Scientists develop gene-edited wheat that can make toasted bread less carcinogenic
Why it matters: This gene-edited wheat offers a way to reduce potential carcinogens in widely consumed toasted bread and biscuits.
- Rothamsted Research in Harpenden, Hertfordshire, developed gene-edited wheat using Crispr technology.
- Bread and biscuits made from this Crispr-edited wheat showed substantially reduced acrylamide levels.
- Acrylamide is a carcinogenic compound that forms when starchy foods like bread are toasted or baked at high temperatures.
Scientists at Rothamsted Research have developed gene-edited wheat using Crispr technology that significantly reduces acrylamide levels in toasted bread and biscuits, addressing a key carcinogenic compound formed during high-temperature cooking.
