Gene editing could make wheat bread safe for celiacs

Those with celiac disease may soon be able to eat wheat bread. Wheat and related cereals contain proteins called gluten that hold breads and cakes together, and certain forms of gluten cause an immune reaction in some people, leaving them unable to eat wheat, barley, and rye, per IFL Science.

But scientists are working on strains of wheat that don’t produce the forms of gluten that are dangerous for people with celiac disease, a group called gliadins, New Scientist reports.

Francisco Barro and a team at the Institute for Sustainable Agriculture in Cordoba, Spain, have set about removing gliadins, first by using a genetic modification technique and then, more successfully, by using CRISPR gene editing.


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