Different modifications to genes in foods can affect their nutritional content. For example, golden rice is modified to have more beta carotene. Sometimes, boosting one nutrient may lead to a decrease in another. For instance, canola oil engineered to have vitamin A may have less vitamin E. Even how animals are raised or fed can change their fatty acid makeup. The omega-3 content in eggs, for instance, depends on the chickens' diet. Traditional breeding can also alter nutrition, and many grains are fortified with vitamins and iron without genetic modification.

Group members:

-Hamirul

-Anis

-Shell

-Eyna

-Azura

-Ain

Conclusion: The generalisation that all genetically modified foods are more nutrient-dense than non-GMO foods is therefore inaccurate.

Example: However, if we relate with modifications towards nutrition, they are as nutritious and safe to eat. Some may have increased nutrients. For example, GMO soybeans with healthier oils that can be used to replace oils that contain trans fat.

References:

Nutrition, C. F. F. S. a. A. (2023, April 19). Agricultural biotechnology. U.S. Food And Drug Administration. https://www.fda.gov/food/consumers/agricultural-biotechnology

Rathod, D., & Hedaoo, R. (2022). Assessment of knowledge and attitudes on genetically modified foods among students studying life sciences. Curēus. https://doi.org/10.7759/cureus.32744

Group members: 1. Zalhusna 2. Daniel Kwong Jun 3. Mia Chrystal 4. Syahmi Danial 5. Ku Nur Intan Aleeya

-GM foods are useful in controlling the occurrence of certain diseases. By modifying the DNA system of these foods, the

properties causing allergies are eliminated successfully.

-Genetically engineered foods are reported to be high in nutrients and contain more minerals and vitamins than those found in traditionally grown foods. Other than this, these foods are known to taste better.

-Another reason for people opting for genetically engineered foods is that they have an increased shelf life and hence there is less fear of foods getting spoiled quickly.

-The biggest threat caused by GM foods is that they can have harmful effects on the human body. It is believed that consumption of these genetically engineered foods can cause the development of diseases which are immune to antibiotics.

-Overall, GMO food have their own pros and cons respectively.

Group members:

1. Petrus

2. Nur Aleya

3. Rebecca

4. Pauline

5. Dayah

6. Syafiqah

2. Genetically modified (GM) foods have the potential to be more nutritious than non-GM foods due to the precise modifications that can be made to their genetic makeup. For example, GM soybeans have been modified and developed to contain higher levels of unsaturated fatty acids, which are known to be beneficial for heart health. These fatty acids, particularly omega-3 and omega-6, are crucial in reducing the risk of heart disease by lowering cholesterol levels and improving cardiovascular function. This means that consumers can enjoy foods that not only meet their dietary needs but also contribute to their overall well-being. Therefore, through genetic modifications, it is possible to create food variations that offer enhanced nutritional benefits.

3. Genetic modification can be used to enhance the nutritional content of foods through biofortification.Biofortification through plant agronomic biofortification, plant breeding and transgenic approaches aims at improving the concentration and bioaccessibility of minerals in crops by utilizing the genetic differences between crops of similar species such as cereals, legumes, oilseeds, vegetables, and fruits have been biofortified through these three strategies, with cereals being prominent (Ofori et al.). For example, GM crops can be engineered to contain higher levels of essential vitamins and minerals such as vitamin A, iron, and zinc, addressing nutritional deficiencies in populations that rely on these crops as dietary staples.

Reference :

Ofori, Kelvin F., et al. “Improving Nutrition through Biofortification–a Systematic Review.” Frontiers in Nutrition, vol. 9, 9 Dec. 2022, https://doi.org/10.3389/fnut.2022.1043655.

Team Members:

Ridhwan

Sufyan

Zinger

Examples;

1. Golden Rice, has been genetically modified to contain higher levels of beta-carotene, a precursor of vitamin A.

2. Biofortified Maize (Corn) have been engineered to contain higher levels of essential nutrients such as vitamin A, iron, or zinc.

•Justin

• Priscilla

• Marianie

• Ezzra

• Syafiqah

Reference:

Bawa, A. S., & Anilakumar, K. R. (2013). Genetically modified foods: safety, risks and public concerns-a review. Journal of food science and technology, 50(6), 1035–1046. https://doi.org/10.1007/s13197-012-0899-1

Group member

1. Esther

2. Clarice

3. Nabilah

4. Lorwena

5. Riesshen

Alieyya

Aleeya

Sapura

Qahirah

Sri

Batrisyia

Not necessarily because it depends on the purpose of the modification. If a particular plant is genetically modified to enhance the nutritional value, then it will be more nutritious than non GMOs. For example, certain varieties of genetically modified rice, called "Golden Rice," have been engineered to produce beta-carotene, a precursor to vitamin A, improving nutrition and health outcomes.

However, not all genetically modified foods are engineered for nutritional enhancement. Many GMOs are developed to confer traits such as herbicide resistance or pest resistance, which can improve crop yield and reduce losses but may not directly affect nutritional content. In such cases, the nutritional profile of the GMO may be similar to that of its non-GMO counterpart.

Ironically, non-GMO foods which developed by traditional breeding methods can also result in crops with high nutritional value. Through selective breeding, farmers and plant breeders have developed varieties of fruits, vegetables, and grains with desirable traits such as improved taste, texture, and nutritional content.

In fact, while some genetically modified foods are engineered to be more nutritious, others may not differ significantly from non-GMO foods in terms of nutritional content.

Lidya

Muslaini Farahani

Nazira

Afifah

Shamira

According to Stitze (2020), genetic modification can actually improve the nutritional content of certain foods. For example, Golden Rice has been biofortified to produce beta-carotene, which is converted into vitamin A in the human body and can be beneficial for health.

On the other hand, a study comparing the nutritional composition of GM and non-GM soybeans and soybean oils found that while the overall compositions were quite similar, there were some minor differences. Non-GM soybeans had richer isoflavones and saccharides, whereas GM soybeans had more unsaturated fatty acids (Best Food Facts, 2012).

In summary, we hold a neutral position and believe that GMO foods are generally as nutritious as their non-GMO counterparts but in some instances, they may offer additional nutritional benefits.

REFERENCE

Best Food Facts. (2012). VIDEO: Is There a Nutritional Difference Between Genetically Modified and Non-Genetically Modified Foods? Retrieved 24 April, 2024 from https://www.bestfoodfacts.org/video-gm-nutritional-diff/

GMO Answers. (n.d.). Health Benefits of GMO. Retrieved 23 April, 2024 from https://gmoanswers.com/gmos-and-nutrition

Li, Q. Q, Cai, S. H, Xu, D. M., Lin, J. Z., Shen, G. P. & Feng, J. H. (2023). Comparative Analysis of Nutritional Composition Between GM and Non-GM Soybeans and Soybean Oils by NMR and GC-FID Techniques. Food Analytical Method, 16, 478–490. https://doi.org/10.1007/s12161-022-02435-8

Stitzer, L. (2020). Viewpoint: GMO vs non-GMO foods? There's no difference to your body or health. Retrieved 23 April, 2024 from https://geneticliteracyproject.org/2020/08/21/viewpoint-gmo-vs-non-gmo-foods-theres-no-difference-to-your-body-or-health/.

1. GMO soybeans

• replaced trans fat in non-GMOs by engineering a healthier oil.

• engineered to have oleic acid to regulate cholesterol level.

1. Golden rice

• engineered to have increase beta carotene content (Vitamin A) for proper functioning in immune system

However, GMOs also has its side effects. For example,

1. A modified canola oil into high vitamin A content cause the reduction of vitamin E (Young, 2016). Thus, the increase of targeted nutrient may reduce other nutitional contents.

2. Modified transgenic Brazillian nuts incrase allergens (Wieczorek, 2014). Thus, GMO may introduce new allergens. Because, some individuals may be allergic to the new protein produced.

Therefore, GMO are engineered to be more nutritious than non-GMO. However, more studies must be done to study for its long-term effects on human health.

References

Wieczorek, A. (2014). GMOs and Human Health I: Does eating foods from GMO crops cause allergies? University of Hawaii at Manoa. https://www.ctahr.hawaii.edu/biotechinfocus/images/bulletinpdf/Bulletin_Issue10.pdf

Young, S. (2016, March 24). GMO and the Nutritional Content of Food - Discovery Eye Foundation. Discovery Eye Foundation. https://discoveryeye.org/gmo-and-nutritional-content-of-food/

Group members:

Alexis (82390), Angel (82433), Elizabeth (83721), Estelynn (83790), Tony (85943), Badrul (84523)

Yes, genetically modified food tend to be more nutritious than non-GMO foods.

1. Increased Vitamin Content

GMOs can be engineered to produce higher levels of specific vitamins. For example, vitamin-enriched crops can be developed to address deficiencies in populations where certain vitamins are lacking in the diet. One of the most well-known examples is Golden Rice, which has been genetically modified to produce higher levels of beta-carotene, a precursor of vitamin A.

2. Improved Mineral Content

GMOs can be engineered to accumulate higher levels of essential minerals such as iron, zinc, and calcium. This can help address micronutrient deficiencies, particularly in regions where diets are lacking in these nutrients. Calcium deficiency can lead to bone disorders such as osteoporosis.

Calcium-biofortified oranges have been developed to contain higher levels of calcium, providing a source of this essential mineral in regions where dairy products are not widely consumed.

Anna

Claudina

Daniashaza

Dini

Felicia

Husna

Other sources indicate that there is no nutritional difference between GM foods and their non-GM counterparts unless the GM crops have been intentionally modified for nutritional enhancement. For example, biofortified crops like Golden Rice have been genetically engineered to produce β-carotene, which can benefit human health.

However, there are also viewpoints suggesting that non-GMO foods might be more nutrient-dense, containing higher levels of essential vitamins and minerals. It's important to note that the nutritional content can vary based on many factors, including the type of crop, environmental conditions, and agricultural practices.

In summary, while there may be some differences in specific nutrients, the overall nutritional value of GM foods compared to non-GM foods tends to be similar, with certain exceptions where genetic modification has been used to enhance nutritional content. It's always a good idea to consider a variety of sources and consult with nutrition experts when making decisions about your diet.

References

https://link.springer.com/article/10.1007/s12161-022-02435-8.

https://geneticliteracyproject.org/2020/08/21/viewpoint-gmo-vs-non-gmo-foods-theres-no-difference-to-your-body-or-health/.

Emily, sing Yee, Chng Jie, Sze Jie, Yi Shan, Darren, Yu Vui, Clement, Jing Jie

Amna, Qamar, S., Tantray, A.Y., Bashir, S.S., Zaid, A., Wani, S.H. (2020). Golden Rice: Genetic Engineering, Promises, Present Status and Future Prospects. In: Roychoudhury, A. (eds) Rice Research for Quality Improvement: Genomics and Genetic Engineering. Springer, Singapore. https://doi.org/10.1007/978-981-15-5337-0_25

Bawa, A. S., & Anilakumar, K. R. (2012). Genetically Modified foods: safety, Risks and Public Concerns—a Review. Journal of Food Science and Technology, 50(6), 1035–1046. National Library of Medicine. https://doi.org/10.1007/s13197-012-0899-1

Group Members

Mierrah

Azzaty

Eva

Fatihah

Cassandra

Example of GM food that is more nutritious than non GM food:

1. GM soybean : engineered to produce healthier oils. it contains less saturated fat and more omega-3 fatty acids, which is beneficial for heart health.

2. ⁠golden rice : engineered to produce beta carotene, which is a precursor for vit A and is crucial in preventing vit A deficiency. iron-biofortification of rice can help reduce iron deficiency anemia

3. ⁠sorghum and cassava : genetically modified to have higher level of amino acids and proteins, which are essential for human nutrition

Group Members: Fathin Ainin Sofia, Nur Eriesya Syazwa, Afriena Shazzana, Nur Fatin Hanani, Nur Fatihah Salfia

Reference:

Alexis, A. C. (2021) Genetically Modified Foods: Myths vs. Facts. Medical News Today. Retrieved from https://www.medicalnewstoday.com/articles/genetically-modified-foods-myths-vs-facts

• Nutritional Benefits of Genetic Modification:

  • Genetic modification (GM) can enhance nutritional content in foods, like with "Golden Rice" producing beta-carotene (converted to vitamin A).

  • This can address deficiencies in regions lacking certain nutrients, improving health outcomes.

• Primary Goal of GM Foods:

  • Most GM crops aim to boost yield, resist pests, or enhance farming efficiency.

  • Nutritional changes depend on specific traits engineered into the crop.

• Overall Conclusion:

  • GM foods may offer nutritional advantages, but not universally.

  • Nutritional impact varies by modification type and crop.

Group name:

1. Andrian Tomson 83221 (g3)

2. Jazuli Haziq 82616(g1)

3. Isaac Richard Teo (g3)

4. Awangko Samarqandi (g2)

Genetic modification can improve the nutritional content of some foods.

- For example, low linoleic acid canola oil has been genetically modified to reduce trans fat content (Facts, 2015).

- GMO soybeans have been modified to contain healthier oils that can replace oils containing trans fats (Nutrition, 2023).

Biofortification - modify crops to enhance their nutrient content, such as adding more vitamins or minerals.

- For example of biofortification is Golden Rice, which is genetically modified to produce beta-carotene, a precursor to vitamin A. This modification aims to address vitamin A deficiency, particularly in regions where rice is a staple food.

Other example of GMO is alfalfa. It enhanced flavor and appearance using genetic modification

A genetically modified food is more nutritious than its non-GMO depends on the specific modification and the intended purpose of the genetic engineering.

References:

Facts, B. F. (2015, August 17). VIDEO: Is there a nutritional difference between Genetically Modified and Non-Genetically Modified foods? | BestFoodFacts.org. Best Food Facts. https://www.bestfoodfacts.org/video-gm-nutritional-diff/

Nutrition, C. F. F. S. a. A. (2023, May 12). Understanding new plant varieties. U.S. Food And Drug Administration. https://www.fda.gov/food/food-new-plant-varieties/understanding-new-plant-varieties

Group members

Kathleen

Pamela

Anne

Wardah

Wardatul

Pink Pineapples are GMO crops fortified to contain higher levels of lycopene, a nutrient that’s essential for health and used to help slow the spread of cancer cells. Lycopene is called a carotenoid, and it helps the body protect against cell damage via its antioxidant properties

Another example is cereal crops that have been biofortified with heart-healthy fats for low fish intake and elderly populations that are vulnerable to cardiovascular disease.

In conclusion, genetically modified food tend to be more nutritious than non-genetically modified food.

Reference:
Chey, S. (2018). GMOs: Where we stand nutritionally. https://sph.umich.edu/pursuit/2018posts/gmos.html.
International Rice Research Institute. (2018). Golden Rice FAQs. International Rice Research Institute. https://www.irri.org/golden-rice-faqs.
Smyth, S. J. (2019). The human health benefits from GM crops. Plant Biotechnology Journal, 18(4). https://doi.org/10.1111/pbi.13261.


Group members:
AESYATUL HUSNA BINTI MAHARUN@AZMI (86250)
LAVENIA ANAK MICHAEL MANUS (84289)
LEE YU TING (84304)
VELDA RATNA BUNTHARA (86147)
WIREEANNESILVIANIS BINTI WONGKIN (86059)

1. Enhanced Nutrient Content: GMOs can be engineered to have higher levels of certain nutrients. For example, "Golden Rice" has been modified to produce beta-carotene, a precursor to vitamin A, which can help address vitamin A deficiency in populations that rely heavily on rice as a staple food.

2. Improved Protein Quality: GMOs can be designed to have improved protein quality by increasing the content of essential amino acids or reducing the content of less desirable ones. This can lead to more nutritionally balanced diets, especially in regions where protein deficiency is a concern.

3. Increased Yield and Availability: GMOs engineered for traits like pest resistance or drought tolerance can result in higher crop yields and increased availability of food. This can improve access to a diverse range of foods, contributing to better overall nutrition.

4. Reduced Food Waste: GMOs can be engineered to have a longer shelf life or improved resistance to post-harvest losses, reducing food waste and ensuring that more nutritious food reaches consumers.

5. Healthier Fats: Some GMOs have been developed to produce oils with healthier fat profiles, such as reduced levels of saturated fats or increased levels of beneficial fats like omega-3 fatty acids.

grp members:

azzira

aiza

baizatul

affifah

mas aina

zinger

Group members:

Daim, Haisley, Amir, Haziq, Kenny, Amos, Amirul, Mubarak, Badrul