAmutant of wheat, designated Js-12-LPAwas isolated following mutagenesis. LPA and wild-type (WT) sib selections of hard red sp...

There is an increasing demand for fibre rich food and food ingredients. In this study, pumpkin pulp, unripe banana pulp, unripe mango pulp and peel which are high in dietary fibre were processed into flour and substituted at 5% level for wheat flour in a composite flour crackers formulation. The control crackers comprised of 100% wheat flour. Sensory evaluation was conducted using a 9-point hed...

OBJECTIVE To utilize complementary biochemical and dietary data collected before the initiation of national flour fortification to (i) identify micronutrient insufficiencies or deficiencies and dietary inadequacies in Palestinian women and children in vulnerable communities and (ii) assess the suitability of the current wheat flour fortification formula. DESIGN Quantitative dietary intake que...

BACKGROUND Exposure to wheat flour and guar gum is a well-known cause of occupational respiratory allergies among workers in the food processing industry. To date, there have been no reports of occupational rhinitis (OR) caused concurrently by two different allergens present in the workplace. AIMS To report a case of OR likely to be induced concurrently by exposure to wheat flour and guar gum...