"Researchers at Rothamsted Research successfully developed gene-edited wheat that significantly lowers free asparagine levels, leading to reduced acrylamide formation in toasted bread and biscuits."
"Field trials revealed that bread made from Crispr-edited wheat showed substantially reduced acrylamide levels, with some samples falling below detectable limits even after toasting."
Scientists developed gene-edited wheat using Crispr technology to lower free asparagine levels, which convert to acrylamide when toasted. Field trials showed significant reductions in acrylamide concentrations in bread and biscuits made from this wheat. The Crispr method targeted specific genes responsible for asparagine production, achieving up to 93% reduction in some lines. This innovation maintains crop yields while addressing health concerns related to acrylamide, classified as a probable carcinogen. The research demonstrates a promising advancement in food safety through genetic editing.
Read at www.theguardian.com
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