A gene-edited wheat that produces toasted bread that is less carcinogenic has been developed by scientists.
Crispr genome editing, which involves selectively editing living organisms’ DNA, was used by researchers to make wheat which has far lower levels of an amino acid called free asparagine. This amino acid is used by plants to store nitrogen, however, when bread is baked, fried or toasted, it turns into a toxic compound named acrylamide, which is a likely carcinogen.
The scientists at Rothamsted Research in Harpenden, Hertfordshire, said significantly reduced concentrations of acrylamide were found in the bread and biscuits made from the edited wheat, sometimes to undetectable levels even after toasting.
The Crispr editing, which targeted the gene behind asparagine production, showed the amino acid decreased in the grain by 59 per cent, without affecting yield. Meanwhile, when a related gene was also targeted, the reduction was by up to 93 per cent, according to the findings.
In comparison, they said conventional methods – which involve exposing wheat to a chemical agent that creates random mutations in a mimic of natural processes – only saw a 50 per cent decrease in free asparagine, as well as a reduction in yield of almost 25 per cent, likely due to other unintended mutations.
Dr Navneet Kaur, a lead researcher from Rothamsted Research, said: “This work demonstrates the power of Crispr technology to deliver precise, beneficial changes in crop genetics. With supportive regulatory frameworks, we can unlock significant benefits for agriculture and food systems.”
After Brexit, rules on genetically modified food were lifted, leading the UK to become one of the world’s hubs for gene-editing research.
The Genetic Technology (Precision Breeding) Act, passed in 2023, enables the development and marketing of genetically modified crops and livestock.
However, there are warnings that a new sanitary and phytosanitary agreement being negotiated between the UK and the EU is putting this act at risk.
If Britain ends up adopting alignment with the bloc’s food rules, the adoption of precision-bred crops in the UK will be slowed, unless an exception for these items is agreed.
Prof Nigel Halford, of Rothamsted Research, who led the study, said: “Low-acrylamide wheat could enable food businesses to meet evolving safety standards without compromising product quality or incurring major production costs. It also offers a meaningful opportunity to reduce the dietary exposure of consumers to acrylamide.”