Genetic and society - Article Example

due: U.S.D.A Approves Modified Potato. The Innate potato The article from the New York Times analyses the economic and health effects of genetically modified food. It brings into perspective an innate potato genetically modified to abuse harmful ingredients amounts in potato chips and French fries. An alteration of its DNA makes it produce less acrylamide chemical when fried (Pollack, para.1). The pro of innate potato, when fried is that acrylamide chemical levels are 50 to 75 percent lower in comparison with non-engineered potatoes.

The Department of Agriculture has approved planting innate potatoes for commercial purposes. It benefits processors and farmers because its bruise resistance making it financially cost effective. The cons of innate potatoes are that, some researchers think that, though approved the technology is not regulated adequately as the methods used to suppress the genes are not well comprehended. Some of the substances important to the crop for pest protection and nitrogen use are also being suppressed.

Consumers, restaurants and food companies have expressed health concerns by rejecting such crops for it may cause cancer. Simplot Company engineering the potato says the potato has genes such as bacteria and promises of its health benefits (Pollack, para.1-3, 9).In conclusion, the innate potato has both economic and health effects. The approval of this potato by the national potato Council has reservations. The food industry had been advised to reduce acrylamide levels by the F.D.A by issuing a guideline on potato handling from farm to cooking.

Undoubtedly, many companies have adopted this measure and do not need the genetically engineered potato.Work citedPollack, Andrew. "U.S.D.A. Approves Modified Potato. Next Up: French Fry Fans." The NewYork Times. The New York Times, 7 Nov. 2014. Web. 10 Feb. 2015. .