Foods made from gene-edited wheat may contain lower levels of potentially carcinogenic chemical acrylamide

Credit: 123rf
Credit: 123rf

Burnt bread contains a compound known as acrylamide, a chemical that can cause cancer.  The darker the toast, the more acrylamide in the bread.

While most people toss black toast in the trash, some do like dark brown toast. However, plant scientists in England have found a way to reduce the cancer risk from toasted bread. The scientists used gene editing to design a type of wheat that produces less acrylamide when bread made with it is toasted.

Gene editing, also known as genome editing, is a plant breeding technique where scientists can delete genes from the DNA of a plant or insert a genetic code from the same family of plants.

Follow the latest news and policy debates on agricultural biotech and biomedicine? Subscribe to our newsletter.


The cancer risk from brown toast or Ritz crackers is probably very low, but the Rothamsted scientists used genome editing to “knock out” the gene that produces asparagine in wheat.

In one type of wheat, they were able to reduce the amount of asparagine by 90 percent.

That’s potentially good news for bakers and food companies, which monitor acrylamide in their products and have developed processing methods to reduce the amount of the chemical in crackers, chips and other products.

Read the original post

Related article:  Viewpoint: Gene-edited crop developers need to win public trust. Transparency is how they can do it
Outbreak Daily Digest
Biotech Facts & Fallacies
GLP Podcasts
Infographic: Deaths from COVID-19 are far higher than reported estimates

Infographic: Deaths from COVID-19 are far higher than reported estimates

More than 2.8 million people have lost their lives due to the pandemic, according to a Wall Street Journal analysis ...
News on human & agricultural genetics and biotechnology delivered to your inbox.
glp menu logo outlined

Newsletter Subscription

Optional. Mail on special occasions.
Send this to a friend