Despite concerns about the lack of genetic diversity, modern wheat has more health benefits than wheat produced anywhere in the past 200 years.

A study comparing historical and modern wheat varieties grown side by side showed an increase in the amount of dietary fiber and other properties beneficial to human health.

In the world there are more than 600 different forms of pasta made from different varieties of flour.

This contradicts fears that the desire for higher yields has made today's wheat less healthy than older varieties.

39 wheat varieties spanning a period of 230 years were cultivated for three consecutive years at Rothamsted Research in Hertfordshire, which is also the site of the famous Broadbalk wheat test, which was established in 1843 and is the longest experiment in the world.

Lead author Dr. Alison Lovegrove said: “Despite concerns about the reduction in genetic variation characteristic of modern wheat varieties, there is no evidence that the health benefits of wheat flour grown in the UK have declined significantly over the past 200 years. In fact, we found an increase in trends in several components, especially in the main forms of dietary fiber. This is despite a significant increase in the yield of wheat grown during this period. ”

The team also found that the concentration of betaine, useful for the cardiovascular system, increased, while the level of asparagine, which could turn into a potentially cancer-causing chemical acrylamide when baking bread, decreased.

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