Health and safety issues pertaining to genetically modified foods

Food and Health: Expanding the Agenda for Health Psychology

In this article I consider the changing context and constitution of food in contemporary society, and the variety of ways it is bound up in health, identity and social relations. In particular, I briefly discuss the position of food in health, illness, embodiment, and the ways that food is becoming increasingly medicalized and politicized. I suggest that the treatment of food in health psychology research has frequently been overly simplistic, and argue that we need to take greater account of the complexity of food and its intricate relations to health and illness in our research if we are to investigate this topic comprehensively, and seek to contribute to better understandings and outcomes for people.

Molecular Characterization of Transgenic Events Using Next Generation Sequencing Approach

Demand for the commercial use of genetically modified (GM) crops has been increasing in light of the projected growth of world population to nine billion by 2050. A prerequisite of paramount importance for regulatory submissions is the rigorous safety assessment of GM crops. One of the components of safety assessment is molecular characterization at DNA level which helps to determine the copy number, integrity and stability of a transgene; characterize the integration site within a host genome; and confirm the absence of vector DNA. Historically, molecular characterization has been carried out using Southern blot analysis coupled with Sanger sequencing. While this is a robust approach to characterize the transgenic crops, it is both time- and resource-consuming. The emergence of next-generation sequencing (NGS) technologies has provided highly sensitive and cost- and labor-effective alternative for molecular characterization compared to traditional Southern blot analysis. Herein, we have demonstrated the successful application of both whole genome sequencing and target capture sequencing approaches for the characterization of single and stacked transgenic events and compared the results and inferences with traditional method with respect to key criteria required for regulatory submissions.

"This food may contain ..." What nurses should know about genetically engineered foods

Genetic engineering has been in existence since 1973. The process involves placing genetic DNA from one organism into another. Genetically engineered organisms (GEOs) are the name given to such new species of plants created through this process. Proponents of GEOs assert that foods we are now able to produce have greater nutritional value, longer shelf life, better appearance, taste and smell. There are positive benefits to genetic engineering of plants and animals. A growing concern for the health safety of genetically engineered plants and foods is developing among the cautious. The purpose of this article is to define genetic engineering, present benefits and risks, describe the impact on human health, and address implications for nursing.