Genome editing to improve the dietary quality of potato. The project aims to develop non-genetically modified (non-GM) potato varieties with lower glycaemic index (GI) but good agronomic and culinary traits. Potato is the world's fourth-most important food. It is integral to the western diet and consumption is rising rapidly in Asia. However, the starch in cooked potato is readily digestible causing a rapid elevation of blood sugar levels on eating (i.e. it has a high GI). Long-term consumption ....Genome editing to improve the dietary quality of potato. The project aims to develop non-genetically modified (non-GM) potato varieties with lower glycaemic index (GI) but good agronomic and culinary traits. Potato is the world's fourth-most important food. It is integral to the western diet and consumption is rising rapidly in Asia. However, the starch in cooked potato is readily digestible causing a rapid elevation of blood sugar levels on eating (i.e. it has a high GI). Long-term consumption of meals with high GI is associated with increased risk of obesity, type-2 diabetes and cardiovascular disease. This project aims to use new genome editing methods to silence key genes that influence starch composition and thus develop non-GM potato varieties with lower GI to reduce these risks.Read moreRead less