Articoli di riviste: "Genetically modified foods – Fiction"

1

Carbone, June, e Margaret McLean. "Genetically Modified Foods". Business and Professional Ethics Journal 20, n. 3 (2001): 79–104. http://dx.doi.org/10.5840/bpej2001203/415.

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Childers, Norm. "Genetically modified foods". California Agriculture 57, n. 4 (ottobre 2003): 101. http://dx.doi.org/10.3733/ca.v057n04p101b.

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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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Crawford, MA. "Genetically modified foods". Lancet 353, n. 9163 (maggio 1999): 1531. http://dx.doi.org/10.1016/s0140-6736(05)67228-5.

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Bhate, Ketaki. "Genetically modified foods". BMJ 336, Suppl S5 (1 maggio 2008): 0805188. http://dx.doi.org/10.1136/sbmj.0805188.

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6

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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Abstract (sommario):

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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Jilka, Joseph. "Uses of Genetically Modified Foods". National Catholic Bioethics Quarterly 1, n. 4 (2001): 507–17. http://dx.doi.org/10.5840/ncbq2001144.

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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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Ahmed, Farid E. "Genetically modified probiotics in foods". Trends in Biotechnology 21, n. 11 (novembre 2003): 491–97. http://dx.doi.org/10.1016/j.tibtech.2003.09.006.

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Moseley, Bevan E. B. "How to make foods safer - genetically modified foods". Allergy 56 (aprile 2001): 61–63. http://dx.doi.org/10.1034/j.1398-9995.2001.00100.x-i1.

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Çelik, Ahmet Duran, e Erdal Dağıstan. "Consumers’ Perception About Genetically Modified Foods and Their Purchase Intention in the City Center of Hatay, Turkey". Turkish Journal of Agriculture - Food Science and Technology 4, n. 11 (14 novembre 2016): 952. http://dx.doi.org/10.24925/turjaf.v4i11.952-956.807.

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In this study consumers’ perception of, and purchase intention for genetically modified foods were examined in the city center of Hatay. The data of the 343 surveys were collected by using the face to face interview method. The data were analyzed by means of Likert Scale, and Spearman Correlation Analysis. According to the survey results, consumers’ risk perceptions about genetically modified foods are quite high. Consumers don’t willingly purchase genetically modified foods, and they intend to consume foods grown in traditional methods. High risk perceptions have a determining role on consumers’ views about genetically modified foods and their purchase intention for them. Another outcome from this study is that consumers’ awareness and knowledge levels about genetically modified foods are quite low, and that their perceptions and attitudes are mostly based on biases.

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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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Boccia, Flavio, e Pasquale Sarnacchiaro. "Genetically Modified Foods and Consumer Perspective". Recent Patents on Food, Nutrition & Agriculture 7, n. 1 (8 luglio 2015): 28–34. http://dx.doi.org/10.2174/2212798407666150401105044.

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14

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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15

SASSA, Yoshiko. "Risk Communication around Genetically Modified Foods". TRENDS IN THE SCIENCES 16, n. 2 (2011): 42–49. http://dx.doi.org/10.5363/tits.16.2_42.

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16

Ozeki, Yoshihiro. "Safety assessment of genetically modified foods". Journal of Pesticide Science 35, n. 3 (2010): 383–88. http://dx.doi.org/10.1584/jpestics.35.383.

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Schofield, Geraldine. "Market Development for Genetically Modified Foods". Journal of Commercial Biotechnology 9, n. 1 (1 settembre 2002): 90–91. http://dx.doi.org/10.1057/palgrave.jcb.3040013.

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Taylor, Steve L., e Susan L. Hefle. "Will genetically modified foods be allergenic?" Journal of Allergy and Clinical Immunology 107, n. 5 (maggio 2001): 765–71. http://dx.doi.org/10.1067/mai.2001.114241.

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19

Robinson, Clare. "Genetically modified foods and consumer choice". Trends in Food Science & Technology 8, n. 3 (marzo 1997): 84–88. http://dx.doi.org/10.1016/s0924-2244(97)01019-4.

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20

The Lancet. "Health risks of genetically modified foods". Lancet 353, n. 9167 (maggio 1999): 1811. http://dx.doi.org/10.1016/s0140-6736(99)00093-8.

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Lachmann, Peter. "Health risks of genetically modified foods". Lancet 354, n. 9172 (luglio 1999): 69. http://dx.doi.org/10.1016/s0140-6736(99)00117-8.

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Ewen, Stanley WB, e Arpad Pusztai. "Health risks of genetically modified foods". Lancet 354, n. 9179 (agosto 1999): 684. http://dx.doi.org/10.1016/s0140-6736(05)77668-6.

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23

lang, john t., e susanna hornig priest. "Understanding Receptivity to Genetically Modified Foods". Gastronomica 7, n. 3 (2007): 88–92. http://dx.doi.org/10.1525/gfc.2007.7.3.88.

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24

Dona, Artemis, e Ioannis S. Arvanitoyannis. "Health Risks of Genetically Modified Foods". Critical Reviews in Food Science and Nutrition 49, n. 2 (2 febbraio 2009): 164–75. http://dx.doi.org/10.1080/10408390701855993.

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25

LAYMAN, PATRICIA. "French lukewarm on genetically modified foods". Chemical & Engineering News 76, n. 26 (29 giugno 1998): 14. http://dx.doi.org/10.1021/cen-v076n026.p014.

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LAYMAN, PATRICIA. "Genetically modified foods incite U.K. debate". Chemical & Engineering News 77, n. 8 (22 febbraio 1999): 9. http://dx.doi.org/10.1021/cen-v077n008.p009.

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27

Newiss, Hilary. "The patenting of genetically modified foods". Trends in Food Science & Technology 9, n. 10 (ottobre 1998): 368–71. http://dx.doi.org/10.1016/s0924-2244(98)00055-7.

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28

Malcom, Alan DB. "Health risks of genetically modified foods". Lancet 354, n. 9172 (luglio 1999): 69–70. http://dx.doi.org/10.1016/s0140-6736(05)75332-0.

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Feldbaum, Carl B. "Health risks of genetically modified foods". Lancet 354, n. 9172 (luglio 1999): 70. http://dx.doi.org/10.1016/s0140-6736(05)75333-2.

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Schellekens, H. "Health risks of genetically modified foods". Lancet 354, n. 9172 (luglio 1999): 70–71. http://dx.doi.org/10.1016/s0140-6736(05)75334-4.

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Brunner, Eric, e Erik Millstone. "Health risks of genetically modified foods". Lancet 354, n. 9172 (luglio 1999): 71. http://dx.doi.org/10.1016/s0140-6736(05)75335-6.

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32

Plugge, E. "The paradoxes of genetically modified foods". BMJ 318, n. 7199 (19 giugno 1999): 1694. http://dx.doi.org/10.1136/bmj.318.7199.1694a.

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33

Frewer, L., J. Lassen, B. Kettlitz, J. Scholderer, V. Beekman e K. G. Berdal. "Societal aspects of genetically modified foods". Food and Chemical Toxicology 42, n. 7 (luglio 2004): 1181–93. http://dx.doi.org/10.1016/j.fct.2004.02.002.

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34

Mehendale, Harihara M. "Genetically Modified Foods Get Bad Rap". International Journal of Toxicology 23, n. 2 (marzo 2004): 79–80. http://dx.doi.org/10.1080/10915810490435569.

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35

Dixon, B. "The paradoxes of genetically modified foods". BMJ 318, n. 7183 (27 febbraio 1999): 547–48. http://dx.doi.org/10.1136/bmj.318.7183.547.

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Magnusson, Maria K., e Ulla-Kaisa Koivisto Hursti. "Consumer attitudes towards genetically modified foods". Appetite 39, n. 1 (agosto 2002): 9–24. http://dx.doi.org/10.1006/appe.2002.0486.

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Martens, M. A. "Safety evaluation of genetically modified foods". International Archives of Occupational and Environmental Health 73, S1 (18 luglio 2000): S14—S18. http://dx.doi.org/10.1007/pl00014618.

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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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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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Daboer, J., NG Bulus, EG Ayiga, JB Yako e AI Zoakah. "Knowledge and Perception of Genetically Modified Foods among Agricultural workers in Jos Metropolis, Plateau State". Journal of Epidemiological Society of Nigeria 3, n. 1 (30 luglio 2020): 31–38. http://dx.doi.org/10.46912/jeson.33.

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Background: Genetically modified foods are agricultural products with specific changes introduced into their DNA by genetic engineering techniques so as to favour the production of a desired biological product. Knowledge of genetically modified foods among agricultural workers remains largely unknown in our environment. The objective of this study was to assess the knowledge and perception of these products among agricultural workers in Jos.Methods: This was a cross sectional study using a structured self-administered questionnaire. Respondents were selected through stratified sampling technique. Data collected were analysed using Statistical Package for Social Sciences version 23 software. Knowledge and perception of genetically modified foods were scored. Factors influencing the observed knowledge and perception were also assessed and a p value of ≤ 0.05 was considered statistically significant.Results: The mean age of respondents was 41.9 ± 8.6 years with 66.1% of them being males. One hundred and sixty five (94.8%) had tertiary education and the median years of work experience was 12 years (interquartile range 6.0-20.3). There was good knowledge and perception of genetically modified foods in 48.3% and 29.9% of the respondents respectively. Statistically significant associations were found between the length of work experience and both knowledge (p=0.039) and perception (p=0.011) of genetically modified foods.Conclusion: Both the knowledge and perception of genetically modified foods were low. Duration of work significantly influenced both knowledge and perception of genetically modified foods. It is recommended that agricultural institutions improve the knowledge of their workers on genetically modified foods by regular and continuous training.

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Daboer, JC, M. Zaman, NN Birdling, NY Maigamo, EE Orya, J. Idogho, YO Tagurum et al. "Knowledge and perception of genetically modified foods among medical doctors of Jos University Teaching Hospital Jos, Nigeria". Journal of Epidemiological Society of Nigeria 2 (18 luglio 2020): 29–36. http://dx.doi.org/10.46912/jeson.20.

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Background: The use of genetically modified foods and organisms has continued to gain popularity globally, especially in the areas of improved food security and medical research. However, the global acceptance and consumption of these foods are marred by skepticism and controversy due to concerns about their long term health and environmental effects. This study was undertaken to assess the knowledge and perception of genetically modified foods among medical doctors of the Jos University Teaching Hospital in Nigeria.Methods: A cross-sectional study was conducted in May 2018 among 230 medical doctors who were selected using a stratified sampling technique. Data were collected using a semi-structured self-administered questionnaire and analyzed using the Statistical Package for Social Sciences version 23. Results: Only 19.5% of the 230 respondents were found to have good knowledge of genetically modified foods, while 87% expressed concerns related to possible health risks from the consumption of these foods. A low proportion (31.7%) of the respondents indicated willingness to consume genetically modified foods.Conclusion: There was a low level of knowledge of genetically modified foods, heightened concerns about possible adverse health risks associated with their consumption and a low willingness to consume such foods among medical doctors in the Jos University Teaching Hospital. Therefore, there is the need to further educate doctors on the benefits and safety of genetically modified foods.

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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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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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Pham, Nguyen, e Naomi Mandel. "What Influences Consumer Evaluation of Genetically Modified Foods?" Journal of Public Policy & Marketing 38, n. 2 (4 febbraio 2019): 263–79. http://dx.doi.org/10.1177/0743915618818168.

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Genetically modified (GM) foods have attracted a great deal of controversy. While some consumers and organizations regard GM foods as safe, many other consumers and organizations remain concerned about their potential health risks. The results of three studies suggest that consumers respond differently to persuasive messages regarding GM foods on the basis of their preexisting attitudes. Weak anti-GM consumers tend to comply with a variety of pro-GM messages. In contrast, strong anti-GM consumers exhibit message-opposing behavior. Moreover, they respond just as negatively to a safety message (claiming that GM foods are safe) as to a risk message (claiming that GM foods are unsafe). The mechanism underlying these effects is consumers’ perceived health risk. A benefit message claiming that GM foods are beneficial (e.g., more nutritious than their conventional counterparts) is a better alternative for strong anti-GM consumers. Finally, the results suggest that persuasive messages do not significantly change pro-GM consumers’ evaluations of these foods.

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Dunn, S. Eliza, John L. Vicini, Kevin C. Glenn, David M. Fleischer e Matthew J. Greenhawt. "The allergenicity of genetically modified foods from genetically engineered crops". Annals of Allergy, Asthma & Immunology 119, n. 3 (settembre 2017): 214–22. http://dx.doi.org/10.1016/j.anai.2017.07.010.

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Akhter, Javed, Mohammed Qutub, Norman Burnham e Mohammed Akhtar. "Genetically Modified Foods: Health and Safety Issues". Annals of Saudi Medicine 21, n. 3-4 (maggio 2001): 161–64. http://dx.doi.org/10.5144/0256-4947.2001.161.

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HINO, Akihiro. "New Labelling System for Genetically Modified Foods". JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, n. 1 (2000): 9–16. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.9.

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48

Huppatz, John L., e Paula A. Fitzgerald. "Genetically modified foods — safety and regulatory issues". Medical Journal of Australia 172, n. 4 (febbraio 2000): 170–73. http://dx.doi.org/10.5694/j.1326-5377.2000.tb125544.x.

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Clinch‐Jones, Catherine A. "Genetically modified foods ‐ safety and regulatory issues". Medical Journal of Australia 173, n. 3 (agosto 2000): 166. http://dx.doi.org/10.5694/j.1326-5377.2000.tb125585.x.

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Huppatz, John L. "Genetically modified foods ‐ safety and regulatory issues". Medical Journal of Australia 173, n. 3 (agosto 2000): 166–67. http://dx.doi.org/10.5694/j.1326-5377.2000.tb125586.x.

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