Varieties of GMO Potatoes. The FDA completed its evaluation of GM potato varieties collectively known by the trade name Innate, according to a March 2015 FDA press release. Safety evaluation of GM foods includes toxicity, allergic potential, stability of the inserted gene, nutritional properties and unintended side effects.
The result of the study showed that: “the young rats fed the genetically modified potatoes grew smaller livers, hearts, and brains than the rats fed regular potatoes or non-GM potatoes spiked with lectin.”
On February 12 1999, Professors Edilbert van Driessche and Thorkild C. Bøg-Hansen, colleagues who had collected the responses, issued a memorandum supported by more that 20 other scientists who had studied Dr. Pusztai's findings (Lee and Taylor, 1999).
 Fedoroff, N. and Brown, N.M., Mendel in the Kitchen: A Scientist Looks at Genetically Modified Foods (Washington, DC: Joseph Henry Press, 2004) p. 103.  Transposons can be activated through the disruptions caused by the insertion process and also through those induced by tissue culture.
The debate over genetically modified food seems to be raging louder than ever. Many staunch food advocates are aggressively pushing for everything GMO to be eliminated from our diets; meanwhile ...
GMW: In your article for Independent Science News, you mention that “The GMO potatoes are likely to accumulate at least two toxins that are absent in normal potatoes”. Can you tell us which toxins these are and what health problems they may cause or exacerbate? About a year ago, I studied a research article written by some of my ex-colleagues.
The scientists who have studied Dr Pusztai's data say, however, that they have confirmed the accuracy of his findings, and they have protested at the way he has been treated. Professor Mihaly Sajgo, a biochemist at Godollo University of Agriculture, Hungary, said that he found Dr Pusztai's findings to be absolutely correct: ”The experiments [on genetically modified food] are premature and are not very controlled.
In the United Kingdom to date, four genetically modified food materials have gained full approval and are in commercial use: cheese produced with genetically modified chymosin, tomato paste from slow softening tomatoes, and genetically modified soya and maize.
10 times science challenged ‘studies’ suggesting GMOs are harmful. Layla Katiraee | January 25, 2019. A ctivists often cite the alleged health risks of genetically modified foods.
A team of scientists analyzed the genomes of hundreds of varieties of domestic sweet potatoes and found they had bits of DNA from a microbe commonly used in plant genetic engineering.