Socio-Economic Considerations in Biotechnology Regulation 2013
DOI: 10.1007/978-1-4614-9440-9_9
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Cited by 4 publications
(2 citation statements)
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“…Crops have increased yields, contributing to higher household incomes, poverty reduction and enhancement of household food security [38]. Biofortified genetically modified (GM) crops have been improving the nutritional quality of food, including increasing proteins (canola, corn, potato, rice, wheat); improving oils and fatty acids (canola, corn, rice, soy); increasing vitamin contents (potato, rice, strawberry, tomato); and increasing mineral availability (lettuce, rice, soy, corn, wheat) [39]. Nutritionally enhanced foods are preventing and/or treating leading causes of death such as cancer, diabetes, cardiovascular disease and hypertension.…”
Section: Improved Nutrition and Healthmentioning
confidence: 99%
“…Crops have increased yields, contributing to higher household incomes, poverty reduction and enhancement of household food security [38]. Biofortified genetically modified (GM) crops have been improving the nutritional quality of food, including increasing proteins (canola, corn, potato, rice, wheat); improving oils and fatty acids (canola, corn, rice, soy); increasing vitamin contents (potato, rice, strawberry, tomato); and increasing mineral availability (lettuce, rice, soy, corn, wheat) [39]. Nutritionally enhanced foods are preventing and/or treating leading causes of death such as cancer, diabetes, cardiovascular disease and hypertension.…”
Section: Improved Nutrition and Healthmentioning
confidence: 99%
“…Extensive research involving a variety of breeding technologies has been undertaken over the past 20 years on nutritional quality that includes: enhanced protein (canola, corn, potato, rice, wheat); increased oils and fatty acids (canola, corn, rice, soy); improved carbohydrates (corn, potato, sugar beet, soy); increased vitamins (potato, rice, strawberry, tomato); and increased mineral availability (lettuce, rice, soy, corn, wheat) ( Newell-McGloughlin 2014 ). Early evidence is indicating that research on nutritional quality will benefit from genome editing technologies.…”
Section: Introductionmentioning
confidence: 99%