fortified foods

The use of modern gene editing tools, such as CRISPR/Cas9 or TALEN, makes it possible to modify the genome of organisms, so that they present desirable characteristics, of interest to citizens. One of the most exciting possibilities is enriching the nutrient content and other components of food. Gene editing is faster and cheaper than conventional techniques, including first-generation biotechnological tools. Instead of inserting entire genes from other species, gene editing allows precise and targeted changes to alter the genetic load of crops, allowing the creation of foods with different or improved properties.

Nutrients and health

We know that fruits, vegetables and whole grains are essential to human nutrition and benefit consumers' health. But most people do not ingest the quantity or diversity recommended for good health, especially amino acids and essential fatty acids, vitamins or minerals. One of the proposals being studied by scientists is to increase nutrient levels in the foods most consumed by the population, or even introduce nutrients that do not exist in certain high-consumption foods, making it easier for the population to enjoy a healthy and balanced diet.

The concept of food as medicine has existed since ancient times, not only for its nutritional properties, but also for its bioactive contents. These natural compounds are not technically essential, but they can improve health. Bioactives include polyphenols, short-chain fatty acids and sterols, which are recorded in the literature as reducing the risks of inflammation, obesity, cardiovascular health and cognition, among others.

In addition to improving the nutritional condition, or the presence of bioactives, gene editing makes it possible to eliminate some characteristics of foods considered undesirable.

Examples

The genomes of soybean and canola have been edited to produce a healthier fatty acid profile, making their oils more similar to olive oil. Likewise, bananas and rice have been improved to considerably increase vitamin A contents, with the primary aim of reducing childhood blindness. Other crops have been enriched with vitamin E, iron and zinc using only small edits to existing genes.

These nutrients were identified as initial targets because they are important deficiencies in many people's diets. Proper gene editing could mean that fewer servings of fruits and vegetables will be needed to meet nutrient intake goals. This could even eliminate supplements, which contain high doses of vitamins, but do not contribute to satisfaction or satiety, and can cause unwanted side problems.

Tomatoes are one of the main examples of gene-edited foods. Researchers in Japan used gene editing to increase levels of GABA (gamma-aminobutyric acid), which may help reduce the risk of mental or heart health problems, being the first food marketed with characteristics improved by gene editing.

High levels of oxalic acid can trigger flare-ups in people with gout, a painful inflammatory condition, or kidney stone formation. Gene editing has been used to reduce the levels of oxalic acid naturally present in tomatoes, which could be extended to other foods that are contraindicated for patients prone to gout or stones.

From an organoleptic point of view, gene editing can be used to increase sweetness, reduce bitterness and make the flavor and aroma more pleasant, improving the predisposition to consume healthier foods, which can open new business prospects in the food area.

Interactions

However, scientific research does not simply end with gene editing and increasing nutrient or bioactive levels, as there are synergistic or antagonistic interactions between them.

Some combinations increase the absorption and activity of compounds, but in other cases, interactions may result in reduced absorption or function through inactivation or competition. Likewise, it is necessary to ensure that healthy compounds are not eliminated.

For example, attributes considered negative – such as bitterness – generally come from beneficial bioactive compounds. Therefore, in addition to technological advances in improving the nutritional condition and functionality of foods, it is essential to investigate the real positive impacts on consumers' health and quality of life.

Décio Luiz Gazzoni, researcher at Embrapa and member of the Sustainable Agro Scientific Council