Success in wheat gene editing to reduce carcinogenic acrylamide

In a scientific breakthrough that could transform the global baking industry, researchers at the John Innes Centre in Norwich, UK, have used the CRISPR gene-editing technology to produce genetically modified wheat that contains 85 percent less of the carcinogenic substance acrylamide when toasted. The Guardian published a report clarifying that acrylamide is a chemical formed when starches are heated to high temperatures (above 120 degrees Celsius), and the World Health Organization classifies it as a “probable human carcinogen.”

According to the study published in the Plant Biotechnology Journal, the team targeted two genes responsible for producing the amino acid asparagine, which is the precursor for acrylamide formation. Lead author Dr. Wendy Harwood explained that “the modified wheat does not differ in taste or texture from regular wheat, but the toast made from it contains very minimal amounts of acrylamide.”

• Acrylamide levels remain below 50 micrograms per kilogram in well-toasted bread, compared to 350 micrograms in conventional bread.

Food safety experts noted that regulatory bodies in the UK and the US are considering approving the marketing of the modified wheat, but the European Union may impose restrictions due to its genetically modified organism (GMO) regulations.