Wheat is the most important staple crop in temperate zones and is increasingly demanded in countries undergoing urbanization and industrialization. It is a major source of starch and energy, and also provides essential nutrients such as protein, vitamins, dietary fiber, and phytochemicals. Wheat is particularly important for dietary fiber, with bread alone contributing 20% of daily intake in the UK. There is a well-established relationship between cereal dietary fiber consumption and reduced risk of cardiovascular disease, type 2 diabetes, and certain cancers. Wheat varies in the content and composition of beneficial components, with some showing high heritability. Plant breeders can select for enhanced health benefits in addition to increased crop yield. Wheat is a global commodity, with about 150 million tonnes traded annually. The pattern of production does not necessarily reflect consumption, which is particularly significant for wheat, with increased consumption associated with the adoption of a "western lifestyle" in countries undergoing urbanization and industrialization. The article selects nine countries to illustrate trends in wheat consumption. Data on actual consumption are not available for most countries, so data from the FAO Food Balance Sheets are used. The values reflect food wasted in the home as well as food consumption. Wheat is a major source of energy and contains significant amounts of other important nutrients including proteins, fibers, and minor components such as lipids, vitamins, minerals, and phytochemicals. The UK National Diet and Nutrition Survey shows that cereals and breads are the main source of energy for all age groups, contributing 31% for adults, and of non-starch polysaccharides (dietary fiber), with bread alone contributing about a fifth of the average daily intake. Cereals, including wheat, contribute significantly to the daily intake of protein, B vitamins, and iron. Wheat grain composition is relevant to human nutrition and health. The protein content of wheat is determined by genetic and environmental factors, notably the availability of nitrogen fertilization. The protein content of 12,600 lines in the USDA World Wheat Collection has been reported to range from 7% to 22% of the dry weight. Protein is unevenly distributed in the grain, with values of 5.1% reported for the pericarp, 5.7% for the testa, 22.8% for the aleurone, and 34.1% for the germ. The protein content of the starchy endosperm (white flour) is generally about 2% dry weight lower than wholegrain protein content. High lysine wheat has been a target for over 40 years, since Mertz et al. (1964) described the high lysine opaque-2 mutant of maize. Many other high lysine mutants were subsequently reported in maize and in other diploid cereals. However, all high lysine genes are associated with detrimental pleiotropicWheat is the most important staple crop in temperate zones and is increasingly demanded in countries undergoing urbanization and industrialization. It is a major source of starch and energy, and also provides essential nutrients such as protein, vitamins, dietary fiber, and phytochemicals. Wheat is particularly important for dietary fiber, with bread alone contributing 20% of daily intake in the UK. There is a well-established relationship between cereal dietary fiber consumption and reduced risk of cardiovascular disease, type 2 diabetes, and certain cancers. Wheat varies in the content and composition of beneficial components, with some showing high heritability. Plant breeders can select for enhanced health benefits in addition to increased crop yield. Wheat is a global commodity, with about 150 million tonnes traded annually. The pattern of production does not necessarily reflect consumption, which is particularly significant for wheat, with increased consumption associated with the adoption of a "western lifestyle" in countries undergoing urbanization and industrialization. The article selects nine countries to illustrate trends in wheat consumption. Data on actual consumption are not available for most countries, so data from the FAO Food Balance Sheets are used. The values reflect food wasted in the home as well as food consumption. Wheat is a major source of energy and contains significant amounts of other important nutrients including proteins, fibers, and minor components such as lipids, vitamins, minerals, and phytochemicals. The UK National Diet and Nutrition Survey shows that cereals and breads are the main source of energy for all age groups, contributing 31% for adults, and of non-starch polysaccharides (dietary fiber), with bread alone contributing about a fifth of the average daily intake. Cereals, including wheat, contribute significantly to the daily intake of protein, B vitamins, and iron. Wheat grain composition is relevant to human nutrition and health. The protein content of wheat is determined by genetic and environmental factors, notably the availability of nitrogen fertilization. The protein content of 12,600 lines in the USDA World Wheat Collection has been reported to range from 7% to 22% of the dry weight. Protein is unevenly distributed in the grain, with values of 5.1% reported for the pericarp, 5.7% for the testa, 22.8% for the aleurone, and 34.1% for the germ. The protein content of the starchy endosperm (white flour) is generally about 2% dry weight lower than wholegrain protein content. High lysine wheat has been a target for over 40 years, since Mertz et al. (1964) described the high lysine opaque-2 mutant of maize. Many other high lysine mutants were subsequently reported in maize and in other diploid cereals. However, all high lysine genes are associated with detrimental pleiotropic