Genetically Modified Foods: Have They Reduced Cardiovascular Risk?
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Genetically modified organisms (GMOs) have been the subject of much debate due to their potential impact on human health, and in particular cardiovascular disease (CVD), the leading contributor to death worldwide. Although GMOs are used to improve agricultural properties, emerging nutritional engineering focuses on modifying food composition to produce foods high in polyunsaturated fatty acids, with the potential to correct an imbalance between omega-6 and omega-3 fatty acids and decrease the associated centrality of CVD; and evaluated GMO safety, plant-based diets, biofortified crops, and omega-6/omega-3 ratios. This review evaluated both the positive (protective) and harmful (adverse) associations of GMO consumption to provide a more balanced perspective on the safety/benefit relationship. GMO foods have been found by regulatory bodies to be no less safe than equivalent conventional foods for human health and potential adverse effects. Nutritional biofortification holds great potential because it involves creating crops with higher levels of omega-3 fatty acids, which have been shown to reduce inflammation and improve lipid profiles. Plant-based diets incorporating such enhancements are associated with lower CVD incidence and mortality. GMO food products do not increase the risk of CVD unless they involve ultraprocessed foods combined with GMOs, while also providing pathways to optimally improve the diet to lower CVD risk, mainly by balancing polyunsaturated fatty acids. Overall, the risk is not in GMO foods but remains in the overall diet.