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.
