Genetically-modified foods

WUTHRICH B (1999) Food additives and genetically modified food - a risk for allergic patients Schweiz Rundsch Med Prax. 88 (14) 609-14, 616-18. 

Pryme, I.F. and Lembcke, R. (2003). In vivo studies on possible health consequences of genetically modified food and feed - with particular regard to ingredients consisting of genetically modified plant material, Nutrition and Health, 17, 1-8. 

The plant-based production of vaccines is a potentially transformative technology, but the use of a similar technology for agricultural biotechnology has stimulated significant public debate, especially focused on genetically modified foods (GM foods). 

Bernstein, J.A., et al., Clinical and laboratory investigation of allergy to genetically modified foods, Environ. Health Perspect., Ill, 1114, 2003. 

Some of the key needs in this area were discussed during a workshop Assessment of the Allergenic Potential of Genetically Modified Foods held in 2001 in North Carolina, [122], and many of the research requirements identified then are still current today. 

Hollingworth, R.M., Bjeldanes, L.F., Bolger, M., Kimber, I., Meade, B.J., Taylor, S.L. and Wallace, K.B., Society of Toxicology position paper. The safety of genetically modified foods produced through biotechnology. Toxicol. Sci., 71,2, 2003. 

Metcalfe, D.D., Introduction What are the issues in addressing the allergenic potential of genetically modified foods Environ. Health Perspect., Ill, 1110, 2003. 

FAOAVHO. Evaluation of the allergenicity of genetically modified foods. Report of a joint FAOAVHO Expert Committee. Food and Agriculture Organization of the United Nations and World Health Organization, FAO, Rome, 2001. 

The area of biotechnology or genetically modified foods is an excellent context in which to examine how consumers form perceptions and attitudes toward a new technology (or even toward older technologies such as irradiation) related to food. Both proponents and opponents of biotechnology argue that their goal is to educate consumers so that they can make informed... 

Kuznesof, S. and Ritson, C. 1996. Consumer acceptability of genetically modified foods with special reference to farmed salmon. Br. Food J. 98(415), 39-47. 

Wansink, B. and Kim, J. 2001. The marketing battle over genetically modified foods False assumptions about consumer behavior. Am. Behav. Sci. 44, 1405-1417. 

Proposal for a Regulation of the European Parliament and of the Council on genetically modified food and feed (Official Journal of the European Communities (C304 E) of 30 October 2001, pp. 221M0). 

Novel foods, which include artificially-synthesized or genetically-modified foods, create a challenge for food safety monitoring. Even if novel foods pass standard safety assessments, they may generate delayed risks that result in problems which appear suddenly in a susceptible subpopulation. To take population heterogeneity into account, it is possible that in the future the safety of novel foods will be tested by human trials, as is standard practice in pharmacological research on new medicines (Lazarus, 1996). 

Taylor, S. and Hefle, S. (2001). Will genetically modified foods be allergenic J. Allergy Clin. Immunol., 107, 765-771. 

Each firm has a list of their most important customers, which they keep track of with great attention. Sellers of jet fuels must be aware of the economic health of the airlines, which depends on the budgets of the business and leisure travelers, which in turn depends on business profits and individual incomes, as well as of accident rates and wars. Sellers of fertilizers must be aware of droughts and locusts in farming regions, and of public opinion on the safety of genetically modified food. 

The genes in genetically modified foods have been manipulated in some way and usually contain genes from a different kind of life-form mixed with their own genes. Should food manufacturers be required to label genetically modified foods Why or why not ... 

GAO (2002) Genetically Modified Foods. Experts View Regimen of Safety Tests Adequate, hut FDA s Evaluation Process... 

The current methods available for testing food derived from modern biotechnology, e. g. for the content of genetically modified food, provide results in internal, not easily convertible units. This makes compliance with legal limits, which are usually given as mass fractions, difficult or even impossible. In order to improve this unsatisfactory situation, a definition of the measurands and standardization of all details of the evaluation procedure is proposed. Such measures... 

FIGURE 4 Ideal Foodomics platform to analyze genetically modified foods. GMO, genetically modified organism. Reproduced from Ref. (66J. 

Federoff, Nina V., and Nancy Marie Brown. 2004. Mendel in the Kitchen A Scientist s View of Genetically Modified Food. Washington D.C. Joseph Henry Press. 

Mosseley, B.E.B. 2001. How to make foods safer—genetically modified foods. Allergy 56(Suppl. 67) 61-63. 

Gendel, S.M. 1998. The use of amino acid sequence alignments to assess potential allergenicity of proteins used in genetically modified foods. Adv Food NutrRes 42 45-62. 

Goodman, R.E. and Hefle, S.L. 2005. Gaining perspective on the allergenicity assessment of genetically modified food crops. Expert Rev Clin Immunol l(4) 561-578. 

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