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Articoli di riviste sul tema "Genetically modified food"

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Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 28 luglio 2024

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1

PAPPAS (Φ. ΠΑΠΠΑΣ), F., e M. STEFANIDOU (Μ. ΣΤΕΦΑΝΙΔΟΥ). "Genetically modified food". Journal of the Hellenic Veterinary Medical Society 57, n. 3 (29 novembre 2017): 231. http://dx.doi.org/10.12681/jhvms.15047.

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International consensus has been reached on the principles regarding evaluation of the food safety of genetically modified plants. The concept of substantial equivalence has been developed as part of a safety evaluation framework, based on the idea that existing foods can serve as a basis for comparing the properties of genetically modified foods with the appropriate counterpart. Substantial equivalence is a starting point in the safety evaluation, rather than an endpoint of the assessment. The development and validation of new profiling methods, such as DNA microarray technology, proteomics and metabonomics for the identification and characterization of unintended effects, which may occur as a result of the genetic modification, is recommended. The assessment of the allergenicity of newly inserted proteins and of marker genes is discussed. Also, the post-marketing surveillance of the foods derived from genetically modified crops is imperative.

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ISSERMAN, ANDREW M. "Genetically Modified Food". American Behavioral Scientist 44, n. 8 (aprile 2001): 1225–32. http://dx.doi.org/10.1177/00027640121956782.

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3

Trewavas, Anthony. "Genetically modified food". EMBO reports 1, n. 4 (ottobre 2000): 303. http://dx.doi.org/10.1093/embo-reports/kvd079.

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4

Smith, Suzanne. "Genetically Modified Food". New Zealand Journal of Geography 108, n. 1 (15 maggio 2008): 32. http://dx.doi.org/10.1111/j.0028-8292.1999.tb00403.x.

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5

Brandner, Diana L. "Detection of Genetically Modified Food: Has Your Food Been Genetically Modified?" American Biology Teacher 64, n. 6 (1 agosto 2002): 433–42. http://dx.doi.org/10.2307/4451335.

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Brandner, Diana L. "Detection of Genetically Modified Food: Has Your Food Been Genetically Modified?" American Biology Teacher 64, n. 6 (agosto 2002): 433–42. http://dx.doi.org/10.1662/0002-7685(2002)064[0433:dogmfh]2.0.co;2.

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7

Leeder, Stephen R. "Genetically modified foods — food for thought". Medical Journal of Australia 172, n. 4 (febbraio 2000): 173–74. http://dx.doi.org/10.5694/j.1326-5377.2000.tb125545.x.

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Su, Stefani, Idil Daloglu Ezhuthachan e Punita Ponda. "Genetically modified foods and food allergy". Journal of Food Allergy 2, n. 1 (1 settembre 2020): 111–14. http://dx.doi.org/10.2500/jfa.2020.2.200012.

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Genetic modification of foods is one of the many ways of processing that can enhance foods to increase desirable qualities, such as herbicide tolerance, bacteria and insect resistance, improved nutritional value, and delayed ripening. However, a theoretical potential to increase the allergenicity of food proteins has been the subject of concern from critics. To prevent adverse effects from genetically modified (GM) crops, national and international organizations tightly regulate their production and recommend rigorous safety testing. Some safety tests were developed to assess potential allergenicity by studying the product’s similarity to known allergenic proteins, its resistance to pepsin digestion, and its binding to immunoglobulin E (IgE) from sera of patients with known relevant allergies. To date, these safety assessments have only identified rare GM foods with the potential to lead to immunologic reactions. These foods were stopped from being marketed commercially, and the products on the market now have passed required safety assessments. The rise in the prevalence of food allergy preceded the commercialization of GM foods and has also occurred in countries with limited access to GM crops, which highlights a lack of causative association between the two. Several studies provided further reassurance with no evidence of higher potency in specific IgE binding to GM foods. There are no studies that demonstrate adverse reactions due to GM food consumption, and GM foods may have the beneficial potential to silence major allergenic proteins. Therefore, physicians and other health-care professionals should counsel patients that the scientific data do not support an increased risk of allergic responses to GM foods.

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Morris, Shane H., e Catherine C. Adley. "Genetically modified food issues". British Food Journal 102, n. 9 (ottobre 2000): 669–91. http://dx.doi.org/10.1108/00070700010362040.

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Yan, Kaichen. "Application of genetically modified technology in food". Theoretical and Natural Science 33, n. 1 (8 marzo 2024): 269–74. http://dx.doi.org/10.54254/2753-8818/33/20240928.

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At present, the arable land area in China is continuously decreasing, but the population is steadily increasing, and the demand for food quality among people is also increasing. Genetically modified food, with its high yield, disease and insect resistance, high survival rate, and excellent quality, will be rapidly developed, and the development prospects of genetically modified food are bright. Compared with non-genetically modified foods, genetically modified foods have similar nutrition, equal safety, and excellent quality. It will bring greater economic benefits. With the development of the times, science and technology are constantly changing, and genetically modified engineering is gradually entering our lives, affecting our lives. Food is one aspect of it. The application of genetically modified technology in food is increasingly attracting people's attention. The research method used in this article is a literature review, which studies the benefits and disadvantages of genetically modified technology on food, as well as the advantages and disadvantages of genetically modified technology on food, and our measures. Advantages: Increase crop yield and quality, and improve nutritional value. Disadvantages have an impact on human health or the management and use of genetically modified foods, the following targeted measures can be taken: strict safety assessment and supervision, strengthening research and development, etc. The conclusion of this study is to continue to refine genetically modified technology and comprehensively strengthen the regulation of genetically modified foods, to benefit humanity better. The study provides suggestions about public health security, food safety, and supply, accumulation of scientific knowledge

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Olabinjo, O. O., A. A. Okunola e J. A. V. Olumurewa. "Genetically modified foods: pathway to food security". IOP Conference Series: Earth and Environmental Science 445 (27 marzo 2020): 012041. http://dx.doi.org/10.1088/1755-1315/445/1/012041.

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Nelson, Robert R., Ali A. Poorani e Justin E. Crews. "Genetically Modified Foods". Journal of Foodservice Business Research 6, n. 4 (26 ottobre 2003): 89–105. http://dx.doi.org/10.1300/j369v06n04_05.

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Yuwono Prianto, Viony Kresna Sumantri e Swara Yudhasasmita. "The Regulation and Protection of Genetically Modified Food". Sociological Jurisprudence Journal 3, n. 2 (7 agosto 2020): 107–11. http://dx.doi.org/10.22225/scj.3.2.1801.107-111.

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Genetically Modified foods are now being widely consumed. In 2011, more than 90% of corns and soybeans in the US are genetically modified. Research shows in America the people suffering from allergies are increasing. Some people connected the allergies with the widely consumed genetically modified foods. But other researchers show that genetically modified food bring no harms to human. In fact, genetically modified foods are cheaper and will be a great tool to fight against poverty and hunger. But in countries like Italy, Austria, and the Netherlands, they have fully banned genetically modified organisms, making them the GMO’s free Country. In the survey conducted, most consumers are not educated enough about GMO. They also concern about the impact of genetically modified food on human health, environmental and animal health.

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Walters, R. "Criminology and Genetically Modified Food". British Journal of Criminology 44, n. 2 (1 marzo 2004): 151–67. http://dx.doi.org/10.1093/bjc/44.2.151.

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Nikolić, Zorica, Gordana Petrović, Maja Ignjatov, Dragana Milošević, Dušica Jovičić e Gordana Tamindžić. "Genetically modified crops and food". Hrana i ishrana 60, n. 1 (2019): 1–4. http://dx.doi.org/10.5937/hraish1901001n.

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Edwards, C. "Gene genies [genetically modified food]". Engineering & Technology 5, n. 3 (20 febbraio 2010): 24–26. http://dx.doi.org/10.1049/et.2010.0304.

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Tenbült, Petra, Nanne De Vries, Ellen Dreezens e Carolien Martijn. "Categorizing genetically modified food products". British Food Journal 109, n. 4 (24 aprile 2007): 305–14. http://dx.doi.org/10.1108/00070700710736552.

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18

Jacobson, M. "The genetically modified food fight". Western Journal of Medicine 172, n. 4 (1 aprile 2000): 220–21. http://dx.doi.org/10.1136/ewjm.172.4.220.

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19

Trewavas, Anthony. "Toxins and genetically modified food". Lancet 355, n. 9207 (marzo 2000): 931. http://dx.doi.org/10.1016/s0140-6736(05)74136-2.

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20

Marshall, Stewart. "Genetically Modified Organisms and Food". Nutrition & Food Science 94, n. 1 (febbraio 1994): 4–7. http://dx.doi.org/10.1108/00346659410048901.

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21

Siipi, Helena. "Is Genetically Modified Food Unnatural?" Journal of Agricultural and Environmental Ethics 28, n. 5 (7 settembre 2015): 807–16. http://dx.doi.org/10.1007/s10806-015-9568-5.

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Herlina, Lenny. "Pangan Rekayasa Genetika : Perspektif Kesehatan, Hukum Negara dan Agama". YASIN 2, n. 2 (21 aprile 2022): 206–20. http://dx.doi.org/10.58578/yasin.v2i2.362.

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Abstract (sommario):

Genetically modified food (GMO food) or in English genetically modified food which in Indonesian is popular as genetically modified food (GM food), is a biologically engineered food produced from organisms that have undergone changes that are inserted into their DNA using the method genetical manipulation. GE food is unavoidable, due to the narrowing of land and the increasingly dense population of people. Currently Worldometers notes that the world's population in 2019 reached 7.7 billion people, where the world food and agriculture organization (FAO) stated that the world must increase food production by 70% by 2050 to meet the food needs of the world community which is estimated to number 9 .1 billion at the time, meaning that fertile and very large land would be needed for agriculture to achieve this. So that GE foods, which have been initiated since 1994, must continue to be developed. This paper will focus on discussions related to legal products in the country, health and the view of Islamic law as the majority religion in Indonesia.

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23

Price, Catherine. "The Online Genetically Modified Food Debate: Sociotechnical Imaginaries and Genetically Modified Animals". Networking Knowledge: Journal of the MeCCSA Postgraduate Network 14, n. 2 (31 ottobre 2021): 24–40. http://dx.doi.org/10.31165/nk.2021.142.641.

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The aim of this article is to investigate the sociotechnical imaginaries present in UK online news articles and below the line comments in connection with genetically modified animals. This article attempts to provide an answer through a qualitative study using discourse analysis. The findings reveal how sociotechnical imaginaries present in news articles depict genetically modified animals as ‘other’ in comparison to those bred through selective breeding. In the below the line comments, a key feature is of monstrosity. Here, the sociotechnical imaginaries draw on the concept of ‘other’ along with the imagery of Frankenstein. Nature also features in the sociotechnical imaginaries in the news articles. Journalists present genetic modification as overcoming nature, as well as scientists designing nature. The article concludes by discussing how sociotechnical imaginaries can bring invisible nonhuman animals to the fore. Here, difference makes genetically modified animals newsworthy.

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24

SATO, Fumihiko. "Genetically Modified Crops, Food Security and Food Safety". TRENDS IN THE SCIENCES 14, n. 2 (2009): 20–28. http://dx.doi.org/10.5363/tits.14.2_20.

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25

Perera, BJC. "Genetically modified food : friend or foe?" Ceylon Medical Journal 49, n. 2 (15 agosto 2011): 44. http://dx.doi.org/10.4038/cmj.v49i2.3259.

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26

Kaplan, David M. "What's Wrong With Genetically Modified Food?" Journal of Philosophical Research 30, n. 9999 (2005): 69–80. http://dx.doi.org/10.5840/jpr_2005_28.

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27

Blagoevska, K., G. Ilievska, D. Jankuloski, B. Stojanovska Dimzoska, R. Crceva, Nikolovska e A. Angeleska. "The controversies of genetically modified food". IOP Conference Series: Earth and Environmental Science 854, n. 1 (1 ottobre 2021): 012009. http://dx.doi.org/10.1088/1755-1315/854/1/012009.

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Abstract The increasing use of genetically modified (GM) foods and feeds attracts the interest of media and public, causing great concern among consumers about the consequences of their consumption. The issues of concern are mainly focused on the impact on consumer health and the repercussions on the environment. The biggest fears are the possible negative consequences on human and animal health, which encompass allergic reactions, side effects such as toxicity, damage to individual organs, gene transfer and differences in nutritional value. Consumers are unsure and confused as to whether consuming GM foods is harmful to their health or not. According to a Pew Research Center survey conducted between October 2019 and March 2020, 48% of respondents said GM foods are harmful, 13% responded GM foods are safe, while 37% of respondents could not express their opinion due to lack of knowledge about it. Numerous studies have been undertaken to examine the effects that GM foods and feeds exert on humans and animals. The results differ in many ways that issue numerous questions. In this paper, we will try addressing questions that concern the public, as well as the activities and measures that science and competent institutions are taking to confront them.

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Zhang, Meng. "Philosophical Research on Genetically Modified Food". Advance Journal of Food Science and Technology 7, n. 3 (5 febbraio 2015): 204–6. http://dx.doi.org/10.19026/ajfst.7.1295.

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Qaim, Matin, e Shahzad Kouser. "Genetically Modified Crops and Food Security". PLoS ONE 8, n. 6 (5 giugno 2013): e64879. http://dx.doi.org/10.1371/journal.pone.0064879.

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30

Herman, E. M. "Genetically modified soybeans and food allergies". Journal of Experimental Botany 54, n. 386 (1 maggio 2003): 1317–19. http://dx.doi.org/10.1093/jxb/erg164.

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31

Miles, Susan, Øydis Ueland e Lynn J. Frewer. "Public attitudes towards genetically‐modified food". British Food Journal 107, n. 4 (aprile 2005): 246–62. http://dx.doi.org/10.1108/00070700510589521.

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32

Gasson, Michael J. "Gene transfer from genetically modified food". Current Opinion in Biotechnology 11, n. 5 (ottobre 2000): 505–8. http://dx.doi.org/10.1016/s0958-1669(00)00136-1.

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33

Erickson, Britt E. "Detecting Genetically Modified Products in Food." Analytical Chemistry 72, n. 13 (luglio 2000): 454 A—459 A. http://dx.doi.org/10.1021/ac0028604.

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de Liver, Yaël, Joop van der Pligt e Daniël Wigboldus. "Unpacking atitudes towards genetically modified food". Appetite 45, n. 3 (dicembre 2005): 242–49. http://dx.doi.org/10.1016/j.appet.2005.07.004.

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Zhang, Yi, Timothy Geary e Benjamin K. Simpson. "Genetically modified food enzymes: a review". Current Opinion in Food Science 25 (febbraio 2019): 14–18. http://dx.doi.org/10.1016/j.cofs.2019.01.002.

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36

Livermore, Martin. "Genetically modified food - EU regulatory overview". Nutrition Bulletin 28, n. 4 (dicembre 2003): 373–75. http://dx.doi.org/10.1046/j.1467-3010.2003.00379.x.

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37

Kudlu, Chithprabha, e Glenn Davis Stone. "The Trials of Genetically Modified Food". Food, Culture & Society 16, n. 1 (marzo 2013): 21–42. http://dx.doi.org/10.2752/175174413x13500468045326.

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38

Garbowska, Bożena, Marek Garbowski e Bernadeta Hordejuk. "CONSUMER ATTITUDES TOWARD GENETICALLY MODIFIED FOOD". sj-economics scientific journal 19, n. 4 (30 dicembre 2015): 43–54. http://dx.doi.org/10.58246/sjeconomics.v19i4.377.

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Among Polish consumers food containing genetically modified materials causes a lot of controversy. Therefore, the objective of the present research was to evaluate the attitude and awareness of Polish consumers regarding genetically modified food. The particular focus of the research was to determine the level of knowledge and consumer attitudes to genetically modified plants as well as food produced with the use of transgenic materials.It was concluded that over a half of the subjects is against cultivation of genetically modified plants is Poland. Moreover, also over a half of the subjects was concerned about the effects of consuming GM food as they claim it may have adverse health effects. Consumers were also not convinced whether the use of GM materials may lower food prices. The most essential factors lowering the risk of purchasing food with GMO addition in the consumers' opinion included: checking the information on the packaging, family's opinion, verified shop and the seller's opinion.

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Compton, John, Joseph B. Fanning e Andrew S. Nickels. "Genetically modified products and food allergy". Annals of Allergy, Asthma & Immunology 119, n. 3 (settembre 2017): 198–99. http://dx.doi.org/10.1016/j.anai.2017.07.031.

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Mukhammadiyeva, G. F., D. O. Karimov, E. R. Shaikhlislamova, A. B. Bakirov, E. R. Kudoyarov, Ya V. Valova, R. A. Daukaev e E. F. Repina. "Identification of genetically modified organisms in foods of plant origin as a way to control health risks for consumers". Health Risk Analysis, n. 3 (settembre 2022): 83–89. http://dx.doi.org/10.21668/health.risk/2022.3.07.

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Uncontrolled distribution of goods produced by genetically modified plants should be prevented by the state in order to secure food safety in the Russian Federation and to minimize health risks for consumers. We analyzed foods of plant origin for children to identify components of genetically modified organisms in them. It was done to ensure safety of such foods. The highest specific weight among the analyzed foods belonged to nectars (40.0 %) and juice-containing drinks (36.0 %). Juices and fruit drinks accounted for 12 % each. Genetically modified organisms were determined in foods by identifying regulatory sequences (35S promoter, FMV promoter and NOS terminator) that are widely used in constructions of genetically modified plants. Occurrence of regulatory genetic elements specific for genetically modified organisms was checked in juice products for children by the polymerase chain reaction in real-time mode with hybridization-fluorescent detection of amplification products and with the use of the “AmpliSens GM Plant-1-FL” and “AmpliKvant GM soya-FL” test systems. The results of this study showed that no analyzed foods of plant origin contained any regulatory sequences (35S, NOS и FMV) indicating presence of genetically modified organisms. Fluorescence through the FAM, Cy5 and ROX channels did not exceed its threshold value. Therefore, we did not detect any violations of the established requirements to occurrence of genetically modified organisms in foods for children. Further investigation that would involve examining a more extensive material is required to ensure proper assessment and control of food contamination with genetically modified organisms in order to ensure food safety.

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Gomez-Otamendi, Jaaasai. "Bioethics and Genetically Modified Foods". Mexican Bioethics Review ICSA 1, n. 1 (5 luglio 2019): 1–7. http://dx.doi.org/10.29057/mbr.v1i1.4852.

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Currently, the genetic modification of plants, animals and other organisms has intensified and has allowed the development of increasingly advanced methods. The creation of transgenic foods, their use and distribution have generated various positions, since there is no certainty about their effects on human health or the environment. The objective of bioethics is then to question what is the best environment for the development of new food technologies and balances the ideas of the sectors that support or reject the production and use of genetically modified organisms, and in this way promotes clear and free knowledge of the information contained in these products.

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Lüthy, Jürg. "Detection strategies for food authenticity and genetically modified foods". Food Control 10, n. 6 (dicembre 1999): 359–61. http://dx.doi.org/10.1016/s0956-7135(99)00075-4.

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Gerson, Amanda, Keiko Goto, Cindy Wolff e Maria Giovanni. "Food, Health and Values". Californian Journal of Health Promotion 11, n. 2 (1 settembre 2013): 53–60. http://dx.doi.org/10.32398/cjhp.v11i2.1531.

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Objective: This study examined the associations between overall diet quality and attitudes and behaviors regarding sustainable food practices among college students. Additionally, the roles of gender and race in attitudes and behaviors regarding sustainable food practices were examined. Methods: A cross-sectional survey was conducted with a total of 97 college students. Surveys were completed to assess the relationships between self-reported dietary intake and attitudes toward local and genetically modified foods, along with farmers’ market attendance. The roles of gender and race in attitudes and behaviors regarding sustainable food practices were also examined. Independent t-tests and chi square analyses were used for statistical analysis. Results: The overall diet quality mean score (ODQMS) was higher for students who attended farmers’ markets, for those who had positive attitudes toward local food, and for those who had negative attitudes toward genetically modified food. There was a significant difference between males and females in their farmers’ market attendance, attitudes toward genetically modified food, and ODQMS. Conclusions: Diet quality of college students was associated with attitudes toward local and genetically modified foods, farmers’ market attendance, and gender. Future research should focus on further understanding of relationships between consumer understanding of sustainable food practices and healthy food choices.

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Rowland, I. R. "Genetically modified foods, science, consumers and the media". Proceedings of the Nutrition Society 61, n. 1 (febbraio 2002): 25–29. http://dx.doi.org/10.1079/pns2001135.

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In contrast to the situation in the USA, where a wide range of genetically modified (GM) foods is available, in Europe very few GM products have been approved for marketing as foods, and there is widespread public concern about their safety and environmental impact. The marketing of a GM crop for food use in Europe falls under the EC novel foods regulations, and applications require the submission of an extensive dossier of information. The safety evaluation of GM foods presents considerable problems both in the conduct and interpretation of experimental studies, because conventional toxicity tests used in the evaluation of simple chemicals may not be appropriate for whole foods. To rationalise the safety evaluation process and to circumvent the difficulties in toxicological assessment of food materials, the concept of substantial equivalence has been developed. The concept is that if it can be demonstrated that the novel food is essentially similar to its conventional counterpart in terms of critical nutritional or anutritional components, then it is likely to be no more or less toxic than the latter. The possible introduction of unintended effects by the genetic modification process is particularly problematic for the safety evaluation process. The new genomic and post-genomic techniques are potentially valuable in the safety evaluation of GM foods, although they are as yet in their infancy.

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Gupta, Satyarth, Yagvendra Saubhari e Shubham Kumar. "How Genetically Modified Food Impacts Our World: A Closer Look at GM Crops". International Journal of Research Publication and Reviews 5, n. 3 (21 marzo 2024): 6279–83. http://dx.doi.org/10.55248/gengpi.5.0324.0866.

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Kabus, Dominik. "GENETICALLY MODIFIED FOOD SAFETY IN SUPPLY CHAIN". Zeszyty Naukowe Politechniki Częstochowskiej Zarządzanie 21, n. 1 (marzo 2016): 143–49. http://dx.doi.org/10.17512/znpcz.2016.1.14.

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47

Bouzenita, Anke Iman. "Islamic Legal Perspectives on Genetically Modified Food". American Journal of Islamic Social Sciences 27, n. 1 (1 gennaio 2010): 1–30. http://dx.doi.org/10.35632/ajiss.v27i1.354.

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Genetically modified food (GMF) is part of our reality as consumers worldwide. The techniques and possibilities involved require an Islamic legal (fiqhi) study in order to determine the assumptions underlying its consumption, production, and related research. This paper places the study of GMF within a holistic context by taking into consideration the societal background and rationale within which it has been developed. It investigates the possibility of transferring such fiqhi devices as istihalah (chemical transformation), istihlak (extreme dilution), and others to GMF in regard to combining genetic material from permissible and non-permissible sources; raises several questions and concerns about using the maqasidi scheme; and discusses GMF’s permissibility under the aspects of changing creation or “harnessing nature.”

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Weeks, Stephen. "Genetically modified v natural food... round two". Nursing Standard 13, n. 24 (3 marzo 1999): 29. http://dx.doi.org/10.7748/ns.13.24.29.s60.

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Seyama, Yosuke. "Is Genetically Modified Food Safe to Eat?" TRENDS IN THE SCIENCES 6, n. 8 (2001): 8–11. http://dx.doi.org/10.5363/tits.6.8_8.

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Bouzenita, Anke Iman. "Islamic Legal Perspectives on Genetically Modified Food". American Journal of Islam and Society 27, n. 1 (1 gennaio 2010): 1–30. http://dx.doi.org/10.35632/ajis.v27i1.354.

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Abstract (sommario):

Genetically modified food (GMF) is part of our reality as consumers worldwide. The techniques and possibilities involved require an Islamic legal (fiqhi) study in order to determine the assumptions underlying its consumption, production, and related research. This paper places the study of GMF within a holistic context by taking into consideration the societal background and rationale within which it has been developed. It investigates the possibility of transferring such fiqhi devices as istihalah (chemical transformation), istihlak (extreme dilution), and others to GMF in regard to combining genetic material from permissible and non-permissible sources; raises several questions and concerns about using the maqasidi scheme; and discusses GMF’s permissibility under the aspects of changing creation or “harnessing nature.”

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