Safety of Genetically Engineered Foods : Part 2

by Food and Drug Administration (FDA)

(Page 3 of 4)

Any significant differences between the bioengineered food and its conventional counterpart do have to be disclosed in labeling. These would include differences in nutritional properties, the presence of an allergen that consumers would not expect in the food, or any property that would require different handling, storage, cooking or preservation. For example, when a manufacturer produced a line of soybeans whose oil had higher levels of oleic acid than found in conventional soybean oil, the FDA agreed to naming the product "high-oleic soybean oil" to distinguish it from traditional soybean oil. The high-oleic oil can be used in frying without the need for the chemical process of hydrogenation, which produces trans fat.

Food processors may voluntarily label either the presence or absence of a genetically engineered food in their products as long as the information is truthful and not misleading to consumers. The FDA has produced guidance to the industry for this type of labeling.

Future Foods and Regulatory Challenges

The first generation of genetically engineered crops was developed primarily to benefit the growers. Plants were created to resist pests and diseases and to tolerate herbicides used to kill weeds. Scientists see the next generation of genetically engineered products benefiting consumers directly. They are adding nutrients to foods to help prevent diseases, reducing allergens and toxins, and making foods tastier.

Using the tools of biotechnology, researchers are working to reduce the bitterness in citrus fruits, reduce saturated fats in cooking oils, produce more flavorful tomatoes, and even lessen the gassiness caused by beans. Grains, fruits and vegetables that contain more nutrients and potatoes that absorb less oil when made into chips and french fries are also in the development pipeline.

As the tools and techniques used in biotechnology become more complex and a broader range of plants are researched for a wider variety of uses, the FDA must prepare for the safety and regulatory challenges that novel genetically engineered foods may present.

One of these challenges is evaluating food for its potential to cause allergic reactions. People who have food allergies are usually allergic to specific proteins in foods.

FDA biochemical engineer Tong-Jen Fu, Ph.D., is analyzing methods currently used by scientists to determine the allergenic potential of new proteins that may be introduced in food. "The only way people can avoid allergic reactions to food is to avoid eating those offending foods," says Fu. "But we know that there is some possibility that a new protein in food may be an allergen for some individuals. So it is important to have sound scientific methods for assessing whether a new protein will be an allergen."

Fu is analyzing a current test that assumes a correlation between digestive stability and allergenic potential. Using simulated gastric and intestinal fluids, she has found that this correlation isn't always present. Fu's work is improving the FDA's knowledge about proteins and their likelihood of being allergens, which ultimately will help agency regulators determine if a food is safe.

To further assure that the FDA has the best scientific knowledge available to assess the safety of genetically engineered foods, the agency has increased the number of staff experts in plant genetics, molecular biology, immunology, and agricultural biotechnology.

In addition to its own scientists who evaluate safety data, the FDA looks to outside experts, such as the NAS, for advice on food safety assessments. In response to public concerns about the unknown long-term effects of consuming genetically engineered foods, the FDA, USDA and EPA requested assistance from the NAS. The NAS is currently conducting a study to assess the potential for unintended health effects resulting from genetically engineered foods.

"We have no reason to believe there are any adverse effects from the long-term use of these foods," says Maryanski, "but we've asked the NAS to look into it as part of our continuing effort to make sure that our decisions are based on the best science available today."

The FDA has added members with agricultural biotech expertise to its advisory committees that address scientific questions related to bioengineered foods and animal feeds. These committees also include consumer representatives.

"The FDA will continue to reach out to the public to help consumers understand the scientific issues and the agency's policies regarding genetically engineered food," says McClellan. "FDA, in cooperation with USDA and EPA, will continue its oversight of new and emerging food biotechnology products and will be vigilant in ensuring the safety and integrity of the food supply."

About the Author

www.fda.gov
FDA is A United States government body that oversees medical devices, including contact lenses, intraocular lenses, excimer lasers and eyedrops. In the US, these products must be approved by the FDA before they can be marketed.