Gene edited wheat could reduce 'cancer-risk' in well-done toast, study suggests

Good news for people who like their toast well-done, as scientists say gene editing wheat could reduce the presence of a cancer-causing chemical.

Acrylamide is a chemical substance that forms when starchy foods are cooked at high temperatures.

It forms when bread is baked and it’s increased further when toasted - the darker the toast, the more acrylamide it contains.

Previous research has found exposure to the compound in rodents increases the risk of several types of cancer.

Now, researchers from Rothamsted Research, an agricultural research institution, together with experts from the University of Bristol have found a new technique of genome editing to develop a type of wheat that is less likely to produce acrylamide when baked.

According to their study, published in Plant Biotechnology Journal, the scientists reduced the amount of the amino acid, asparagine, in the grain.

“It’s the asparagine that is converted to acrylamide during baking and toasting, so a low asparagine wheat should lead to lower levels of acrylamide, which is good news for anyone who likes their toast well done,” said Sarah Raffan, who has just completed a PhD project to make and analyse the low asparagine wheat.

The team is now preparing to apply to the Government to carry out a field trial of the wheat, which would be the first of its kind in Europe.

Professor Nigel Halford, project leader, said: “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 newly designed wheat is still experimental, the researchers say, and is unlikely to appear on the market for another five to 10 years.