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General Information

Document type
  • Peer-reviewed journal article
GE organism
  • rice
  • soybean
  • apple
  • tomato
  • peanut
  • cassava
GE trait
  • quality
  • USA


  • positive effect
Safety for consumption
  • positive effect

Removing allergens and reducing toxins from food crops. Review Article

Gallo, M; Sayre, R
Current Opinion in Biotechnology. 2009 April. 20(2):191–196

Link to full text (journal may charge for access)

PMID: 19356919 DOI: 10.1016/j.copbio.2009.03.005 ISSN: 0958-1669


Genetic engineering is being applied to eliminate or substantially reduce plant-derived substances that can be harmful to human health in otherwise nutritious foods. Post-transcriptional gene silencing, most recently via RNA interference, has been used in efforts to remove allergens from rice, soybean, apple, tomato, and peanut. RNA silencing has the potential to simultaneously alter expression of all members of a multi-gene family in a tissue-specific manner with little collateral change in the plant. Similarly, RNA silencing, as well as the overexpression of a beneficial gene, have been used in transgenic cassava to reduce toxic cyanogens. These studies are illustrative of the future application of biotechnology toward production of foods that are of direct value to the consumer.


gene silencing, allergens, cyanogens


Funding source
  • Florida Agricultural Experiment Station
  • The Rockefeller Foundation
  • Bill and Melinda Gates Foundation
Funding country
  • United States
Funding type
  • government
  • NGO: independent

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Cite this study


Gallo, M, R Sayre. "Removing allergens and reducing toxins from food crops.." Current Opinion in Biotechnology 20.2 (2009): 191–196. Web. 14 Apr. 2024.


Gallo, M., & Sayre, R. (2009). Removing allergens and reducing toxins from food crops.. Current Opinion in Biotechnology, 20(2), 191–196. doi:10.1016/j.copbio.2009.03.005

Please verify citations before use, citations are automatically generated based on information stored within the GENERA database and therefore may or may not be correct.