Development of CRISPR-edited wheat that reduces carcinogenic acrylamide levels in toasted bread
Summary
Scientists at Rothamsted Research have developed CRISPR-edited wheat that significantly reduces carcinogenic acrylamide levels in toasted bread and biscuits. The gene-editing technique selectively modifies DNA to lower the formation of this harmful chemical during high-temperature cooking. Testing confirmed that products made from the modified wheat retained substantially lower acrylamide levels after toasting.
Key Facts
- •Scientists at Rothamsted Research successfully developed gene-edited wheat using CRISPR technology.[1]confirmed
- •Bread and biscuits made from the edited wheat showed substantially reduced levels of the carcinogen acrylamide after toasting.[1]confirmed
Locations
Sources (1)
- initial report
Changelog
Automated synthesis
Show summary
Scientists at Rothamsted Research have developed CRISPR-edited wheat that significantly reduces carcinogenic acrylamide levels in toasted bread and biscuits. The gene-editing technique selectively modifies DNA to lower the formation of this harmful chemical during high-temperature cooking. Testing confirmed that products made from the modified wheat retained substantially lower acrylamide levels after toasting.
- • Scientists at Rothamsted Research successfully developed gene-edited wheat using CRISPR technology.
- • Bread and biscuits made from the edited wheat showed substantially reduced levels of the carcinogen acrylamide after toasting.