Genetically modified foods--safety and regulatory issues

A comparative study of the allergenic potency of wild-type and glyphosate-tolerant gene-modified soybean cultivars

A large proportion of soybean cultivars grown in the USA are now genetically modified varieties and concern has been raised about the safety of these products for consumers. A study of the impact on allergenic potency in soybeans, comparable except for the newly introduced gene (CP4 EPSPS), was performed using soybean-sensitized patients. The allergenicity of 18 different (10 GM and 8 WT) soybean extracts was examined blindly by the following three methods: A) Sera from patients with specific IgE against soybean were used to determine concentrations inducing 50% RAST inhibition; B) Histamine release induced by the extracts was examined using blood from sensitized patients; C) SPT was performed on sensitized patients with all 18 extracts. All three methods showed variations in the allergenic potency between the individual extracts but allergenic potential was not affected by presence of the transgene. By using standard in vitro methods and SPT for determination of allergenicity we were not able to detect any significant difference in the allergenic potency between GM and WT soybeans.

Gene technology and future foods

Molecular biology is revolutionizing biology, agriculture and medicine. It is now possible to isolate and sequence the basic genetic material (DNA) from any organism and techniques have been developed to copy and 'cut and paste' DNA molecules to produce new combinations. This has led to the development of genetically modified (GM) plants by the targeted introduction of a small number of well-defined genes directly into the cells of an existing plant variety to improve its quality or performance. Early efforts concentrated on major field crops, such as corn, soybeans and canola. Products from these plants, such as oil and flour, are components of many processed foods, so the rapid adoption of GM commodity crops in the United States has led to widespread appearance of GM plant material in foods. The initial traits targeted, such as herbicide tolerance and pest resistance, provide improved production efficiency with benefits for agrochemical and seed producers, farmers and the environment, but little obvious benefit to consumers. The second generation of GM plants will provide consumer benefits and will extend beyond bulk commodity crops. Genetically modified plants with improved flavour, nutritional composition and shelf life are currently being developed in a range of grains, fruits and vegetables. Genetically modified plants pose no risks for human health beyond those that we readily accept in other foods. In most developed countries, GM plants undergo thorough testing and evaluation, well beyond that required for a conventionally bred new variety, and this should ensure that the current high safety and quality of foods is maintained.

Genetically modified foods--food for thought

We would be wise to hold off until we know more about the health, ecological and economic effects of genetically modified food.