Genetically modified foods or GM foods, also known as genetically engineered foods, bioengineered foods, genetically modified organisms, or GMOs, are foods produced from organisms that have had changes introduced into their DNA using the methods of genetic engineering. 

1. By
Vivek kumar
M.SC MB

2.  Genetically modified foods or GM foods, also known as genetically engineered
foods, bioengineered foods, genetically modified organisms, or GMOs, are foods
produced from organisms that have had changes introduced into their DNA using the
methods of genetic engineering.
 Genetic engineering techniques allow for the introduction of new traits as well as
greater control over traits than previous methods such as selective
breeding and mutation breeding.
 According to the World Health Organization, "Genetically modified organisms (GMOs)
can be defined as organisms (i.e. plants, animals or microorganisms) in which the
genetic material (DNA) has been altered in a way that does not occur naturally by
mating and/or natural recombination. The technology is often called 'modern
biotechnology' or 'gene technology', sometimes also 'recombinant DNA technology' or
'genetic engineering'. .

3.  1) Corn
Almost 85 perecent of corn grown in the U.S. is genetically modified. Even Whole
Foods’s brand of corn flakes was found to contain genetically modified corn. Many
producers modify corn and soy so they are resistant to the herbicide glyphosate,
which is used to kill weeds.
 2) Soy
Soy is the most heavily genetically modified food in the country. The largest U.S.
producer of hybrid seeds for agriculture, Pioneer Hi-Bred International, created
a genetically engineered soybean, which was approved in 2010. It is modified to have
a high level of oleic acid, which is naturally found in olive oil. Oleic acid is a
monounsaturated omega-9 fatty acid that may lower LDL cholesterol(traditionally
thought of as “bad” cholesterol) when used to replace other fats.

4.  3) Yellow Crookneck Squash and Zucchini
Numbers of this GMO veggie are relatively small, but genetically modified yellow
squash and zucchini can be found in two different species in the U.S. The species
contain protein genes that protect against viruses. Just like their other GMO
counterparts, you won’t be able to tell the difference between non-GMO and GMO
zucchini or squash.
 4) Alfalfa
Cultivation of genetically engineered alfalfa was approved in 2011, and consists of a
gene that makes it resistant to the herbicide Roundup, allowing farmers to spray the
chemical without damaging the alfalfa.
 5) Canola
Canola is genetically engineered form was approved in 1996, and as of 2006, around
90 percent of U.S. canola crops are genetically modified.

6.  6) Sugar Beets
A very controversial vegetable, sugar beets were approved in 2005, banned in 2010,
then officially deregulated in 2012. Genetically modified sugar beets make up half of
the U.S. sugar production, and 95 percent of the country’s sugar beet market.
 7) Milk
To increase the quantity of milk produced, cows are often given rBGH (recombinant
bovine growth hormone), which is also banned in the European Union, as well as
in Japan, Canada, New Zealand and Australia.

7.  GM foods are developed and marketed because there is some perceived advantage
either to the producer or the consumer.
 One of the objective for developing plants based on GM organisms is to improve crop
protection.
 Stops can be engineered to be drought – tolerant or resistance to certain viruses.
 It’s a one way to reduce hunger, it leads to grow certain GM foods which are safe,
healthy and way to combat hunger and keep groceries affordable.
 GM technology also helps people grow more food locally.

9.  Golden rice is a genetically modified biofortified crop. Biofortified ion increases the
nutritional value in crops.
 Golden rice is genetically modified in order to produce beta carotene, which is not
normally produced in rice.
 Beta carotene is converted into vitamin A when metabolized by the human body.
 Vitamin A is needed for healthier vision, immune systems and healthier skin.
 The edible part of rice grains consist of the endosperm, filled with starch granules and
protein bodies, but it lacks several essential nutrients for the maintenance of health
such as carotenoids exhibiting provitamin A activity.
 Thus reliance on rice may laed to vitamin A deficiency.

11.  To overcome and to reduce the vitamin A deficiency is to fortify the rice with provitamin
A through plant breeding.
 Recently the carotenoids biosynthetic pathway has been molecularly identified, it
seemed feasible to introduce the complete provitamin A biosynthetic pathway into rice
endosperm by genetic engineering.

13.  Golden rice was originally created by Ingi potrykus with his team and Peter byer.
 They modified three populations of rice by over expressing the genes OsNAS1,
OsNAS2 and OsNAS3.
 E.g.
 The Japonica variety of rice was engineered with three genes necessary for the rice
grains to produce and store beta carotene.
 These include two genes from the daffodil plant and a third from bacterium.
 These genes allows the rice plant to modify certain metabolic pathway in it’s cell to
produce precursors of vitamin A.

15.  A genetically modified or transgenic tomato had it’s gene modified and are the first
commercially available genetically modified food.
 Flavr savr also called CGN-89564-2 was produced by the California company
calgene, and submitted to FDA in 1992.
 Tomato was engineered to increase the shelf life.
 Other projects aim to enrich the tomato with substances that may offer health benefits
or be more nutritious.as well as aiming to produce novel crops.
 Scientists are developing tomatoes with new traits like increased resistance to pest or
environmental stresses.

17.  Slows down the ripening of the tomato and thus prevent from softening, while allowing
the tomato to retain it’s natural color and flavor.
 It was made more resistance to rotting by adding an antisense gene which interfere
the production of the enzyme polygalacturonase.
 The enzyme normally degrades pectin in the cell walls and result in softening of fruit
which makes them more susceptible to being damaged by fungal infections.

19.  https://www.ncbi.nlm.nih.gov>articles
 https://med.nyu.edu>highschool bioethics
 Irriorg>golden rice
 https://en.m.wikupedia.org>wiki>tomato
 https://microbiologyonlinenotes.com