| SUBJECT |
While bioengineered cows may have some promising traits, genetically altered foods continue to cause worry. Richard E. Goodman, professor of food science and technology at the University of Nebraska, Lincoln, provided the forum with an overview of the potential allergenicity of genetically engineered food. All commercially grown genetically engineered crops have been evaluated for potential increases in allergenic properties, using methods consistent with current understanding of food allergens, he said. The amino acid sequence of the encoded protein is compared with all known allergens to determine whether the protein is an allergen or similar to a known allergen. Stability of the encoded protein in stomach pepsin, a risk factor for allergenicity, is also tested. These assessment methods have worked to prevent the unintended introduction of allergens in commercial engineered crops, Goodman said. Some scientists have suggested using animal models for allergen tests, "but there are no predictive animal models for food allergens" in humans, he said. |
|
Want more information ? Interested in the hidden information ? Click here and do your request. |