Gene editing has made toasted bread less carcinogenic

Rothamsted Research in the UK has proposed a practical solution to the problem of potentially harmful substances forming in toasted bread. The issue is acrylamide, a compound that forms during high-temperature processing of wheat-flour products and is considered a probable carcinogen.

A key role in this process is played by asparagine, an amino acid naturally present in wheat. When heated, it turns into acrylamide. To reduce this effect, the researchers used CRISPR gene-editing technology. Over two years of field trials, the amount of free asparagine in the grain was reduced by 59%, and when two genes were edited, by as much as 93%. Yields remained unchanged.

Bread and biscuits made from the new wheat showed significantly lower acrylamide levels. In some samples, none could be detected after toasting. For a mass-market product like bread, this means a noticeable reduction in daily exposure to potentially harmful substances. This is especially relevant in light of European rules, which already limit acrylamide content and continue to become stricter.