Scientists tested a new type of genetically modified wheat designed to handle stress better and found that it contains the same levels of proteins that can bother bakers as regular wheat does. These proteins, called amylase/trypsin inhibitors (ATIs), can cause breathing problems in people who work with flour every day. The researchers compared the new wheat to regular wheat varieties grown in Argentina and found no differences in these protein levels. This means the new wheat appears to be just as safe as the wheat we already eat, at least when it comes to these particular proteins.
The Quick Take
- What they studied: Whether a new genetically modified wheat variety has different levels of proteins that can cause baker’s asthma compared to regular wheat
- Who participated: Eight wheat varieties (including the new genetically modified wheat and seven regular wheat varieties) grown at six different locations in Argentina during 2020
- Key finding: The new wheat had the same levels of these problematic proteins as regular wheat varieties, with no significant differences detected
- What it means for you: If you’re a baker or work with flour, this new wheat variety appears to pose the same risk as regular wheat when it comes to baker’s asthma. The study suggests the genetic modification didn’t change these specific proteins, though individual sensitivity still varies by person
The Research Details
Scientists grew eight different wheat varieties at six different locations in Argentina and collected grain samples. They then measured the levels of seven specific proteins called amylase/trypsin inhibitors in each sample. They compared the new genetically modified wheat (called HB4 wheat) to regular wheat varieties to see if the genetic modification changed the protein levels.
The researchers used laboratory techniques to measure these proteins precisely. They looked at the new wheat grown in two different genetic backgrounds (meaning the same modification in two different wheat parent plants) and compared it to regular wheat varieties that were grown under the same conditions. By testing at multiple locations, they could see how different growing conditions affected the protein levels.
This approach is important because it shows whether a genetic modification actually changes the proteins that can cause health problems. By comparing the new wheat to regular varieties grown in the same places at the same time, the scientists could tell if differences were due to the genetic change or just normal variation between wheat types and growing conditions.
The study’s strength is that it tested multiple wheat varieties at multiple locations, which shows how these proteins naturally vary. However, the study doesn’t specify exactly how many grain samples were tested, which would help readers understand how thorough the testing was. The researchers used established laboratory methods to measure the proteins, which adds reliability to their findings.
What the Results Show
The main finding is that the new genetically modified wheat (HB4 wheat) had the same levels of amylase/trypsin inhibitors as regular wheat varieties. When scientists compared the new wheat grown in two different genetic backgrounds to their regular (non-modified) versions, they found no significant differences in any of the seven proteins they measured.
When the researchers looked at all the wheat varieties together, they found that the protein levels varied naturally between different wheat types and different growing locations. This natural variation was much larger than any difference between the new wheat and regular wheat. In other words, choosing one regular wheat variety over another could change the protein levels more than switching to the new genetically modified wheat.
The study confirms that where wheat is grown (the environment) and what type of wheat it is (the genetics) both affect these protein levels. The new wheat’s protein levels fell right in the middle of the normal range seen in regular wheat varieties.
The research shows that environmental factors—like weather, soil, and growing conditions at different locations—had a noticeable effect on protein levels. This suggests that farmers might be able to influence these protein levels through growing practices, though the study doesn’t explore this in detail. The findings also support previous research showing that genetic background is the biggest factor determining these protein levels in wheat.
This study fits with earlier research on genetically modified wheat that looked at other proteins (allergens). Those studies also found that genetic modification didn’t change allergen levels compared to regular wheat. The current study extends this pattern to the specific proteins responsible for baker’s asthma, suggesting that this genetic modification approach doesn’t alter the proteins that cause occupational health problems in bakers.
The study doesn’t specify the exact number of grain samples tested, which makes it harder to judge how thorough the testing was. The research only looked at wheat grown in Argentina, so the results might not apply to wheat grown in other countries with different climates. The study also only measured seven specific proteins; there could be other proteins in wheat that the genetic modification affects. Finally, while the study shows the protein levels are similar, it doesn’t test whether people with baker’s asthma actually react the same way to the new wheat as to regular wheat.
The Bottom Line
Based on this research, the new genetically modified wheat appears to be safe regarding baker’s asthma risk—it has the same protein levels as regular wheat. However, people with baker’s asthma should treat this new wheat the same as regular wheat and take the same precautions they normally would. This is a moderate-confidence recommendation because the study shows protein levels are similar, but hasn’t tested actual reactions in people with the condition.
Bakers and flour workers should be aware of this finding, as it suggests the new wheat doesn’t introduce new risks compared to regular wheat. People with celiac disease should note that this study only looked at baker’s asthma proteins, not gluten, so the new wheat would still contain gluten. Wheat farmers and grain companies might find this useful for understanding that the genetic modification doesn’t change these specific proteins. People without baker’s asthma or wheat allergies don’t need to change their behavior based on this research.
Since this study shows the new wheat has the same protein levels as regular wheat, there’s no new timeline to consider. If you already tolerate regular wheat, you would likely tolerate this new wheat immediately. If you have baker’s asthma, you would need to take the same precautions with this wheat as you do with any wheat.
Want to Apply This Research?
- If you’re a baker or flour worker, track your respiratory symptoms (coughing, wheezing, shortness of breath) on a weekly basis using a simple 1-10 scale. Note which wheat varieties you’ve been exposed to during your work. This helps identify if any particular wheat type affects you differently.
- If you work with flour and have baker’s asthma symptoms, continue using the same protective measures (masks, ventilation) you currently use with regular wheat when handling this new wheat variety. Don’t assume it’s safer just because it’s genetically modified.
- Over 4-8 weeks of working with the new wheat, compare your symptom patterns to your baseline from working with regular wheat. Keep notes on which wheat you used each day and your symptoms that day. If symptoms are similar, this confirms the new wheat poses the same risk as regular wheat for you personally.
This study shows that a new genetically modified wheat has similar levels of proteins that can cause baker’s asthma as regular wheat. However, this research does not test whether people with baker’s asthma actually react differently to this new wheat. If you have baker’s asthma or wheat allergies, consult with your doctor or occupational health specialist before changing your wheat exposure. Individual reactions to wheat can vary greatly, and this study’s findings may not apply to everyone. This information is for educational purposes and should not replace professional medical advice.
This research translation is published by Gram Research, the science division of Gram, an AI-powered nutrition tracking app.