Tag: Biofortification

According to the World Health Organization, extensive research has shown that existing genetically engineered foods are as safe as conventional foods. This technology offers key benefits for consumer health, moving beyond simply improving crop yield to directly impact nutritional quality and safety.

According to the World Bank, undernutrition affects over 162 million stunted children in developing countries alone. Nutrition sensitive agriculture is important because it is a food-based approach that addresses not only the quantity of food produced, but also its nutritional quality, aiming to overcome malnutrition and micronutrient deficiencies. This holistic approach moves beyond simply increasing crop yields to building sustainable and resilient food systems that support human health and well-being.

Recent research identified over 80 specific iodinated proteins in various plant species, a discovery that fundamentally redefines our understanding of what is the function of iodine in plants. This reveals iodine is not just a passive element but an active participant in critical biological processes, including metabolic regulation and stress defense.

Research has shown that some transgenic potato varieties can reduce the formation of potentially harmful acrylamide by up to 95% compared to traditional varieties, offering significant benefits of eating transgenic potatoes. This advancement is one of several ways modern biotechnology is addressing consumer health and environmental sustainability in agriculture.

According to the U.S. Department of Agriculture, over 90% of maize, cotton, and soy grown in the United States are from genetically modified (GM) seeds. This ubiquity raises a crucial question for many consumers: do genetically modified foods have less nutritional value than their non-GMO counterparts?

Iron deficiency affects approximately 30% of the world's population, making iron fortification a critical public health strategy to combat malnutrition. Manufacturers employ specific methods and select particular iron compounds to effectively and safely incorporate this essential mineral into various food products.

Globally, over 820 million people suffer from chronic malnutrition, and vitamin A deficiency remains a serious public health issue, especially where rice is a primary food source. While Golden Rice was developed to combat this, the pressing challenge of soil salinity affects nearly 20% of irrigated land, impacting rice yields worldwide.

Over two billion people worldwide suffer from micronutrient deficiencies, a condition known as 'hidden hunger'. Addressing this global health challenge, researchers have developed specific GM varieties of rice, such as Golden Rice, that have been enhanced with critical nutrients like beta-carotene and, in some variants, iron.

Major scientific bodies worldwide, including the FDA and WHO, have concluded that genetically modified (GM) foods are as safe as their conventional counterparts. This safety record is the foundation for exploring the myriad health benefits of GMOs, which are positively impacting global food systems.

Since the 1920s, food manufacturers and governments have utilized food enrichment and fortification to address nutrient deficiencies in populations. This process adds essential vitamins and minerals to everyday food items, improving their nutritional profile and helping to combat widespread health issues like anemia and neural tube defects.