La edición genética, bioquímica y biología aplicada en la nutrición: Revisión bibliográfica

Abstract

Gene editing has emerged as an innovative strategy to enhance the nutritional quality of crops and animal‑derived foods. This literature review summarizes major advances between 2017 and 2025 with an emphasis on the use of CRISPR/Cas tools to increase micronutrients, modulate fatty‑acid profiles, and reduce allergens. PubMed, Scopus, and Web of Science were searched using the terms “gene editing,” “nutrition,” “CRISPR,” and “biofortification.” Forty‑five original and review articles were included. Results demonstrate substantial improvements in vitamin A content in edited rice, increased iron and zinc in wheat, and optimized lipids in pigs via FASN gene editing. Human clinical trials remain scarce and regulatory and ethical challenges persist. Gene editing offers promising opportunities to address global nutritional deficiencies, provided that rigorous safety and public acceptance evaluations are maintained.