ST. LOUIS, MO, October 22, 2020 – More than two billion people worldwide suffer from micronutrient malnutrition due to deficiencies in minerals and vitamins. People in developing countries are most affected, as their diets are typically dominated by starchy staple foods, which are inexpensive sources of calories but contain low amounts of micronutrients. In a perspective paper, “Multiplying the efficiency and impact of biofortification through metabolic engineering,” recently published in Nature Communications, an international team of scientists, led by Ghent University, explain how plant genetic engineering can help to sustainably address micronutrient malnutrition.

Micronutrient malnutrition leads to severe health problems. The highest numbers of people affected by mineral and vitamin deficiencies live in Africa and Asia. For instance, vitamin A and zinc deficiency are leading risk factors for child mortality. Iron and folate deficiency contribute to anemia, physical and cognitive development problems. Often, the people affected are not aware of their nutritional deficiencies, which is why the term ‘hidden hunger’ is also used. The long-term solutions are that all people are made aware of healthy nutrition through education, and raising incomes so that all can afford a balanced diet all year round. However, more targeted interventions are required in the short and medium run.

One intervention is to breed staple food crops for higher micronutrient contents, also known as ‘biofortification’. Over the last 20 years, international agricultural research centers have developed biofortified crops using conventional breeding methods, including sweet potato and maize with vitamin A and wheat and rice with higher zinc contents. These crops were successfully released in various developing countries with proven nutrition and health benefits. However, conventional breeding approaches have certain limitations.

In the Nature Communications perspective, the scientists report how genetic engineering can help to further enhance the benefits of biofortified crops. “Transgenic approaches allow us to achieve much higher micronutrient levels in crops than conventional methods alone, thus increasing the nutritional efficacy. We demonstrated this for folates in rice and potato,” says Dominique Van Der Straeten from Ghent University in Belgium, the paper’s lead author. “We also managed to reduce post-harvest vitamin losses significantly,” she adds.

Another advantage of genetic engineering is that high amounts of several micronutrients can be combined in the same crop. “This is very important, as impoverished people often suffer from multiple micronutrient deficiencies,” says co-lead Howarth Bouis from the International Food Policy Research Institute and 2016 World Food Prize winner.

Genetic engineering can also help to combine micronutrient traits with productivity-increasing agronomic traits, such as drought tolerance and pest resistance, which are becoming ever more relevant with climate change. “Farmers should not have to make difficult choices between crops that either improve nutrition or allow productive and stable harvests. They need both aspects combined, which will also support widespread adoption,” says co-author Donald MacKenzie, PhD, executive director of the Institute for International Crop Improvement at the Donald Danforth Plant Science Center.

The authors acknowledge that genetic engineering is seen skeptically by many, even though research shows that the resulting crops are safe for human consumption and the environment. However, the public’s reservations around genetic engineering, which may often be conflated with concerns around corporate concentration in agriculture, may be lessened by more support of public sector and humanitarian efforts.  One of the reasons for the public reservations is also that genetic engineering is often associated with large multinational companies. “Biofortified crops may possibly reduce some of the concerns, as these crops are developed for humanitarian purposes. Public funding is key to broader acceptance,” said MacKenzie.

Scientists from the following organizations contributed to the paper (in alphabetical order):

• Chinese Academy of Agricultural Sciences, China
• Donald Danforth Plant Science Center, USA
• ETH Zurich, Switzerland
• Ghent University, Belgium
• HarvestPlus, USA
• International Center for Tropical Agriculture (CIAT), Colombia
• International Food Policy Research Institute (IFPRI), USA
• International Plant Biotechnology Outreach, Belgium
• International Rice Research Institute (IRRI), The Philippines
• KU Leuven, Belgium
• National Chung Hsing University, Taiwan
• University of Goettingen Germany
• University of Liege, Belgium

About The Donald Danforth Plant Science Center
Founded in 1998, the Donald Danforth Plant Science Center is a not-for-profit research institute with a mission to improve the human condition through plant science. Research, education and outreach aim to have impact at the nexus of food security and the environment, and position the St. Louis region as a world center for plant science. The Center’s work is funded through competitive grants from many sources, including the National Institutes of Health, U.S. Department of Energy, National Science Foundation, and the Bill & Melinda Gates Foundation. Follow us on Twitter at @DanforthCenter

Media contact: Karla Roeber, (314) 406-4287, kroeber@danforthcenter.org