Gene-edited wheat ‘significantly lowers levels of cancer-linked acrylamide which forms when bread is baked or toasted’ – Genetic Literacy Project

A strain of gene-edited wheat that could be sold in Britain under a new law has been shown to lower significantly the risk of a cancer-linked compound when bread is baked and toasted.
— Read on geneticliteracyproject.org/2023/02/16/gene-edited-wheat-significantly-lowers-the-risk-of-cancer-linked-acrylamide-which-forms-when-bread-is-baked-or-toasted/