A new super potato has been gene-edited to have a lower glycemic index and produce fewer carcinogens when fried.
April 29, 2026
Original Paper
Multiplex CRISPR-Cas9 Editing of Starch Branching Enzyme II and Vacuolar Invertase Simultaneously Enhances Resistant Starch Content and Cold-Induced Sweetening Resistance in Potato
SSRN · 6663106
The Takeaway
Potatoes are a staple food, but they are often criticized for their high starch content and the chemicals they release when cooked at high heat. By turning off two specific genes, scientists created a potato that contains more resistant starch, which the body digests more slowly. This variety also significantly reduces the amount of acrylamide, a potential cancer causing substance, that forms during frying or roasting. It represents a rare double win where a crop is made both healthier and safer through precise genetic changes. This could lead to a new generation of snacks and side dishes that don't spike blood sugar or carry hidden health risks. It is a major breakthrough for making junk food actually nutritious.
From the abstract
Potato processing suffers from a high glycemic index due to amylopectin-rich starch and from undesirable color and acrylamide formation during frying, mainly caused by cold-induced sweetening (CIS). To address both issues simultaneously, we used CRISPR-Cas9 to knock out two key genes in diploid Solanum chacoense: ScSBE II (starch branching enzyme II), which controls amylopectin biosynthesis, and ScVInv (vacuolar invertase), a central regulator of CIS. Knockout of ScSBE II increased amylose conte