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发帖数: 3150 | 1 http://www.toxicology.org/ms/GM_Food.asp
The Safety of Genetically Modified Foods Produced through Biotechnology
Adopted by SOT September 25th, 2002
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 it is the food product itself,
rather than the process through which it is made, that should be the focus
of attention in assessing safety.
We support the use of the substantial equivalence concept as part of the
safety assessment of biotechnology-derived foods. This process establishes
whether the new plant or animal is significantly different from comparable
nonengineered plants or animals used to produce food that is generally
considered to be safe for consumers. It provides critical guidance as to the
nature of any increased health hazards in the new food. To establish
substantial equivalence, extensive comparative studies of the chemical
composition, nutritional quality, and levels of potentially toxic components
in both the engineered and conventional crop or animal are conducted.
Notable differences between the existing and new organism would require
further evaluation to determine whether the engineered form presents a
higher level of risk. Through this approach, the safety of current
biotechnology-derived foods can be compared with that of their conventional
counterparts using established and accepted methods of analytical,
nutritional and toxicological research.
Studies of this type have established that the level of safety to
consumers of current genetically engineered foods is likely to be equivalent
to that of traditional foods. At present, no verifiable evidence of adverse
health effects of BD foods has been reported, although the current passive
reporting system probably would not detect minor or rare adverse effects or
a moderate increase in effects with a high background incidence such as
diarrhea.
The changes in the composition of existing foods produced through
biotechnology are quite limited. Assessing safety may be more difficult in
the future if genetic engineering projects cause more substantial and
complex changes in a foodstuff. Methods have not yet been developed with
which whole foods (in contrast to single chemical components) can be fully
evaluated for safety. Progress also needs to be made in developing
definitive methods for the identification and characterization of proteins
that are potential allergens and this is currently a major focus of research
. Improved methods of profiling plant and microbial metabolites, proteins
and gene expression may be helpful in detecting unexpected changes in BD
organisms and in establishing substantial equivalence. A continuing
evolution of toxicological methodologies and regulatory strategies will be
necessary to ensure that the present level of safety of biotechnology-
derived foods is maintained in the future.
Introduction
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 ...... |
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