The potential of genetically modified foods to improve the nutritional value and productivity of cro

Historically, humans have realized that the tastiest and most abundant fruit could be selected and replanted the next season. Today, advances in our understanding of genetics and molecular biology are permitting scientists to find specific genes that can be moved from one species to another.

Her articles have appeared in "Lifestyle" magazine and the Sina Health website, as well as in peer-reviewed journals such as "Cancer Research. Soybeans growing in a field. In53 percent of the crops grown in the United States were genetically modified, according to the Human Genome Project.

Soybeans, corn and canola are the most common genetically modified crops. With 93 percent of soybeans and 70 percent of corn grown in the United States genetically modified, according to U.

GMOS in Food - Consumer Reports

Genetically modified foods receive foreign genes from either a plant or an animal. These genes are introduced to confer insect and herbicide resistance, increase nutritional values, alter taste and texture, improve yields and stress tolerance, reduce maturation time and increase shelf life.

Most genetically modified foods in the United States contain genes that increase resistance to herbicides, insects or both, according to the USDA. Advantages Some genetically modified foods are designed to improve nutrition, quality and taste.

For example, potatoes are modified to even out distribution of starches, enhance texture and reduce fat absorption. Genetically modified golden rice has more beta-carotene and iron that consumers in malnourished populations need. Still another type of genetically modified rice has less glutelin, a protein that compromises sake brewing.

Nutrition and Safety Concerns Despite added nutrition values, there are concerns about genetically modified foods.

Nutrition of Genetically Modified Foods | initiativeblog.com

For example, the golden rice with more beta-carotene has too much of a pigment called xanthophylls, and the rice with less glutelin has more of the protein prolamin, which can be an allergen. Some farmers have expressed concerns about the crossover of genetically modified plants to their crops.

The winds can blow pollen from genetically modified plants into organic crops, compromising their status as unmodified. Although survey results show that most Americans favor the labeling of genetically modified foods, these foods are not currently labeled. If you are concerned with the safety and environmental effects of genetically modified foods, try to buy foods that are percent organic.Thus, a major goal of plant scientists is to find ways to maintain high productivity under stress as well as developing crops with enhanced nutritional value.

Genetically-modified (GM) crops can prove to be powerful complements to those produced by conventional methods for . Dec 19,  · Genetically modified foods: safety, risks and public concerns—a review on the possible effects of giving GM feed to animals found that there were no significant differences in the safety and nutritional value of feedstuffs Taylor SL, Fuchs RL () Assessment of the allergenic potential of foods derived from genetically.

Thus, a major goal of plant scientists is to find ways to maintain high productivity under stress as well as developing crops with enhanced nutritional value. Genetically-modified (GM) crops can prove to be powerful complements to those produced by conventional methods for .

More than 70 percent of Americans say they don’t want genetically modified organisms in their food, according to a recent Consumer Reports National Research Center survey of 1, adults.

Genetically modified (GM) foods are foods derived from organisms whose genetic material (DNA) has been modified in a way that does not occur naturally, e.g. through the introduction of a gene from a different organism.

-Improve resistance to pest and disease -increase nutritional value Mammals -research for human diseases -Pets (glow. Apr 24,  · b) Nutritional and safety assessments of foods and feeds nutritionally improved through biotechnology: an executive summary.

J Food Sci 69 CRH62–CRH68; International Life Sciences Institute () Nutritional and safety assessments of foods and feeds nutritionally improved through biotechnology: case studies.