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EDIS, 2006 Revised! FSHN02-2, a 3-page fact sheet by Keith R. Schneider and Renee Goodrich Schneider, defines and describes the different kinds of genetically modified foods, explains possible advantages and possible concerns, and gives examples of GM foods in use today. Updated to reflect more current information.
Keith R. Schneider +1 more
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EDIS, 2014 A food is considered genetically modified when its genetic makeup is altered in some way as a result of the use of recombinant DNA biotechnological procedures. These changes result in the expression of attributes not found in the original. Examples include delayed-ripening tomatoes and pest-resistant or herbicide-tolerant crops.
Keith R. Schneider +2 more
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Genetically Modified Crops and Food Security
PLoS ONE, 2013 The role of genetically modified (GM) crops for food security is the subject of public controversy. GM crops could contribute to food production increases and higher food availability. There may also be impacts on food quality and nutrient composition.
Matin Qaim +2 more
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Genetically modified foods and allergy [PDF]
Hong Kong Medical Journal, 2017 2015 marked the 25th anniversary of the commercial use and availability of genetically modified crops. The area of planted biotech crops cultivated globally occupies a cumulative two billion hectares, equivalent to twice the land size of China or the United States. Foods derived from genetically modified plants are widely consumed in many countries and
Lee, TH, Leung, TF, Ho, MHK
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Genetically modified foods and food allergy
Journal of Food Allergy, 2020 Genetic modification of foods is one of the many ways of processing that can enhance foods to increase desirable qualities, such as herbicide tolerance, bacteria and insect resistance, improved nutritional value, and delayed ripening. However, a theoretical potential to increase the allergenicity of food proteins has been the subject of concern from ...
Stefani Su +2 more
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Genetically modified food [PDF]
EMBO reports, 2000 A Consumer's Guide to Genetically Modified Food. From Green Genes to Red Herrings.by Alan McHughenOxford University Press, Oxford, UK.277 pages, £ 9.990‐19‐850714‐3 The current furore over GM food will certainly be familiar to many Europeans and increasingly to Americans.
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Will genetically modified foods be allergenic? [PDF]
Journal of Allergy and Clinical Immunology, 2001 Foods produced through agricultural biotechnology, including such staples as corn, soybeans, canola, and potatoes, are already reaching the consumer marketplace. Agricultural biotechnology offers the promise to produce crops with improved agronomic characteristics (eg, insect resistance, herbicide tolerance, disease resistance, and climatic tolerance ...
Susan L. Hefle, Stephen L Taylor
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Journal of the Hellenic Veterinary Medical Society, 2017 International consensus has been reached on the principles regarding evaluation of the food safety of genetically modified plants. The concept of substantial equivalence has been developed as part of a safety evaluation framework, based on the idea that existing foods can serve as a basis for comparing the properties of genetically modified foods with ...
F. Pappas (Φ. Παππασ) +1 more
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The controversies of genetically modified food
IOP Conference Series: Earth and Environmental Science, 2021 Abstract The increasing use of genetically modified (GM) foods and feeds attracts the interest of media and public, causing great concern among consumers about the consequences of their consumption. The issues of concern are mainly focused on the impact on consumer health and the repercussions on the environment.
Gordana Ilievska +6 more
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Ethics and Genetically Modified Foods [PDF]
, 2010 The author has decided that it is ethically justifiable to pursue genetically modified crops and foods because the following three of our most influential ethical traditions converge on a common answer: the rights of people in various countries to choose to adopt GM technology; the balance of likely benefits over harms to consumers and the environment ...
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