Image credit: Food & Wine via Getty Images
Researchers in Australia have found a way to make bread more nutritious by using a special kind of fungus. Just like peanut butter pairs well with jelly, fungus and bread might soon be the next big combo in nutrition.
A new study from the Universities of Melbourne, Adelaide, and South Australia shows that a common soil fungus called Rhizophagus irregularis helps wheat plants absorb more nutrients. Their work was published in late July in a science journal.
What the Researchers Did
The team grew eight types of Australian wheat with and without the fungus. They also tested two kinds of soil—one rich in phosphorus and one with less of it. Phosphorus helps plants grow, but too much of it can create something called phytate in grains. Phytate makes it harder for the human body to absorb important nutrients like zinc and iron.
After the wheat was fully grown, the researchers studied the size of the plants and the nutrients in the grain. They found that the wheat grown with the fungus was bigger and had more zinc. Even better, the fungus helped increase nutrient levels without raising the amount of phytate in the grain.
This means the nutrients in the wheat, especially zinc and iron, were easier for the body to use.
A Natural Boost Without Chemicals
Stephanie J. Watts-Williams, a scientist at the University of Adelaide, said this fungus could help plants get more nutrients from the soil without using chemicals. She called it a "sustainable" way to make food healthier.
By simply growing wheat with this fungus, farmers could produce bread that gives people more of the nutrients they need—especially zinc and iron.
Why This Discovery Matters
Experts say this could make a real difference, especially in countries where people don’t get enough of these nutrients. Dr. Elad Tako, a research scientist, explained why zinc and iron are so important. Not getting enough of them can lead to stunted growth, anemia, weaker immune systems, and even problems during pregnancy.
Right now, over 2 billion people around the world don’t get enough iron or zinc. Many of these people live in places where meat is hard to get, so they eat mostly grains. Sadly, these grains often stop the body from using the little iron they do have.
In the U.S. alone, about 10 million people lack enough iron. Making something as common as bread more nutritious could be a simple way to help many of them.
Looking Ahead
This research shows how science can use natural methods to improve everyday foods. If more wheat is grown with this helpful fungus, bread could become a richer source of key nutrients—something that may help millions of people live healthier lives.
