Nutritional and safety assessments of foods and feeds nutritionally improved through biotechnology.

  title={Nutritional and safety assessments of foods and feeds nutritionally improved through biotechnology.},
  author={Bruce M. Chassy and Jason J. Hlywka and Gijs A. Kleter and Esther J. Kok and Harry A. Kuiper and Martina McGloughlin and Ian C. Munro and Richard Phipps and Jessica E Reid and Jeffrey M. Stein and Jack M. Zabik},
  journal={Food and nutrition bulletin},
  volume={26 4},
The global demand for food is increasing because of the growing world population. At the same time, availability of arable land is shrinking. Traditional plant breeding methods have made and will continue to make important contributions toward meeting the need for more food. In many areas of the world, however, the problem is food quality. There may be enough energy available from food, but the staple foods lack certain essential nutrients. In the developed world, demand for "functional foods… 

Nutritional and safety assessment of foods and feeds nutritionally improved through biotechnology--case studies by the International Food Biotechnology Committee of ILSI.

  • K. Glenn
  • Business, Medicine
    Asia Pacific journal of clinical nutrition
  • 2008
The Golden Rice 2 case study will be presented as an example of a food crop nutritionally enhanced through the application of modern biotechnology to illustrate how the 2004 recommendations provide a robust paradigm for the safety assessment of "real world" examples of improved nutrition crops.

Animal nutrition with feeds from genetically modified plants

Results indicate that for compositionally equivalent GMP routine-feeding studies with target species generally add little to nutritional and safety assessment, and it is suggested that studies made with animals will play a much more important role in insuring the safety of these 2nd generation constructs.

Nutritional and safety assessments of foods and feeds nutritionally improved through biotechnology: case studies: executive summary of a task force report by the International Life Sciences Institute, Washington, D.C.

5 case studies of crops with improved nutritional value examine the principles and recommendations published by the Intl.

Agricultural Biotechnology for Health and the Environment

Due to the social circumstances surrounding agricultural biotechnology, its potential to help achieving environmental improvement and more healthy foodstuffs has not been actualized. With respect to

Nutrient biofortification of food crops.

Traditional agricultural approaches can marginally enhance the nutritional value of some foods, but the advances in molecular biology are rapidly being exploited to engineer crops with enhanced key nutrients.

Biotechnology in nutrition and food engineering

It is understood that biotechnology is a collection of techniques some of which may involve genetic engineering for the production of genetically modified foods (GMO), and the term “genetically modified” is applied only to products that have been genetically engineered.

Modifying agricultural crops for improved nutrition.

Nutrient Assessment of GMOs

The nutritional component variation and nutrient use efficiency of hundreds of GM plants (both first and second generation) have been evaluated and did not show any negative influences on the nutrient and food safety of GMOs.

The Intersection of Plant Breeding, Human Health, and Nutritional Security: Lessons Learned and Future Perspectives

This work reviews plant breeding efforts to address nutritional impoverishment and the importance of consumer perception of flavor, nutrition, and quality and focuses on the nexus of plant breeding, human health, and nutritional security as a foundation for future plant improvement strategies.

GENETICALLY MODIFIED FOOD CROPS AND PUBLIC HEALTH Cultivos alimenticios genéticamente modificados y salud pública

It was concluded that GM food crops are no more risky than those genetically modified by conventional methods and that these GM crops might contribute towards reducing the amount of malnourished people around the world, however, all this needs to be complemented by effective political action aimed at increasing the income of people living below the poverty-line.



Modern food biotechnology: overview of key issues

Apart from occasional outbreaks of bacterial contamination, the consumption of food in the developed world is generally associated with relatively little risk to the health of the population. In

Nutritional assessment of feeds from genetically modified organism

Proposals for nutritional assessment of GMO including search for unexpected (unintended) effects and aspects of safety assessment are discussed in the paper.

Safety Assessment of Foods Derived from Genetically Modified Microorganisms

Microorganisms have a long history of use in food production, e.g. in the production of sausages, cheeses, etc. Roughly one quarter of all food products rely on microbiological processes, and the

The safety of foods developed by biotechnology.

The safety assessment approach addresses new varieties of food crops developed by both traditional and newer methods of genetic modification and provides guidance on how safety issues should be addressed.

Three Criteria for Establishing the Usefulness of Biotechnology for Reducing Micronutrient Malnutrition

  • H. Bouis
  • Economics, Medicine
    Food and nutrition bulletin
  • 2002
A simulation model for India and Bangladesh demonstrated that $42 million invested in conventional breeding in developing and planting iron- and zinc-dense varieties of rice and wheat on only 10% of the acreage used for these crops would return $4.9 billion in improved nutrition and higher agricultural productivity.

Genetically engineered foods: implications for food allergy

Consumer exposure to these novel proteins is very low and unlikely to result in allergic sensitization, and the adequacy of the current approach to the assessment of the potential allergenicity of foods produced through agricultural biotechnology has been the subject of considerable scientific and regulatory debate.

Nutritional genomics: manipulating plant micronutrients to improve human health.

The term "nutritional genomics" is used to describe work at the interface of plant biochemistry, genomics, and human nutrition.

Safety evaluation of genetically modified foods

  • M. Martens
  • Biology, Medicine
    International archives of occupational and environmental health
  • 2000
Substantial equivalence is established by the determination of the phenotypic characteristics and the complete chemical composition of the plant including nutrients, toxicants, antinutrients, and allergens and the possible allergenicity of the expressed proteins is evaluated.