Reference : Safety considerations of DNA in food
Scientific journals : Article
Life sciences : Multidisciplinary, general & others
http://hdl.handle.net/10993/12410
Safety considerations of DNA in food
English
Jonas, D. A. [Ceredigion > > > Independent Consultant]
Elmadfa, I. [University of Vienna > Institut of Nutitional Sciences]
Engel, K.-H. [Technische Universität München - TUM > Lehrstuhl für Allgemeine Lebensmitteltechnologie]
Heller, K. [Federal Dairy Research Centre, Kiel]
Kozianowski, G. [Südzucker AG Mannheim > Zentralabteilung Forschung, Entwicklung und Services]
König, Ariane mailto [Harvard University > Belfer Center for Science and International Affairs]
Muller, D. [Procter & Gamble Service GmbH, Eschborn]
Narbonne, J.-F. [Université Bordeaux 1]
Wackernagel, W. [Universität Oldenburg Genetik > Fachbereich Biologie]
Kleiner, J. [LSI Europe, Brussels]
2001
Annals of Nutrition & Metabolism
S. Karger AG
45
6
1-20
Yes (verified by ORBilu)
International
0250-6807
1421-9697
Basel
[en] DNA ; Food safety ; Genetically modified organisms
[en] Recombinant DNA techniques are capable of introducing genetic changes into food organisms that are more predictable than those introduced through conventional breeding techniques. This review discusses whether the consumption of DNA in approved novel foods and novel food ingredients derived from genetically modified organisms (GMOs) can be regarded as being as safe as the consumption of DNA in existing foods. It concludes that DNA from GMOs is equivalent to DNA from existing food organisms that has always been consumed with human diets. Any risks associated with the consumption of DNA will remain, irrespective of its origin, because the body handles all DNA in the same way. The breakdown of DNA during food processing and passage through the gastrointestinal tract reduces the likelihood that intact genes capable of encoding foreign proteins will be transferred to gut microflora. The review does not specifically address food safety issues arising from the consumption of viable genetically modified microorganisms but it shows that the likelihood of transfer and functional integration of DNA from ingested food by gut microflora and/or human cells is minimal. Information reviewed does not indicate any safety concerns associated with the ingestion of DNA per se from GMOs resulting from the use of currently available recombinant DNA techniques in the food chain.
http://hdl.handle.net/10993/12410
10.1159/000046734

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