The US Department of Agriculture (USDA) has approved the commercial planting of a potato that has been genetically engineered to reduce the amounts of a potentially harmful ingredient in French fries and potato chips.
The move comes in response to concerns from consumers about the safety of genetically engineered crops and demands to label such foods.
Developed by food company J R Simplot, the potato's DNA has been altered in such a way that less amount of a chemical known as acrylamide is generated when the potato is fried, The New York Times reported.
The chemical is said to cause cancer in rodents and is a suspected human carcinogen. However, the National Cancer Institute said that it is not certain if the levels of the chemical found in food are harmful to human health.
USDA found that the levels of various nutrients in the potatoes were in the normal range, except for the substances targeted by the genetic engineering.
As reported by the news agency, the potato, which comes in Russet Burbank, Ranger Russet and Atlantic varieties, is also said to be bruise-resistant as bruising of potatoes during harvesting, shipping or storage can make it unusable.
In 2013, the Food and Drug Administration issued certain guidelines to be followed during growing, handling and cooking of potatoes in order to reduce levels of acrylamide, which is also found in some baked goods, coffee and other foods.
Image: The potato's DNA has been altered in such a way that less amount of a chemical known as acrylamide is generated when the potato is fried. Photo: courtesy of SOMMAI / FreeDigitalPhotos.net.
