Adequacy of methods for testing the safety of genetically modified foods

  title={Adequacy of methods for testing the safety of genetically modified foods},
  author={Harry A. Kuiper and Hubert Noteborn and Ad Peijnenburg},
  journal={The Lancet},

What impact do genetically modified (GM) food have on our health

Some of the presented studies have been conducted by biotechnology companies responsible of commercializing these GM plants but without scientific evidence showing that GM food is safe, and the choice between traditional and non-conventional food remains to be decided exclusively by the consumers.

Assessment of the food safety issues related to genetically modified foods.

It is concluded, among others that, that application of the principle of substantial equivalence has proven adequate, and that no alternative adequate safety assessment strategies are available.

Food Safety Assessment of Genetically Modified Crops

well known in rats fed similar diets, and that the sample size (six rats) was too small to draw any conclusions. Following the production of the first transgenic plants, health issues The report by

Can Science Give Us the Tools for Recognizing Possible Health Risks of GM Food?†

The conclusion appears to be that as the tools for the recognition and indeed for the elimination of the risks GM foods may present for us are available or can be developed, it is the will and the funding for such work that needs to be found.

Approaches to assessment of the allergenic potential of novel proteins in food from genetically modified crops.

  • I. KimberR. Dearman
  • Biology
    Toxicological sciences : an official journal of the Society of Toxicology
  • 2002
The intention is to look more broadly at the strategy for assessment of allergenic potential, the challenges such assessments pose for the practicing toxicologist, and how some of these might best be addressed.

Lack of detectable allergenicity of transgenic maize and soya samples.

Transgenic plants and biosafety: science, misconceptions and public perceptions.

Large numbers and the absence of any negative reports of compromised biosafety indicate that genetic modification by biotechnology poses no immediate or significant risks and that resulting food products from GM crops are as safe as foods from conventional varieties.

Évaluation de l'équivalence en substance

Some foods have been consumed over centuries, while others have been introduced to Europe, for example, from the New World (maize, potato, tomato) or Asia (rice, spices, soybean). The concept of



Genetically modified foods:safety issues.

Regulatory oversight and safety assessment of genetically-modified foods in the European Union, administrative oversight to ensure safety of biotechnologically-produced foods in Japan and the role of the public and federal advisory committees in providing advice to the government on agricultural science policy are reviewed.

Intestinal fermentation lessens the inhibitory effects of phytic acid on mineral utilization in rats.

It is concluded that the negative effects of PA on mineral balance are relatively minor compared with the stimulatory effect of RS, and the mineral balance was restored to the control values.

Regulation of hepatic transthyretin messenger RNA levels during moderate protein and food restriction in rats.

The changes in liver transthyretin mRNA levels could partially explain the changes in serum tranSTHYretin in food-restricted rats.

Biotechnology and food safety : report of a joint FAO/WHO consultation, Rome, Italy, 30 September-4 October 1996

Background scope food safety consideration safety assessment special issues conclusions recommendations references.

Beyond ‘substantial equivalence’

Showing that a genetically modified food is chemically similar to its natural counterpart is not adequate evidence that it is safe for human consumption.

R e g u l ation of hepat i c t r a n s t hyretin messenger RNA levels during moderate protein and food restriction in rat s

  • J Nutr

Some observations on the phenomenon of caecal enlargement in the rat . I n : Gali CL , Paoletti R , Vettorazzi G , e d s . Chemical toxicology of food