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/

CRISPR gene-edited wheat with lower carcinogenic acrylamide levels when toasted greenlighted for UK field trials – Genetic Literacy Project

acrylamide
— Read on geneticliteracyproject.org/2021/09/10/crispr-gene-edited-wheat-with-lower-carcinogenic-acrylamide-levels-when-toasted-greenlighted-for-uk-field-trials/