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Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects
MECHANISMS BY WHICH UNINTENDED COMPOSITIONAL CHANGES IN FOOD OCCUR AS A RESULT OF BREEDING OR PROPAGATION METHOD
The oldest approach to plant genetic modification is simple selection, where plants exhibiting desired characteristics are selected for continued propagation. Modern technology has improved upon simple selection with the use of molecular analysis to detect plants likely to express desired features. Plants that are selected for desired traits, such as reduced levels of chemicals that produce unpalatable taste, may diminish the ability of plants to survive in the wild because they are also more attractive to pests. Selection for other traits, such as chemicals that increase the resistance of plants to disease, may also be harmful to humans.
Another approach, crossing, can occur within a species or between different species. For example, the generation of triticale, a crop used for both human food and animal feed, arose from the interspecies crossing of wheat and rye. Because most crops can produce allergens, toxins, or antinutritional substances, conventional breeding methods have the potential to produce unintended compositional changes in a food crop.
Hazards associated with genetic modifications, specifically genetic engineering, do not fit into a simple dichotomy of genetic engineering versus nongenetic engineering breeding. Not only are many mechanisms common to both genetic engineering as a technique of genetic modification and conventional breeding, but also these techniques slightly overlap each other. Unintentional compositional changes in plants and animals are likely with all conventional and biotechnological breeding methods. The committee assessed the relative likelihood of compositional changes occurring from both genetic engineering and nongenetic engineering modification techniques and generated a continuum to express the potential for unintended compositional changes that reside in the specific products of the modification, regardless of whether the modification was intentional or not (Figure ES-1).
METHODS TO DETECT UNINTENDED CHANGES IN FOOD COMPOSITION
Important advances in analytical methodology for nucleic acids, proteins, and small molecules have occurred over the past decade as a result of concurrent advances in technology and instrumentation; however, there is a need for improvement in all of these areas.