Researchers Review Process for Evaluating Potential Risk of Allergies in GM Foods
Food allergies are one of the most common types of allergies an individual can have. According to The Food Allergy and Anaphylaxis Network, scientists estimate that approximately 11 million Americans suffer from food allergies. An individual can be allergic to any food, including fruits, vegetables, and meats. Now, genetically modified foods have become the new concern for those with such allergies, which is why I was interested in reading about efforts of researchers to review the process for evaluating the potential risks of allergies in genetically modified food crops (When Food causes Allergies, CheckBiotech, 11/23/05).
According to the article, there is still no test that can predict with 100 percent certainty whether a new protein might cause an allergic reaction in a specific individual, or whether introducing a new food to a child might cause allergies. However, Dr. Richard E. Goodman, a professor in the Food Allergy Research and Resource Program at the University of Nebraska-Lincoln, and his colleagues have worked on a comprehensive review on how genetically modified (GM) crops can be evaluated to assess their potential allergenic properties before being grown commercially, noting that food produced from genetically modified crops must be “as safe as the unmodified varieties.” The research team’s review was published in the International Archives of Allergy and Immunology.
Dr. Goodman and his team recommended four general assessments to identify proteins that would present a high risk of causing food allergies in some individuals. According to the article, theses tests have been used to assess the potential allergenicity of all commercially available genetically modified crops in the U.S. since 1996, with minor revision as knowledge of food allergens and allergies have improved.
These tests involve comparing its amino acid sequence with sequences from all known allergens, testing the new protein for resistance to digestion by the stomach enzyme, pepsin, in an acidic solution, testing blood samples from individuals with allergies to the source to determine whether certain antibodies bind tightly to the new protein, and analyzing the amount of the new protein in a genetically modified crop since many food allergens cause an allergic response when found in large amounts.
Dr. Goodman stated that if the assessments are applied, they can greatly reduce the risk of introducing allergenic proteins to food crops. According to the article, these tests should certainly always be improved, with the increasing knowledge of the experimental methods within the field of allergen testing.
“The process of specifically modifying single genes of food crops opens the door to a wide variety of benefits,” said Dr. Goodman.
As someone who has a food allergy, I’ve had concerns over the foods I eat. I can see the worries individuals may have over genetically modified foods and whether they could be allergic to such foods. The methods that Dr. Goodman and his colleagues have recommended are a great step in testing genetically modified foods for allergies and I hope that a test to completely predict allergic reactions to these foods is on the horizon. Considering the benefits of biotechnology and the power the technology can bring in helping the world’s food supply, keeping genetically modified foods as safe as possible, including testing for allergies, is essential.
Comments
Great blog!
Posted by: ForunaTi | August 25, 2006 1:41 AM
Thanks for the information
Posted by: Frinas | August 30, 2006 4:44 PM