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Scientists alter the DNA of grains to reduce the risk of cancer

2023-04-16 20:02:59Kosova&Bota SHKRUAR NGA REDAKSIA VOX
Scientists alter the DNA of grains to reduce the risk of cancer
cereal

The British government is expected to give approval for the production of genetically modified wheat. The decision comes after scientists announced that they have successfully produced genetically modified grains to minimize the presence of a compound that can become a cancer risk factor in cooked foods.

In a field in Hertfordshire, not far from London, grain is being grown by Rothamsted Research, one of Europe's oldest agricultural research institutions.

The grain is the product of a new study by scientists to see if they can change the gene that produces a compound called asparagine.

This element occurs naturally in plants, and is essential for their health, as it regulates the way hydrogen is stored.

But when the grain is processed into flour and turned into a baked product, such as bread, asparagine is converted into another element called acrylamide, which becomes carcinogenic in large doses.

Scientists had known about acrylamide since it is used in industrial processes, but until 2002 it was not known that it can occur naturally in starchy foods that are cooked hard.

"So what we're trying to do is reduce the amount of asparagine found in wheat. This means there will be less acrylamide forming in the bread and less when the bread is toasted, as well as in things like biscuits or cereal by-products," says Professor Nigel Halford, who led the study at the Research Institute. Rothamsted".

Until now, studies linking acrylamide with concrete negative consequences, such as cancer, have only been done through animal experiments. These studies involved much larger doses of archylamide than people would get from food and over a much shorter period of time. Also, there are processes like smoking that give the human body four times more acrylamide than it can get through food.

“Kur flasim për rrezikun afatgjatë nga ushqimi, kjo lidhet më shumë me gjëra si kanceri, pasi akrilamida në ushqime kalon përmes një procesi në trupin tonë dhe shndërrohet në një tjetër kimikat, i cili ndërvepron me ADN-në tonë dhe atëherë qelizat fillojnë të bëhen kancerogjene”, shpjegon Profesor Nathan Davies, nga Instituti për Shëndetin e Mëlçisë dhe Aparatit Tretës, në Kolegjin Universitar të Londrës.

Procesi i ndryshimit të genit bëhet në laborator dhe shkencëtarët theksojnë se është i ndryshëm nga procesi i modifikimit gjenetik. Deri më tani, bimët e modifikuara gjenetikisht nuk lejohen në Bashkimin Evropian apo në Britani.

"Consumers and most people think that a genetically modified plant probably has a gene added from another species. Genetically modified plants do not have added genes. These are plants without foreign genes, without genes added from other species," says Professor Halford.

The grain being grown in this field in England will be tested after it is harvested in October. The study is currently being funded not only by the British government, but also by several large seed companies.


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