Emma Wu

Pathological Effects of Acrylamide Consumption and the Role of Genetically Modified Potatoes

Started Mar. 6, 2026

Abstract or project description

Genetically modified crops are plants whose DNA has been altered using modern biotechnology. This process involves modifying genetic material in order to introduce beneficial traits to crops which then can enhance food safety. While scientific organizations generally consider genetically modified foods as safe as their counterparts, public skepticism continues to influence worldwide acceptance. Fears on the long term health risks often overshadow the positive contributions they can provide. One example is the genetic modification of lower acrylamide of potatoes. Potatoes produce a chemical called acrylamide when cooked at high temperatures. Acrylamide is widely classified as a probable carcinogen, raising concerns over human health. Some studies have suggested that the risk of uterine cancer increased with increasing dietary acrylamide exposure. While governments can issue warnings or guides, genetic engineering of the potato can effectively reduce the levels of acrylamide. Genetically modified potatoes, engineered to produce less acrylamide, offer an approved and safe alternative as a potential strategy to prevent possible long-term health risks associated with acrylamide, like cancer. While information, as of now, cannot prove a definite link between dietary acrylamide and cancer, maintaining a precautionary approach is key to reducing potential long-term health risks.