Toxicological Sciences 71, 2-8 (2003)
Copyright © 2003 by the Society of Toxicology
SOCIETY OF TOXICOLOGY POSITION PAPER |
The Safety of Genetically Modified Foods Produced through Biotechnology
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Executive Summary
The Society of Toxicology (SOT) is committed to protecting and enhancing human, animal, and environmental health through the sound application of the fundamental principles of the science of toxicology. It is with this goal in mind that the SOT defines here its current consensus position on the safety of foods produced through biotechnology (genetic engineering). These products are commonly termed genetically modified foods, but this is misleading, since conventional methods of microbial, crop, and animal improvement also produce genetic modifications and these are not addressed here.
The available scientific evidence indicates that the potential adverse health effects arising from biotechnology-derived foods are not different in nature from those created by conventional breeding practices for plant, animal, or microbial enhancement, and are already familiar to toxicologists. It is therefore important to recognize that the food product itself, rather than the process through which it is made, should be the focus of
Introduction
Types of Toxicological Hazards to Consumers and Producers Associated with BD Foods
The Concept of Substantial Equivalence
Key Issues with Respect to Human Health Effects of BD Foods
Is the Transgene Itself Toxic? Can it be Transferred to the Genome of a Consumer?
Does the Product Encoded by the Transgene Present a Risk to Consumers or Handlers?
Production of toxins.
Production of allergens.
Will Insertion of the Transgene Increase the Potential Hazard from Toxins or Pharmacologically Active Substances Present in the Host?
Does the Possible Transfer of Antibiotic Resistance Marker Genes from the Ingested BD Food to Gut Microbes Present a Significant Human Hazard?
Will Genetic Transformation Adversely Affect the Nutritional Value of the Host?
Will the Transgene Product Adversely Affect Nontarget Organisms?
Future Challenges in the Assessment of the Safety of BD Foods
CONCLUSIONS
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