Genetically modified spud healthier, creators say

Biologists in Idaho are hoping their breakthrough potato, which they say deliverssuperior taste and health benefits, will quell suspicions about the safety of genetically modified foods.

The modified Russet Ranger, which has no eyes or bruises, is in a preliminary research phase at Idaho's J. R. Simplot Co. Researchers say the altered potato's gene structure will rebuff acrylamides, a natural byproduct that is produced when starchy foods are cooked at high temperatures.

"It's five years down the road and only if consumers really want it," said Caius Rommens, Simplot's lead biologist on the project. "But this could be the first. It's a breakthrough the first time genetic modification ever enhanced flavour."

Rommens said two genes were removed from the potatoes and were replaced with alternates. He noted thatthe new potato can be stored longer before its starches break down and sugars build up.

Earlier studies have indicated that storage methods and sugar composition in potatoes may influence acrylamide formation.

Swedish scientists warned in 2000 that acrylamide compounds posed a potential cancer risk. The U.S. Food and Drug Administration is continuing to research acrylamide's effects, while Health Canada says that people can have fried or deep-fried foods in moderation, noting that in small amounts, acrylamide won't pose health problems.

Fred Zerza, a Simplot spokesperson, said the company knows that consumers have been wary of genetically modified foods, citing health concerns.

"Presumably a higher-quality potato would receive consumer acceptance, but that's a question mark," Zerza said. "There's been an indication that there's a reluctance of consumers in this country and, to a greater extent, in Japan and Europe."

Some groups oppose 'Frankenfoods'

Some organic food groups have vigorously opposed scientifically altering crops, saying "Frankenfoods" could endanger public health.

Gregory Jaffe, biotechnology project director for the Center for Science in the Public Interest in Washington, D.C., said all altered food products should be rigorously tested and regulated. Genetically modified food testing standards for toxins, allergens and other health risks must beexhaustive, he said.

Health Canada has approved a wide variety of genetically modified foods, including corn, flax, potatoes, soy beans, tomatoes and canola, for sale in the marketplace.

The "Flavr Savr" tomato was the first genetically engineered food available for sale in the U.S. in May 1994. Scientists said they had successfully slowed the tomato's ripening process, allowing for a firmer, fleshier fruit. Health Canada approved the genetically engineered tomato in February 1995.