Are They Safe? Biotech Food Crops and Products February 1, 2002 Karen Pesaresi Penner Kansas State University Food Science Institute - PowerPoint PPT Presentation

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Are They Safe? Biotech Food Crops and Products February 1, 2002 Karen Pesaresi Penner Kansas State University Food Science Institute

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Title: Are They Safe? Biotech Food Crops and Products February 1, 2002 Karen Pesaresi Penner Kansas State University Food Science Institute


1
Are They Safe? Biotech Food Crops and
ProductsFebruary 1, 2002Karen Pesaresi
PennerKansas State UniversityFood Science
Institute
2
Biotech Products in Food Supply
  • 1. Fermentation products
  • Yeasts and molds used to make cheese, bread,
    wine, beer, soy sauce
  • 2. Enzymes
  • Lactase tablets to breakdown lactose in milk -
    for allergies
  • Chymosin (rennet) for cheese
  • manufacture
  • Amylase in beer

3
3. Hormones
  • Bovine growth hormone (rbst)
  • Vitamin D added
  • to milk Insulin

4
4. Whole foods/crops
  • FLAVR SAVR, Endless Summer tomatoes
  • Virus resistant squash
  • Insect resistant potatoes, corn
  • Herbicide resistant soybeans, canola

5
Potential Benefits IFT Expert Report on
Biotechnology and Foods, 2000
  • Enhanced food supply
  • Improved nutritional quality rice, other foods
  • Improved shelf life
  • of fruits vegetables
  • Reduced allergenicity
  • rice, peanuts

6
  • Improved production agriculture
  • Conversion of toxic soils to productive soils
  • Increased environmentally friendly practices
    regarding pesticides
  • Development of functional foods, vaccines, other
    healthful products

7
Public Uncertainty
  • Public is NOT well-informed
  • Public may see little or no benefit from
    technologies
  • Lack of information and conflicting information
    leads to confusion, emotional reactions and fear
    for some

8
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9
Acceptance of Technologies
  • Public accepts new technologies with personal
    benefits
  • rInsulin vs rBST
  • Benefits of many bioengineered
    products unknown or not perceived as
    personal

10
FDA and Food Safety
  • U.S.Food and Drug Law requires food products to
    be safe
  • Traditional foods considered safe, long history
  • Exceptions
  • some safe foods affect specific individuals
  • safe foods may contain small amount of natural
    toxins
  • New foods developed with conventional breeding,
    or from other parts of the world considered safe

11
rDNA Derived Foods and Ingredients
  • Assessed for safety before introduction into
    marketplace
  • 1992 FDA Risk Assessment focus on unique
    characteristics of product
  • Safety standards for bioengineered products
    actually greater than for conventional

12
Potential Food Safety Effects
  • Toxicants
  • New Substances
  • Nutrients
  • Allergenicity
  • Other Effects - Unintended
  • -- IFT Expert Report on Biotechnology and
    Foods, 2000

13
Considerations in Safety Evaluations
  • Substantial Equivalence based on comparison of
    recombinant product with traditional product
  • Not an absolute guarantee of safety
  • Process to establish that no NEW hazards have
    been introduced into the plant or product
  • Toxins?
  • Nutrient Effects? Proteins, fats, carbohydrates,
    vitamins, minerals
  • Allergens?

14
Substantial Equivalence
  • A comparative approach focusing on the
    determination of similarities and differences
    between the genetically modified food and its
    conventional counterpart aids in the
    identification of potential safety and
    nutritional issues and is considered the most
    appropriate strategy for the safety and
    nutritional assessment of genetically modified
    foods. (FAO/WHO 2000)

15
Assessment beyond equivalence
  • Completely new food substance
  • Changes in concentrations of major human dietary
    nutrients
  • Increased concentrations of antinutritional
    factors
  • Increased concentrations of toxins

16
Safety of Genetic Material Inserted
  • Characterization of
  • Source
  • Size
  • Number
  • Location of insertion
  • Identification of sequences in the plant
  • Safety of DNA itself is not in question

17
Unintended Effects
  • the unintended expression of some unknown or
    unexpected toxic or antinutrient factor, or the
    otherwise unintended enhanced production of known
    toxic constituents. - (Royal Society, 1998)
  • Evidence of such effects has not been found as
    result of bioengineering.
  • Effects are less likely in bioengineered than in
    conventional products.

18
Food Allergens
  • All food allergens are proteins only a small
    fraction of food proteins cause allergic
    response.
  • Common foods with allergenic proteins peanuts,
    milk, seafoods
  • Potential allergenicity of genetic material
    (proteins) introduced into a plant is an
    important part of safety assessment.

19
Allergenicity Assessment
  • Follows a decision-tree process
  • Includes
  • Source of the gene
  • Sequence homology of newly introduced protein
  • Reactivity of newly introduced proteins with
    Immunoglobulin E (IgE) antibodies from people
    with known allergies to source material
  • Other properties, such as digestibility of the
    protein

20
Safety Assessments
  • Refined and adapted and will continue to change
    and develop.
  • Safety assessments are an important part of the
    development process.

21
FDAs scientific review continues to show that
all bioengineered foods sold here in the U.S.
today are as safe as their non-bioengineered
counterparts Dr. Jane Henney, M.D. U.S.
Commissioner of Food and Drugs, 2000
22
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