Safety of Genetically Engineered Foods. Approaches to Assessing Unintended Health Effects

Content Provider	Semantic Scholar
Author	Skovgaard, Niels
Copyright Year	2005
Abstract	Genetic engineering is a subset of the broad array of genetic modification techniques and one of the newest technologies available to produce desired traits in animals, plants, and microorganisms used for food. First patented in 1980, genetic engineering is the process of manipulating a gene using recombinant DNA (rDNA) methods.* Today, foods with ingredients developed with the aid of genetic engineering (GE foods), such as some cereals, snack foods, and soft drinks containing modified corn and soy ingredients, have become more common. The process of genetic engineering has not been shown to be inherently dangerous, but rather, evidence to date shows that any technique, including genetic engineering, carries the potential to result in unintended changes in the composition of the food. Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects assists policymakers in evaluating appropriate scientific methods for detecting unintended changes in food and assessing the potential for adverse health effects from GE products before they are sold to the public.
Starting Page	349
Ending Page	350
Page Count	2
File Format	PDF HTM / HTML
DOI	10.1016/j.ijfoodmicro.2005.01.004
Volume Number	101
Alternate Webpage(s)	http://pialogue.info/books/Safety-of-GE-Foods-FULL-Book-2004.pdf
Alternate Webpage(s)	http://www.nationalacademies.org/hmd/~/media/Files/Report%20Files/2004/Safety-of-Genetically-Engineered-Foods/Safety%20of%20GE%20Foods%202004%20%20Report%20Brief.pdf
Alternate Webpage(s)	https://makeupbytanny.com/safety-of-genetically-engineered-foods-approaches-to-assessing-unintended-health-effects-unlimited-access-institute-of-medicine-us.pdf
Alternate Webpage(s)	https://doi.org/10.1016/j.ijfoodmicro.2005.01.004
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article