Scientists develop gene-edited wheat that can make toasted bread less carcinogenic

Scientists at Rothamsted Research in the UK developed gene-edited wheat that significantly reduces acrylamide levels in toasted bread. Field trials showed up to a 93% reduction in free asparagine without affecting crop yields. This breakthrough could help food businesses meet safety standards while reducing cancer risks associated with acrylamide consumption.

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Summary by Glance · Original reporting by The Guardian Australia