A review of the scientific literature shows that genetically engineered foods are as safe as foods that are not genetically engineered. For example, the National Research Council and Institute of Medicine of the National Academies published a study this year which found no unique risk from genetically engineered foods compared to traditionally bred food crops. The report can be read on the National Academies web site at http://www.nap.edu/books/0309092094/html/
There are instances in which genetic engineering can produce healthier and safer foods than can be accomplished using traditional plant breeding technologies. Researchers based in California (University of California, Berkeley) have genetically engineered hypo-allergenic wheat, which will be much safer for people with wheat allergies to consume. Plant science research has resulted in genetically engineered hypo-allergenic soybeans, which will lead to safer soy-based infant formula and other soy food products.
Much lower levels of aflatoxin, a known potential cancer-causing agent, have been found in lines of genetically engineered corn, compared to conventional corn. The reason for this is that the genetically engineered corn is more effective in preventing a particular pest infestation. Genetically engineered rice, known as Golden Rice, with higher levels of beta carotene will address Vitamin A deficiencies in the diets of people in much of the developing world. This enhanced Golden Rice promises to prevent millions of cases of blindness among children of poor nations and help avert many childhood deaths.
The progress of science using modern technologies, such as biotechnology, is leading to genetically engineered foods that will be safer, more nutritious, healthier, and
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Contact: Brian Hyps
bhyps@aspb.org
301-251-0560
American Society of Plant Biologists
7-Oct-2004