Safety Considerations of DNA in Food

@article{Jonas2001SafetyCO,
  title={Safety Considerations of DNA in Food},
  author={D. A. Jonas and Ibrahim Elmadfa and Karl-Heinz Engel and Knut J Heller and Gunhild Kozianowski and Ariane K{\"o}nig and D. M{\"u}ller and Jean François Narbonne and Wilfried Wackernagel and J. Kleiner},
  journal={Annals of Nutrition and Metabolism},
  year={2001},
  volume={45},
  pages={235 - 254}
}
Recombinant DNA techniques are capable of introducing genetic changes into food organisms that are more predictable than those introduced through conventional breeding techniques. This review discusses whether the consumption of DNA in approved novel foods and novel food ingredients derived from genetically modified organisms (GMOs) can be regarded as being as safe as the consumption of DNA in existing foods. It concludes that DNA from GMOs is equivalent to DNA from existing food organisms that… 

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