health
Scientists develop gene-edited wheat that can make toasted bread less carcinogenic
Bread and biscuits made from Crispr-edited wheat showed substantially reduced acrylamide levels
TL;DR
- Scientists have created gene-edited wheat using Crispr to reduce the carcinogenic compound acrylamide in toasted bread.
- The editing targets free asparagine, a precursor to acrylamide, reducing it by up to 93% without affecting crop yields.
- This technology offers a precise way to improve crop genetics and food safety compared to conventional methods.
- The UK's regulatory framework supports gene editing research, but potential EU regulations could impact adoption.
- Low-acrylamide wheat could help meet evolving safety standards and reduce consumer exposure to acrylamide.