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The aim is to explore effective methods for reducing free asparagine content in cereals to decrease acrylamide formation.

June 17, 2026Food Chemistry XOpen Access

Agronomic, genetic and biotechnological approaches to lower free asparagine content in cereals: state of the art and perspectives

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Review summarizes methods to lower free asparagine in cereals, suggesting future strategies to reduce acrylamide risks.

The aim is to explore effective methods for reducing free asparagine content in cereals to decrease acrylamide formation.
Review of agronomic, genetic, and biotechnological strategies for reducing free asparagine.
Discussion of current approaches in breeding for low-asparagine cereal varieties.
Proposed future strategies for optimizing asparagine levels using biotechnological techniques.
Lowering free asparagine could significantly reduce acrylamide formation in cereal products.
Breeding low-asparagine varieties shows promise for minimizing health risks from acrylamide.
Biotechnological advancements offer potential pathways for effective asparagine reduction.

Baldoni et al. (2026) studied this question.

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