Annotated Bibliography Entry

Reference: SOT 2002
Title: The Safety of Genetically Modified Foods Produced Through Biotechnology, Society of Toxicology Position Paper 2002.
Authors: Society of Toxicology
Publisher: Society of Toxicology, 1767 Business Center Drive, Suite 302, Reston VA 20190 USA.
Publication details: September 25, 2002.

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Summary

The Society of Toxicology (SOT) is committed to protecting and enhancing human, animal and environmental health through the sound application of the fundamental principles of the science of toxicology. It is with this goal in mind that the SOT defines here its current consensus position on the safety of foods produced through biotechnology (genetic engineering). These products are commonly termed genetically modified foods, but this is misleading since conventional methods of microbial, crop and animal improvement also produce genetic modifications and these are not addressed here.

The responsibility of toxicologists is to assess whether foods derived through biotechnology are at least as safe as their conventional counterparts and to ascertain that any levels of additional risk are clearly defined. In achieving this goal, it is important to recognize that it is the food product itself, rather than the process through which it is made that should be the focus of attention. In assessing safety, the use of the substantial equivalency concept provides guidance as to the nature of any new hazards.

The available scientific evidence indicates that the potential adverse health effects arising from biotechnology-derived foods are not different in nature from those created by conventional breeding practices for plant, animal, or microbial enhancement, and are already familiar to toxicologists. It is therefore important to recognize that it is the food product itself, rather than the process through which it is made, that should be the focus of attention in assessing safety.

Scientific analysis indicates that the process of BD food production is unlikely to lead to hazards of a different nature than those already familiar to toxicologists. The safety of current BD foods, compared with their conventional counterparts, can be assessed with reasonable certainty using established and accepted methods of analytical, nutritional and toxicological research. 

We support the use of the substantial equivalence concept as part of the safety assessment of biotechnology-derived foods. This process establishes whether the new plant or animal is significantly different from comparable non-engineered plants or animals used to produce food that is generally considered to be safe for consumers. It provides critical guidance as to the nature of any increased health hazards in the new food. To establish substantial equivalence, extensive comparative studies of the chemical composition, nutritional quality, and levels of potentially toxic components in both the engineered and conventional crop or animal are conducted. Notable differences between the existing and new organism would require further evaluation to determine whether the engineered form presents a higher level of risk. Through this approach, the safety of current biotechnology-derived foods can be compared with that of their conventional counterparts using established and accepted methods of analytical, nutritional and toxicological research.

The level of safety of current biotechnology-derived foods to consumers appears to be equivalent to that of traditional foods. At present, no verifiable evidence of adverse health effects of biotechnology-derived foods has been reported. The current passive reporting system would probably not detect minor or rare adverse effects, nor can it detect a moderate increase in common effects such as diarrhea. There is no guarantee that all future genetic modifications will have such apparently benign and predictable results.

The changes in the composition of existing foods produced through biotechnology are quite limited.  Assessing safety may be more difficult in the future if genetic engineering projects cause more substantial and complex changes in a foodstuff.  Methods have not yet been developed with which whole foods (in contrast to single chemical components) can be fully evaluated for safety. Progress also needs to be made in developing definitive methods for the identification and characterization of proteins that are potential allergens and this is currently a major focus of research. Improved methods of profiling plant and microbial metabolites, proteins and gene expression may be helpful in detecting unexpected changes in biotechnology-derived organisms and in establishing substantial equivalence. A continuing evolution of toxicological methodologies and regulatory strategies will be necessary to ensure that the present level of safety of biotechnology-derived foods is maintained in the future.

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