Development of Gene-Edited Wheat to Lower Carcinogens
Scientists have successfully developed gene-edited wheat that can reduce the carcinogenic potential of toasted bread. This advancement was achieved by researchers at Rothamsted Research in Harpenden, who utilized Crispr genome editing technology to selectively modify the DNA of wheat plants. Crispr, a revolutionary tool adapted from natural genome editing systems found in bacteria, enables precise genetic alterations in living organisms.
Wheat naturally contains an amino acid called free asparagine, which the plant uses to store nitrogen. However, during baking, frying, or toasting, free asparagine converts into acrylamide, a toxic compound classified by scientists as a probable human carcinogen.
Field Trials Demonstrate Reduced Acrylamide Formation
After two years of field trials, the Crispr-edited wheat showed significantly reduced levels of free asparagine without any negative impact on crop yields. This reduction directly translated into lower acrylamide formation in food products. Bread and biscuits made from the edited wheat exhibited substantially decreased acrylamide concentrations, with some bread samples showing levels below detectable limits even after toasting.
Scientists compared the Crispr-edited wheat lines with wheat modified through conventional methods, which involve exposing the genetic material to chemical agents to induce random mutations. The Crispr editing specifically targeted the gene responsible for asparagine production. Another gene related to asparagine synthesis was also targeted in a separate line. These precise edits reduced free asparagine in the grain by 59%, and up to 93% in the dual-edited line, all without any reduction in yield.
In contrast, conventional mutation methods achieved a 50% reduction in free asparagine but incurred a yield penalty of nearly 25%, likely due to unintended mutations elsewhere in the genome.
Expert Insights on Crispr Technology and Regulatory Landscape
Dr Navneet Kaur, a lead researcher at Rothamsted Research, stated:
“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.”
Since Brexit, the UK has become a global hub for gene editing research, as it is no longer bound by the EU's genetically modified food regulations. The Genetic Technology (Precision Breeding) Act facilitates the development and marketing of genetically modified crops and livestock. However, this progress faces potential challenges under the new sanitary and phytosanitary (SPS) agreement currently being negotiated between the UK and the EU.
If the EU succeeds in requiring the UK to dynamically align with its food regulations without exemptions for gene-edited products, the adoption of precision-bred crops in the UK could be slowed.
Implications for Food Safety and Industry Standards
The EU has regulations setting benchmark levels for acrylamide in food and plans to further restrict maximum allowable concentrations this year. These rules also apply to imported products, including those from the UK. Some breads may be banned in the EU if their acrylamide levels exceed these limits.
Professor Nigel Halford from Rothamsted Research, who led the study, commented:
“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.”
