Biotechnology Health Article

Safety and Labeling

In the United States, the FDA has ruled that foods produced though biotechnology require the same approval process as all other food, and that there is no inherent health risk in the use of biotechnology to develop plant food products. Therefore, no label is required simply to identify foods as products of biotechnology. Manufacturers bear the burden of proof for the safety of the food. To assist them with this, the FDA developed a decision-tree approach that allows food processors to anticipate safety concerns and know when to consult the FDA for guidance. The decision tree focuses on toxicants that are characteristic of each species involved; the potential for transferring food allergens from one food source to another; the concentration and bioavailability of nutrients in the food; and the safety and nutritional value of newly introduced proteins.

Labeling of genetically modified foods has sparked additional debate. Labels are required on food produced through biotechnology to inform consumers of any potential health or safety risk. For example, a label is required if a potential allergen is introduced into a food product. A label is also required if a food is transformed so that its nutrient content no longer resembles the original food. For example, so-called golden rice has been genetically engineered to have a higher concentration of beta-carotene than regular rice, and thus it must be included on the label. In response to consumer demands, regulators in England have instituted mandatory labeling laws for all packaged foods and menus containing genetically modified ingredients. Similar but less restrictive laws have been instituted in Japan. In Canada, the policy on labeling has remained similar to that of the United States.

Some consumer advocates maintain that not requiring a label on all genetically modified foods violates consumers' right to make informed food choices, and many producers of certain foods, such as foods containing soy protein, now include the term "non-GMO" on the label to indicate that the product does not contain genetically modified ingredients.

The application of recombinant DNA technology to foods, commonly called biotechnology, may be viewed as an extension of traditional cross-breeding and fermentation techniques. The technology enables scientists to transfer genetic material from one species to another, and may produce food crops and animals that are different than those obtained using traditional techniques. The FDA has established procedures for approval of food products manufactured using recombinant DNA technology that require food producers to demonstrate the safety of their products. The American Dietetic Association, the American Medical Association, and the World Health Organization have each adopted statements that techniques of biotechnology may have the potential to improve the food supply. These organizations and others acknowledge that long-term health and environmental impacts of the technology are not known, and they encourage continual monitoring of potential impacts.

SEE ALSO ADDITIVES AND PRESERVATIVES; FOOD SAFETY; GENETICALLY MODIFIED FOODS.

M. Elizabeth Kunkel Barbara H. D. Luccia

Bibliography

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