Article (Scientific journals)
Safety considerations of DNA in food
Jonas, D. A.; Elmadfa, I.; Engel, K.-H. et al.
2001In Annals of Nutrition & Metabolism, 45 (6), p. 1-20
Peer reviewed
 

Files


Full Text
König A. Safety Considerations of DNA.pdf
Publisher postprint (284.78 kB)
Request a copy

All documents in ORBilu are protected by a user license.

Send to



Details



Keywords :
DNA; Food safety; Genetically modified organisms
Abstract :
[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.
Disciplines :
Life sciences: Multidisciplinary, general & others
Identifiers :
UNILU:UL-ARTICLE-2011-401
Author, co-author :
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  ;  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
External co-authors :
yes
Language :
English
Title :
Safety considerations of DNA in food
Publication date :
2001
Journal title :
Annals of Nutrition & Metabolism
ISSN :
0250-6807
eISSN :
1421-9697
Publisher :
S. Karger AG, Basel, Unknown/unspecified
Volume :
45
Issue :
6
Pages :
1-20
Peer reviewed :
Peer reviewed
Available on ORBilu :
since 02 December 2013

Statistics


Number of views
110 (5 by Unilu)
Number of downloads
2 (2 by Unilu)

Scopus citations®
 
147
Scopus citations®
without self-citations
140
OpenCitations
 
128
WoS citations
 
136

Bibliography


Similar publications



Contact ORBilu