Written by Charlotte Cunningham
UK scientists have used genome editing to reduce a cancer-causing compound commonly found in toast. Charlotte Cunningham reports. Acrylamide forms during bread baking and its presence is further increased when bread is toasted, and the darker the toast, the more of this carcinogenic compound it contains. Now a team led by Rothamsted Research, with colleagues from the University of Bristol, have used the new technique of genome editing to develop a type of wheat that is less likely to produce acrylamide when baked. According to project leader, Professor Nigel Halford, the researchers are preparing an application to the UK government to run a field trial of this new wheat, starting in the autumn – the first such trial of genome edited wheat to be carried out anywhere in Europe. “Acrylamide has been a very serious problem for food manufactures since being discovered in food in 2002. It causes cancer in rodents and is considered ‘probably carcinogenic’ for humans. It doesn’t just occur in toast and other wheat products, but many other foods that are fried, baked, roasted or toasted, including crisps and other snacks, chips, roast potatoes and coffee.” The amount of acrylamide in bread is relatively low, but it…
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