Recent Study Links Pasta, Macaroni, Noodles To Zinc Deficiency In Children, Women

APP

Peshawar: A recent research study conducted by PhD scholar Saud Khan, Department of Agronomy, University of Agriculture Peshawar, revealed that increased use of durum wheat products, including pasta, macaroni, and noodles, was causing zinc deficiency and other problems.

The scholar, while defending his research paper on “Grain Quality and Yield Enhancement of Durum Wheat Using Different Priming Sources and Foliar Zinc Application at Various Growth Stages,” concluded that the use of zinc-rich durum wheat could resolve the problems of food security, dietary diversity, and zinc deficiency in this large segment of the Pakistani population.

The study revealed that Pakistan’s urban population is growing at the fastest rate in the world, at an estimated annual rate of about 1.8 percent, due to which the use of durum wheat has also increased. Renowned professors from Germany and Turkey endorsed  the research study.

Dr. Saud Khan successfully defended his research paper by answering the questions raised by the participants in the defense seminar held here on Monday.

Chairman of Agronomy, Dr Habib Akbar, Director of Farm, Dr Muhammad Arif, and other faculty members, students, and scholars were present on the occasion.

The participants congratulated the supervisor, Professor Dr Inamullah, and the scholar, Dr Saud Khan, for the successful defence.