,,Pszeniczna rewolucja” a zdrowotne aspekty konsumpcji
DOI:
https://doi.org/10.12775/HERB.2025.006Schlagworte
pszenica, gluten, celiakiaAbstract
Pszenica jest jedną z najczęściej uprawianych roślin na świecie i stanowi główne i odnawialne źródło żywności, paszy i surowców przemysłowych. Na przestrzeni wieków na skutek udomowienia prastarych zbóż oraz stosowanych zabiegów inżynierii genetycznej, mających ma celu podniesienie plenności i odporności roślin na niesprzyjające warunki uprawy, został zmieniony zarówno fenotyp, jak i genotyp większości roślin uprawnych. Obecnie uprawa pszenicy prowadzona jest na dużą skalę, bo wielkość uprawy w latach 2022/2023 wyniosła około 800 mln ton, z czego około 95% produkowanej pszenicy to Triticum aestivum – gatunek zwykle nazywany zwyczajną „chlebową” lub „miękką” pszenicą. Mimo że współcześnie na polach dominuje około 25 tys. odmian pszenicy, obserwuje się powrót do rolnictwa ekologicznego opartego na prastarych gatunkach, takich jak: płaskurka, samopsza czy orkisz. Wydają się one korzystnie wpływać na poprawę składu odżywczego i jakość spożywanych przez konsumentów produktów z pszenicy. Pszenica zawiera, obok białka, tłuszcz, węglowodany i błonnik pokarmowy w postaci skrobi opornej oraz witaminy, związki mineralne i tochemikalia, takie jak polifenole. Sama skrobia pszenna jest uważana za składnik ważny w komercyjnej w uprawie tego zboża, zaś podstawowy pod względem wartości i przydatności w produkcji spożywczej jest gluten pszenny. Celem pracy jest zebranie literatury naukowej odpowiadającej na często zadawane pytanie: czy musimy ze względów zdrowotnych ograniczyć lub całkowicie wyeliminować pro-
dukty zbożowe, czy też wystarczy powrócić do starych zbóż, znanych od kilku tysięcy lat, i rolnictwa ekologicznego?
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