# Myths and Realities about Genetically Modified Food: A Risk-Benefit Analysis
## 4 The Application of GMOs to Agriculture and Food Production
### Nutritional Improvement
Some decades ago, the scientific community did not know the molecular identity of these biosynthetic activities, but the discovery of desaturases and elongases required synthesizing EPA and DHA to make the expression of these omega-3 LC-PUFAs in plants possible. In more recent years, studies have shown that canola can be an alternative to fish consumption [89]. Apart from producing biofortified crops to combat malnutrition, biotechnology enables the cultivation of healthier foods for the general public (Table 4). Recently, there has been growing concern about the production of acrylamide while frying. A Maillard reaction occurs between certain amino acids, including free asparagine, and reduces sugars when certain starchy foods with low humidity are at temperatures over 120 \({}^{\circ}\)C. The product of this reaction is an organic low-molecular-weight compound that is highly soluble in water. It browns food, affects its taste, and has been recently classified by the International Agency for Research on Cancer (IARC) as a probable human carcinogen (Group 2A). This compound is known as acrylamide, and, to date, the results from studies with humans have been inconclusive about its toxicity [116]. Potatoes are the fourth largest staple crop in the world after maize, wheat, and rice. Potatoes are carbohydrate-rich food, of which 60-80% of \begin{table}
\begin{tabular}{c c c c} \hline \hline
**GM Crop** & **Substances Involved** & **Effect** & **Molecular Target** \\ \hline Golden Rice2 & B-carotene & Anti-VAD & PSY [87; 112] \\ \hline \multirow{3}{*}{T Tomato} & Lycopene & Antioxidant & \multirow{3}{*}{DET1 [87; 113]} \\  & Flavonoids & Anticancer & \\ \cline{1-1}  & Carotenoids & & \\ \hline \multirow{3}{*}{Indigo Rose Tomato} & \multirow{3}{*}{Anthocyanins} & Protection against & \multirow{3}{*}{-SIAN2/SIMYB7} \\  & & biotic and abiotic & & -SIANT1 \\ \cline{1-1}  & & stressors & & -SIAN2-like/Aft [114] \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Biofortification of GM crops. dry matter is starch, and have been considered an unhealthy food source for their relatively high glycemic index. Recently, the impact of potato GM on acrylamide formation has been studied. A research team developed a transgenic potato variety, known as Snowden, which overexpresses pyruvate decarboxylase from Arabidopsis. This transgenic potato appeared to increase the resistant starch and phosphorus contents of potato dry matter. When stored at 5 \({}^{\circ}\)C, a 69% reduction in acrylamide production was observed in potato chips [117]. The J.R. Simplot Company developed the genetically modified Innate potato, which was approved by the US Department of Agriculture in 2014 and by the US FDA in 2015. Innate potato uses RNAi gene silencing technology to regulate the expression of the genes responsible for the enzymatic darkening process, which makes them less susceptible to darkening and to the onset of black spot from bruising by knocks or pressure while stored. The latest studies also reveal that Innate potatoes contain 52-78% less acrylamide when fried or baked at high temperatures because they have lower levels of asparagine and reduced sugars. The FDA and USDA have extensively reviewed Innate potatoes and indicate that they are as safe as a conventional potato. For this reason, the FDA thinks that adopting these new potato varieties could serve as a method to help the general public to reduce its dietary acrylamide intake [118]. In addition, GM crops can be used as a solution to eliminating allergens in food. Coeliac disease (CD) is an immune disorder caused by a reaction to gluten, a group of various proteins found in wheat and other grains that primarily affect the small intestine and cause classic gastrointestinal problems, such as chronic diarrhea, abdominal distention, or malabsorption. In recent years, human pathologies associated with grain proteins have increased worldwide, and the only way to treat this pathology is by eating a lifelong gluten-free diet.