<p style="text-align: justify;"><b>Dietary exposure:</b></p>

<p style="text-align: justify;">The modification to the AHAS enzyme in BW255-2 and BW238-3 will not result in any change in the consumption or use pattern of wheat and wheat-based products. The availability of many wheat cultivars for cultivation, the diversity of wheat in phenotypic traits, and the normal variation in wheat composition due to differences in growing conditions all result in a wide variation in the composition of conventional wheat grain. Since the modification to the AHAS enzyme would not be expected to change the gluten content in BW255-2 and BW238-3, the cultivation and use of this wheat would not result in any new or additional concern for individuals with celiac disease. Thus, the cultivation of BW255-2 and BW238-3 would not be expected to change the dietary exposure in Canada and the United States, any more than commercially available wheat cultivars.</p>

<p style="text-align: justify;"><b>Nutritional Data:</b></p>

<p style="text-align: justify;">Nutritional components of BW255-2 and BW238-3 wheat were measured analytically and compared to those of the parental lines. These components included: moisture, crude protein, crude fat, crude fibre, and the amino acids valine, isoleucine, leucine, threonine, cystine, lysine and methionine. Also measured were fatty acids, B vitamins (thiamine, niacin, pantothenic acid, pyridoxine), vitamin E, and minerals (phosphorus, zinc, magnesium and iron). Statistically significant differences were observed in the levels of protein between BW255-2 and BW238-3 and their parental controls. Significant differences were also observed in the concentration of branched-chain amino acids and Vitamin B1 between BW238-3 and its parental control and in Mg, Fe and panthothenic acid between BW255-2 and its parental control. However, the levels of all of these nutritional components fell within the range of conventional wheat varieties supporting the conclusion that the nutritional composition of BW255-2 and BW238-3 is equivalent to conventional bread wheat varieties.</p>

<p style="text-align: justify;">The anti-nutrients phytic acid and trypsin inhibitor were measured in BW255-2 and BW238-3 grain samples. Phytic acid occurs naturally in wheat and other cereals. It is indigestible by humans and non-ruminant livestock, and inhibits the absorption of iron and other minerals. Trypsin inhibitor interferes with protein digestion. Phytic acid levels in BW255-2 and BW238-3 were not significantly different from those of the parental controls and trypsin inhibitor was not detected in events BW255-2 and BW238-3 or their parental controls.</p>

<p style="text-align: justify;"><b>Toxicity and Allergenicity: </b></p>

<p style="text-align: justify;">The potential for toxicity and allergenicity of BW255-2 and BW238-3 wheat were determined by examining the characteristics of the modified AHAS protein and the amino acid sequence homology between the modified protein and known toxins and allergens. The unmodified form of AHAS is heat sensitive and susceptible to trypsin degradation. Data from studies on the heat sensitivity and trypsin degradability of the modified AHAS in BW255-2 and BW238-3 showed similar sensitivity to heat and trypsin degradability compared to unmodified AHAS. The unmodified form of AHAS shows no amino acid similarity to known toxins and allergens. The modified AHAS is substantially equivalent to the unmodified enzyme in that it differs by only one amino acid. Evidence was also provided to show that the protein components of BW255-2 and BW238-3 were not altered compared to those of unmodified parental controls. Results from HPLC on protein extracts demonstrated that no new major proteins or increased protein expression occurred as a result of the mutation to the AHAS enzyme. From these results it was concluded that BW255-2 and BW23803 wheat did not demonstrate any potential for toxicity and allergenicity compared to conventional unmodified wheat.</p>
