Study: GM potato’s health benefits trump biotech fears

A new study by Iowa State University researchers suggests the potential health benefits of J.R. Simplot’s genetically engineered Innate potato may outweigh consumer concerns about biotechnology.

The first generation of Innate spuds obtained USDA approval on Nov. 10. It was developed with traits including non-browning, reduced bruising and about 70 percent less acrylamide — a chemical formed when certain foods are fried or baked above 250 degrees that laboratory testing shows could contribute to cancer.

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