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K-State researchers announce breakthrough in wheat that could help those with celiac disease

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Researchers at Kansas State University have had a breakthrough in developing wheat-based foods that contain lower amounts of gluten. 

Aaron Harries, vice president of research and operations with the Kansas Wheat Commission, says researchers used CRISPR-Cas9 gene editing technology to reduce the presence of gluten-coding genes in the wheat genome. “He reduced the number of proteins in a wheat variety that causes the reaction in people with celiac disease,” he says. “And he silenced some of those specific proteins.”

He tells Brownfield this doesn’t mean a reduced-gluten wheat variety will be available for wheat growers anytime soon.

K-State researchers announce breakthrough in wheat that could help those with celiac disease