Is genetically engineered salmon safe to eat?

Wager: “Yes, it is. Extensive testing over almost two decades has clearly demonstrated GE (genetically engineered) salmon has the same nutritional profile as non-GE-salmon of the same species.  The FDA in the United States and Health Canada have both stated GE salmon is as safe as non-GE salmon.”

Does it taste the same as other salmon?

Wager: “GE salmon has the same flavour, texture and nutritional aspects as the non-GE Atlantic salmon.  Each species of salmon tastes a little different owing to fat content, diet of the species etc.  Most consumers enjoy the flavour of all the species of salmon (five Pacific species and Atlantic salmon).”

Dr. Alison Van Eenennaam, Cooperative Extension Specialist, Animal Genomics and Biotechnology at the University of California-Davis, explained in this Best Food Facts article how the fish was developed.

Dr. Van Eenennaam: “Over a quarter of a century ago, a construct that contains a snippet of DNA encoding a growth hormone from the king salmon, connected to DNA regulatory sequences from the ocean pout, was added to the eggs of an Atlantic salmon spawn. A fast-growing fish was selected out of that spawn and was shown to be carrying the construct in its DNA. Since that time, the construct has been stably transmitted through normal inheritance over many generations, in the same way that I passed on my blue eyes to my kids.”

Are there any benefits to the genetically engineered salmon?

Wager: “There are significant benefits to this salmon.  Because this salmon grows at twice the rate as non-GE Atlantic salmon, it will consume far less feed to obtain market weight.  Salmon feed has small finfish (anchovies and related fish) as a major component.  It is clear wild fisheries for small finfish are being overharvested.  Therefore, increasing the feed-to-meat conversion rate could help reduce the stress on wild finfish stocks.”

In addition, Wager noted that demand for salmon continues to rise and the new salmon can reduce the harvesting of wild salmon to ensure the continued survival of wild species.

“We cannot protect the wild salmon by eating wild salmon,” he said.

The AquaBounty salmon is farm raised. Can it still be a healthy food if it is farmed, instead of wild caught?

Wager: “Farmed fish is not only safe to eat, salmon is recommended to be a regular part of a healthy diet. Trace amounts of PCB’s and mercury (far below allowable limits) found in wild and farmed salmon are of zero health concern while the levels of heart-healthy omega 3 fatty acids are high in all salmon and highest in farmed Atlantic salmon. Salmon should be a regular part of the diet of pregnant women as the omega 3 fatty acids are essential for fetal neural development. The only significant difference between farmed fish and wild fish is the fat and protein content. Farmed salmon have a slightly higher fat content (which why they contain more omega 3 fatty acid) while wild salmon have a slightly higher protein content.”

Only significant difference between farmed fish and wild fish is protein and fat content.
Click To Tweet

What measurements are put in place to prevent the salmon from cross-breeding with native species?

Wager: GE salmon are triploid (three sets of chromosomes compared to the normal two sets ).  Triploid organisms are sterile, meaning they cannot reproduce.  Other common triploid foods include bananas and seedless watermelons.  This added safeguard means that in the very unlikely event of a GE salmon escaping to the wild, it would not be able to breed with wild Atlantic salmon or any other species of salmon.

The salmon will not be labeled as genetically modified. Why?

Wager: “In Canada, we do not label food based on the breeding method used to create the food/crop.  Therefore there is no specific label to identify the GE salmon as being a product of genetic engineering.  Some feel this hides important facts from the consumer. In Canada we label food for nutritional content and potential allergen content.  Neither of these are different for GE salmon and therefore there is no unique label required for this food product.”

He also noted that although the AquaBounty salmon is the first genetically engineered animal food product on the market, Canadians have been consuming foods derived from GE crops for over 20 years.

Wager: “There has never been a documented case of harm from consuming food derived from GE crops.  The first GE crops dealt mainly with traits important to the farmer: herbicide tolerance for weed control and insect resistance to reduce insecticide use and yield loss.  GE crops allowed farmers to produce more food on the same land with less environmental impact.”

What might this mean for other genetically engineered foods to be introduced?

Wager: “With each year the public is learning more about how GE crops and derived foods are contributing to safe affordable food for Canadians.  As the public becomes more familiar with these food products the market will increase the offerings.  There are a great many wonderful traits with environmental, economic and health benefits that are working their way through the regulatory system.

“Today we are seeing a new set of GE crops with consumer-oriented traits coming on the market.  Better flavour, enhanced nutritional content, bruise resistance, will soon increase the variety of GE crops in the marketplace.  In the more distant future GE products like artificial meat, hypoallergenic peanuts, gluten-free wheat etc., may enjoy significant market share.”

Genetically modified salmon are now on the market in Canada. The animals grow more quickly, using less feed so they are a sustainable option. The salmon is safe to eat and offers the nutritional benefits of omega 3 fatty acids. This is the first genetically modified animal food product and may be the first of many that will provide benefits for consumers.

The post Genetically Engineered Salmon On the Market appeared first on Best Food Facts.

A new pink pineapple, developed through genetic engineering, has been approved by the FDA.

The variety has pink flesh instead of yellow and the developers say it tastes sweeter.

The pink pineapple, made by Del Monte Fresh Produce, simply has some genes toned down to keep the flesh of the fruit pinker and sweeter, the FDA said in its announcement. “(Del Monte) submitted information to the agency to demonstrate that the pink flesh pineapple is as safe and nutritious as its conventional counterparts.”

The new pineapple will produce lower levels of the enzymes that occur in pineapple that convert the pink pigment lycopene to the yellow pigment beta carotene, said the FDA. Lycopene is the pigment that makes tomatoes red and watermelons pink, so it is commonly and safely consumed. Find out more facts about pineapple.

The company will label the product “extra sweet pink flesh pineapple.” It is known as Rosé and will be grown in Costa Rica.

Every genetically-engineered crop goes through extensive testing to ensure it is safe and has to be approved by the FDA, USDA and EPA before they can enter the food supply. The new pineapple joins a growing list of precedent-setting GMO foods. Genetically-engineered salmon received FDA approval last year. GMO apples and potatoes have also been deemed safe for human consumption in recent years.

With the passing of standardized food labeling regulations last summer, these products will need to be labeled as a genetically modified food item at the retail level. USDA is working toward determining how these labels will come to be over the next few years.

The pineapple received FDA approval in December. It is not known when the food will be available for purchase.

This post was originally published Jan. 24, 2017.

The post Pink Pineapple: Everything You Need to Know appeared first on Best Food Facts.

Corn (field & sweet)
The GM version of field corn protects the crop against corn rootworms and the Asian corn borer. Like GM field corn, GM sweet corn also protects the crop against destructive pests.

Soybeans
The GM soybean plant is resistant to pests and disease as well as being tolerant of herbicides that are most effective, allowing for less herbicide use overall.

Cotton
GM cotton requires fewer pesticides and protects against the cotton bollworm.

Canola
Canola has been modified through biotechnology to make it tolerant to some herbicides. This allows for a reduced amount of chemicals needed for weed control. The modified plant also has resistance to pests and fungus.

Alfalfa
The GM version of alfalfa is tolerant of some herbicides, allowing for a reduced amount of chemicals needed for weed control.

Sugar Beets
The GM sugar beet has increased tolerance to some herbicides, allowing for a reduced amount of chemicals needed for weed control. GM sugar beets also have virus and pest resistance traits.

Papaya
The GM version of papaya makes the plant resistant to the prevalent Papaya Ringspot Virus.

Squash
GM squash has traits that improve the plant’s defense against viruses.

Arctic Apple
Developed by Okanagan Specialty Fruits of British Columbia, Canada, this new fruit was developed by turning off the enzyme in apples that cause them to brown when cut, bruised or bitten.

Innate Potato
This new potato that resists browning and has fewer unsightly wasteful bruises has been approved by the USDA for commercial planting.

Aquabounty Salmon
This new salmon is genetically engineered to reach market size more quickly than non-GE farm-raised Atlantic salmon. It is available to consumers in Canada.

Want to learn more about GMOs from the experts? Try these posts:

What does a GMO look like?
GMO FAQs

Lasted edited Aug. 15, 2016
Originally posted  Nov. 13, 2014

_{“Produce” by lukestehr is licensed under CC BY ND.}

The post What Foods are Genetically Modified? appeared first on Best Food Facts.

Why are so many grocery stores and other markets so big on non-GMO foods and products if this is a safe way of producing food?

Anne Cundiff:

As a registered dietitian, nutrition expert and retail dietitian, my focus is to provide my clients and customers with sound nutrition advice based on science as well as meeting my clients and customers where they are in their wellness journey. GMO foods are safe for human and animal consumption based on science and research. However, there are some consumers who are concerned with GMOs in their foods and are making the personal choice to not purchase these foods. I feel retailers are responding by providing these consumers with products that meet their specific wellness needs.

We had some follow-up questions for Anne:

How can consumers differentiate between non-GMO and GMO foods at the grocery store? Are non-GMO foods in a separate section, or do consumers need to look at packaging to determine which products are non-GMO?

Anne Cundiff:

There are a couple ways to differentiate between non-GMO and GMO foods at the grocery store. I always recommend looking at packaging of foods and products. It is not required for this designation to be listed, but many companies are adding to the food label because of consumer demand. It will be stated by the nutrition label/nutrition list. There is also the Non-GMO Project, which is a non-profit, providing third-party verification and labeling of non-GMO foods and products. The other way to ensure a food or product is non-GMO is to purchase food labeled as organic. 

As a registered dietitian, what can you tell us about the nutritional quality of GMO versus non-GMO foods?

Anne Cundiff:

Foods with GMOs are perfectly safe and have the same nutrition quality of non-GMO foods. I consume foods with GMOs and confidently purchase, prepare and serve foods with GMOs to my own family. 

_{Image: “NOV 20 – SNAP – Grocery Shopping” by U.S. Department of Agriculture is licensed under CC BY 2.0.}

The post In Your Grocery Aisle: Non-GMO Foods appeared first on Best Food Facts.

We wanted to know more about this technology, so we reached out to Dr. Alison Van Eenennaam, Cooperative Extension Specialist in Animal Genomics and Biotechnology at the University of California-Davis, for some insight into what this technology is and why it’s being used on some foods.

What is CRISPR?

Dr. Van Eenennaam: CRISPR stands for “Clustered Regulatory Interspersed Short Palindromic Repeats.” It refers to a specific type of gene editing that can precisely edit or change the genetic code, or DNA, within a specific living animal or plant. In the same way that spell check identifies and corrects single-letter errors in a word or grammar errors in a sentence, gene editing can be used to identify and change the letters that make up the genetic code.

Is gene editing the same as genetic modification/engineering?

Dr. Van Eenennaam: Gene editing is different from traditional genetic engineering. Continuing with the analogy of a word processor, genetic engineering enables a gene sequence of “foreign DNA” to be “cut and pasted” from one species to another; typically, the location where the new DNA sequence inserts into the genome is random. Gene editing can, delete, or replace a series of letters in the genetic code at a very precise location in the genome. If editing is used to add some letters, they may or may not be a sequence from the same species.

What can CRISPR gene-editing technology be used for?

Dr. Van Eenennaam: The basic idea behind gene editing is the ability to introduce, delete or replace letters in the genetic code, which could be helpful in correcting certain diseases and disorders, or for selecting specific desired traits (for example, a mushroom that doesn’t brown).

Are there any regulations surrounding the use of this technology?

Dr. Van Eenennaam: The U.S. Food and Drug Administration (FDA) requires all food placed on the market to be safe irrespective of the breeding method that was used to produce that food. That requirement is inescapable. Plants and animals produced using conventional breeding techniques require no special pre-market safety review, although they are required to be safe. In the case of plants where biotechnology has been used in the breeding process, the U.S. Department of Agriculture’s Animal and Plant Health Inspection Service (APHIS) Biotechnology Regulatory Services has a specific “Am I Regulated?” process to determine if the new plant variety may pose a pest risk to plants. If it does not, then it is not considered a regulated article. The response of APHIS to other “Am I Regulated” letters is available here.

With regard to animals, at the current time it is unclear whether gene editing will be formally regulated by the FDA Center for Veterinary Medicine as a “New Animal Drug,” as is the case with animals that have been produced using genetic engineering. Animal breeding per se is not regulated by the federal government, although it is illegal to sell an unsafe food product regardless of the breeding method that was used to produce it. Gene editing does not necessarily introduce any foreign genetic DNA or “transgenic sequences” into the genome, and many of the changes produced would not be distinguishable from naturally-occurring variations. As such, many applications will not fit the classical definition of genetic engineering.

What is CRISPR’s potential impact to food and agriculture?

Dr. Van Eenennaam: Gene editing could be used to target many different traits in agricultural breeding programs. For example, it has already been used to produce genetically hornless Holstein dairy cattle and to generate pigs that show resilience to devastating diseases such as African Swine Fever. Recently, a paper was published showing that gene-edited pigs were protected from Porcine Reproductive and Respiratory Syndrome (PRRS) virus, a particularly devastating disease of the global pork industry. It has also been used in plant breeding to produce non-browning mushrooms by knocking out the gene responsible for producing the enzyme polyphenol oxidase (PPO), which causes browning in some fruits when they are exposed to air, but otherwise lacks any indispensable role in plant metabolism.

Are there any risks associated with use of the technology?

Dr. Van Eenennaam: There are potential risks and hazards associated with any technology. In this case, the most obvious potential hazard might be off-target changes in the genome — meaning a change in the DNA code at a location other than that targeted. This same hazard is associated with conventional breeding techniques like mutagenesis. In fact, gene editing is much more precise than random mutagenesis, which has been used in the development of over 3,000 varieties of plants. Random naturally-occurring mutations happen in every species, including our own, every generation. They are the basis of the genetic variation we see in natural populations and are in fact the driving force of evolution and agricultural breeding programs.

Why was CRISPR used on mushrooms?

Dr. Van Eenennaam: According to the letter submitted to the USDA, CRISPR was used to produce non-browning mushrooms. As previously mentioned, the researched inactivated the gene that codes for polyphenol oxidase (PPO), which causes browning in some fruits when they are exposed to air. A similar naturally-occurring mutation in the same PPO gene happened in grapes in Australia in 1962 in a grape line called “Sultana.” The fruits were pale and exhibited a significant decrease in PPO activity and were used to produce golden sultanas. This PPO enzyme is also the one that was turned off in the Innate non-browning potato and the Arctic Apple. Such non-browning food products will help reduce food waste.

What do consumers need to know about foods made using CRISPR technology — mushrooms, for example? Are they safe?

Dr. Van Eenennaam: As with all breeding methods, the safety of food derived from new varieties depends on the attributes of the end product, not the breeding method that was used to derive them. It is illegal to sell an unsafe food product regardless of the breeding method that was used to produce it. Every meal we have ever consumed contains genetic variation. A bite of apple has a very different protein and DNA makeup than a bite of banana. The digestive process breaks down DNA irrespective of its origin — and DNA is GRAS (generally regarded as safe), which is good as ALL food contains DNA. The sequence of the DNA does not matter from a food safety perspective. When turning off a protein like the PPO gene, there is no new protein being introduced into the mushroom — the plant just does not produce the PPO protein that is normally consumed and digested when people eat mushrooms. Breeders are often changing the DNA and protein composition of common plants and animals — a Golden Delicious apple has a different composition than a Granny Smith apple, for example, but they are both safe to eat.

What other foods could benefit from this technology?

Dr. Van Eenennaam: Really, all domesticated plant and animal breeding programs could benefit from breeding methods that enable breeders to more precisely improve key traits like disease resistance and resilience. Such improvement are likely to be increasingly valuable given projected climate variability and extreme weather events.

_{The image “DNA” by Caroline Davis2010 is licensed under CC BY 2.0.}

The post CRISPR: Why Is It Used in Foods? appeared first on Best Food Facts.

To help answer these questions, we talked with Dr. Alison Van Eenennaam, Cooperative Extension Specialist, Animal Genomics and Biotechnology at the University of California-Davis.

How does genetically engineered salmon differ from conventional salmon?

Dr. Van Eenennaam:

The AquAdvantage salmon is a fast-growing Atlantic salmon. It is able to reach market weight in about half the time it takes conventional salmon and, as a result, requires about 20 percent less feed. This means a fillet of salmon can be produced more efficiently using less feed, decreasing the environmental footprint.

Why was this salmon genetically engineered?

Dr. Van Eenennaam:

This salmon was designed to continuously grow throughout the year, rather than decreasing growth in the winter months. Wild salmon typically grow more slowly due to feed scarcity in the colder winter months. AquAdvantage is growing its salmon in tanks, and will provide adequate feed to allow for consistent growth.

Does GE salmon offer any benefits?

Dr. Van Eenennaam:

This salmon enables a more sustainable approach to the production of Atlantic salmon. Currently, Atlantic salmon makes up over half of the salmon consumed in the U.S., and it is farmed in ocean-based net pens and imported from countries including Scotland, Chile and Canada. These facilities have some deleterious environmental impacts including pollution, escapement and the transmission of disease and pests from wild fish to the cultured fish, and vice versa. The efficiency of AquAdvantage allows for land-based production of Atlantic salmon to become a cost-effective proposition. The company is planning to grow the fish in contained tanks, which will preclude some of the environmental concerns associated with net pen-based aquaculture.

AquAdvantage Salmon enables a more sustainable approach to the production of Atlantic salmon.
Click To Tweet

How is the salmon genetically engineered?

Dr. Van Eenennaam:

Over a quarter of a century ago, a construct that contains a snippet of DNA encoding a growth hormone from the king salmon connected to DNA regulatory sequences from the ocean pout was added to the eggs of an Atlantic salmon spawn. A fast-growing fish was selected out of that spawn and was shown to be carrying the construct in its DNA. Since that time, the construct has been stably transmitted through normal inheritance over many generations, in the same way that I passed on my blue eyes to my kids.

Are there any safety concerns regarding consumption of the GE salmon?

Dr. Van Eenennaam:

The salmon is basically a fast-growing fish. This is a trait that is selected in many breeding programs. Because this particular line was produced through genetic engineering, it underwent a mandatory evaluation by the FDA. They found the fish was as safe to eat as conventional salmon and, under the proposed land-based growing conditions at a farm in the highlands of Panama, posed minimal risk to the environment. As with all technologies, risks need to be considered in comparison to existing production systems, and weighed against benefits. There are some known risks associated with existing production systems, such as the fertile lines of selected lines of Atlantic salmon escaping from ocean net pen-based aquacultural systems.

_{The image “Salmon” by Ján Sokoly is licensed under CC BY-SA 2.0.}

The post Understanding Genetically Engineered Salmon appeared first on Best Food Facts.

Genetically modified organisms, or GMOs, have been debated for quite some time. What does genetically modified mean?

Adjective. A process where genes from the DNA of one species (bacteria, viruses, insects, animals) are extracted and forced into the genes of an unrelated plant or animal to obtain a desired trait or characteristic.

Used in a sentence:

Some crops have been genetically modified to resist pests, diseases, environmental conditions like drought, or to improve the nutrient profile of the crop.

Looking for more information? Check out some of our resources:

GMO 101

Are GMO Foods Less Nutritious?

Are Genetically Modified Foods Dangerous to Eat?

What Does the Perfect GMO Label Look Like?

The post Word of the Week: Genetically Modified appeared first on Best Food Facts.

Dr. Bruce Chassy, Professor of Food Microbiology and Nutritional Sciences at the University of Illinois, said there are no spices that are genetically modified, so the new label is not meaningful in that aspect.

Dr. Chassy

GM spices, if they existed, would be perfectly safe because GM technology is the safest method of breeding crops and GM crops undergo rigorous regulations. In years past, it was a claim FDA would not allow on the label since GM spices don’t exist. The claim implies that competitors’ spices are genetically modified.

Where do spices come from?

Dr. Chassy

Most spices we use to flavor our food are grown outside the United States. In fact, the U.S. imports more than 40 different spices and seven of those — vanilla beans, black and white pepper, capsicum, sesame seed, cinnamon, mustard and oregano — account for more than 75 percent of the total annual value of spice imports. According to the U.S. Department of Agriculture, the top countries where spices are imported from are India, Indonesia, Brazil and Mexico. Food safety risks are generally low.

Are spices safe to consume?

Dr. Chassy

Because we use such small amounts of spices, even if there were toxic poisons, we probably would not consume enough to hurt us. Consumers need to start thinking about dose. No person who eats a lot of spices would be at risk because the levels are thousand-fold below the maximum safe intake level.

Dr. Chassy also suggested considering several factors when deciding to buy spices that are organic or not.

As a food safety expert with over 40 years of experience in the field, I’d much rather eat a GM spice than an organic one. Why? The real risks associated with spices are that they are easily contaminated with bacteria, some of them pathogenic. Hot, humid climates and more primitive conditions conspire to make headaches for spice companies that must put systems in place to assure the spices they sell are safe — which they almost always are. It’s a job for big companies who know their business. I personally would steer clear of organic spices.

Dr. Chassy says the spices he uses most frequently include salt, pepper, cumin, powdered thyme, rosemary and poultry seasoning.

I try to use fresh cilantro, basil, rosemary, thyme and oregano when available, but will use freeze-dried or just dried leaves. Less often, I use allspice, nutmeg, cinnamon, coriander and whatever else a recipe calls for. I try to throw out all my spices once a year, but that’s not safety-related — it’s for freshness.

I’m totally comfortable with giving any of these spices to my family and safety never enters my mind with but one exception. There have been several reported outbreaks of salmonella in fresh cilantro from Mexico, so I watch for outbreak or recall news before I buy cilantro. The fact is that it’s the microbes that can give you foodborne illness that consumers should be aware of. GMOs and tiny residues of pesticides will do no harm.

What about pesticides?

Dr. Chassy

It’s worth noting that in the U.S. at least, the infinitesimal residues of pesticides found in some ingredients pose no threat to human health. The pesticide claims by organic companies are false in two ways: 1) they use pesticides — some more toxic than those used on conventional crops, and 2) there is no rational or scientific reason to be concerned about pesticides.

_{The image “Spices” by Brianna Lehman is licensed under CC BY 2.0.}

The post The Spice of Life appeared first on Best Food Facts.

OSF sent us a few of the Golden Delicious variety of Arctic Apple for us to try. To find out if there was a difference in taste between the genetically modified apple and a traditional apple you can currently find at the grocery store, we put them to the test with our Best Food Facts team. Here’s what they said:

Neither this video nor the taste test was sponsored by OSF. The opinions shared are those of the taste testers.

_{The image “In one movement….” by storebukkebruse is licensed under CC BY 2.0.}

The post How Now Brown…Apple? appeared first on Best Food Facts.

To answer this, we reached out to Denneal Jamison-McClung, Associate Director – Biotechnology program at University of California-Davis.

Dr. Jamison-McClung:

There are only a few GM crops found in the fruit and vegetable aisles of the supermarket – squash, papaya and sweet corn. All of the other fruits and vegetables are not “GMO.”

Given what we know about the specific modifications made to GM squash, papaya or sweet corn, it is extremely unlikely that these foods would cause an allergic reaction. Food allergens have common characteristics (specific amino acid sequence, protein size/shape, abundance in the food, etc.) and all GM crops are screened to make sure that their proteins do not share characteristics with known allergens (Goodman, 2008). Specific techniques to assess allergenic potential in new crops, both GM and conventional, include detailed bioinformatic comparisons, immunologic assays and protein analyses (Houston 2013, Picariello 2011).

In the case of GM squash and GM papaya, both were developed because of viral diseases that threatened the crops. This gets a bit sciencey, but bear with me. To address that viral disease, genes that encode viral RNAs were incorporated. When the plant makes these RNAs, it triggers a cellular defense response at the start of infection (RNA homology-dependent gene silencing) that is somewhat like the immune response a vaccinated person would have against a specific disease (Morroni 2008, Collinge, 2010). In any case, neither of these GM crops expresses a GM protein with allergenic properties.

Sweet corn is engineered to express Bt protein in order to resist insect herbivores. Bt protein is safe for human consumption and is widely used by organic farmers as a spray. Bt proteins are non-allergenic, with the protein breaking down in our stomach acid within ~30 seconds (Adel-Patient 2011, Fonseca 2012).

It does sound like this reader may have a food allergy. My suspicion is that a common food allergen, such as egg in the salad dressing, may have been the cause of the reaction. The eight most common food allergens are milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat (Mayo Clinic). I became allergic to eggs in adulthood, which was a surprise, as they were a significant part of my diet growing up. Unfortunately for me, eggs are found in all mayonnaise-based salad dressings and many other processed foods, making them difficult to avoid. People experiencing food allergy reactions, such as hives and rash, should follow up with a physician to receive testing for a panel of common food allergens. It is not possible for a medical provider to visually inspect a rash and pinpoint a specific allergen that caused the reaction – immunological tests, such as an IgE serum test, must be performed.

_References:

• _{Adel-Patient 2011 – Immunological and Metabolomic Impacts of Administration of Cry1Ab Protein and MON 810 Maize in Mouse}
• _{Collinge 2010 – Engineering Pathogen Resistance in Crop Plants: Current Trends and Future Prospects}
• _{Goodman 2008 – Allergenicity assessment of genetically modified crops – what makes sense?}
• _{Fonseca 2012 – Characterization of maize allergens – MON810 vs. its non-transgenic counterpart}
• _{Houston 2013 – Quantitation of Soybean Allergens Using Tandem Mass Spectrometry}
• _{Morroni 2008 – Twenty Years of Transgenic Plants Resistant to Cucumber mosaic virus}
• _{Picariello 2011 – The frontiers of mass spectrometry-based techniques in food allergenomics}

_{“Canola Bokeh” by Leigh Schilling is licensed under CC BY.}

The post Could GMOs Be the Cause of an Allergic Reaction? appeared first on Best Food Facts.