Food and Environmental Safety: Experts Say Biotech Food and Crops are Safe

Study after study has documented the safety of agricultural crops developed using biotechnology — for both the environment and for the dinner table. Food safety The most telling fact is that there hasn't been a single documented case of an illness caused by a food developed with biotechnology since they first came on the market in the mid-1990s. 1 Even a report from the European Commission, whose member states are skeptical of biotech products, concluded that "the use of more precise technology and the greater regulatory scrutiny [over biotech foods] probably make them even safer than conventional plants and foods." That report validating the safety of biotech crops summarized more than 15 years of research by 400 research teams. A host of other organizations have also attested to the safety of foods developed with biotechnology: The American College of Nutrition "supports the use of biotechnology to develop food crops that contribute to global food security and enhance the safety and nutritional value of the food supply." The American Medical Association, which recognized the "many potential benefits offered by genetically modified crops and foods … and encourages ongoing research developments in food biotechnology." The international Society of Toxicology says "there is no reason to suppose that the process of food production through biotechnology leads to risks of a different nature than those … created by conventional breeding." The General Accounting Office — the investigative arm of the U.S. Congress — says "biotechnology experts believe that the current regimen of tests has been adequate for ensuring that GM foods marketed to consumers are as safe as conventional foods." The World Health Organization, which said "the benefits of biotechnology are many," including improved production and reduced pesticide use, and promise "major improvements in both food quality and nutrition." And in contrast to the often-expressed concern that biotechnology could introduce allergens into the food supply, researchers are hopeful that biotechnology can be used to actually reduce allergic reactions to food. "I think in the long term we will have foods that are less hazardous because biotechnology will have eliminated or diminished their allergenicity," says professor Steve Taylor, a leading expert in the food allergy field and co-director of the Food Allergy Research Resources Program at the University of Nebraska at Lincoln. Although it will likely be several years before any such allergen-reduced product is available commercially, having such a product could be a big plus for the estimated 6 to 7 million Americans who suffer from food allergies. The fact is plants developed using biotechnology undergo rigorous testing to screen for potential allergens. Taylor says that evaluating food for its allergenic potential is a key part of the regulatory process, and that 90 percent of food allergies are caused by a handful of foods whose genetic use can be easily restricted. Source:"here":[ http://www.whybiotech.com/index.asp?id=3994].

---