Bread Wheat Consumption and Its Contribution to Nutrition: A Review of Patterns, Nutritional Value, and Policy Implications

Bread wheat (Triticum aestivum L.) is a staple food for over 2.5 billion people worldwide, providing a significant portion of dietary energy and protein. Despite its central role in global food security, wheat’s natural micronutrient density, especially iron and zinc, remains limited, contributing to widespread “hidden hunger” in wheat-dependent populations. The shift towards refined wheat products further reduces nutrient intake by removing fiber-rich bran and germ layers. This paper reviews global and regional wheat consumption patterns, the nutritional contribution of bread wheat, challenges associated with micronutrient deficiencies, and ongoing interventions such as biofortification and flour fortification. Emphasis is placed on the Ethiopian context, highlighting policy implications and the need for integrated strategies involving agriculture, health, and education sectors to improve nutritional outcomes. Investing in nutrition-sensitive agriculture, public awareness, and inter-sectoral collaboration is essential to leverage wheat’s full potential in combating malnutrition, especially in resource-constrained settings.