• British gene-edited wheat cuts carcinogens when toasted
• “CRISPR” lowers free asparagine without reducing yield

Researchers at Rothamsted Research in Harpenden, UK, developed gene-edited wheat using CRISPR, enabling bread and biscuits with significantly lower levels of carcinogenic acrylamide when toasted.

The naturally occurring amino acid, free asparagine, which plants use to store nitrogen, converts during baking, frying, or toasting into a potentially cancer-causing compound.

Two two-year field trials showed that CRISPR-edited wheat drastically reduces free asparagine without affecting crop yield, leading to lower acrylamide formation in food products.

Bread and biscuits made from this wheat showed a marked drop in acrylamide levels, with some samples below detectable limits even after toasting.

Scientists compared CRISPR-edited wheat lines with conventionally treated wheat, which uses chemicals to induce random mutations. CRISPR targeted the asparagine-producing gene and reduced another related gene, lowering free asparagine by 59%, and 93% in the double-edited line, without impacting yield. Traditional methods reduced it by 50% but caused a 25% drop in productivity due to unintended mutations.

Dr. Navneet Kaur, lead researcher, said: “This work shows CRISPR can make precise, beneficial changes to crop genes. With supportive regulations, it could greatly benefit agriculture and food systems.”

Since leaving the EU, the UK has become a global hub for gene-editing research. The 2023 Genetic Technology (Precision Breeding) Act facilitates developing and marketing gene-edited crops and animals, despite potential risks from new EU food and health standards negotiations.

Professor Nigel Halford, study leader, noted: “Low-acrylamide wheat can help food companies meet new safety standards without affecting product quality or costs, while reducing consumer exposure to acrylamide in the diet.”