Biotechnology and food allergy.
The production of genetically modified foods for an increasingly informed and selective consumer requires the coordinated activities of both the companies developing the transgenic food and regulatory authorities to ensure that these foods are at least as safe as the traditional foods they are supplementing in the diet. Although the size and complexity of the food sector ensures that no single player can control the process from seed production through farming and processing to final products marketed in a retail outlet, checks and balances are in place to ensure that transgenic foods will provide a convenient, wholesome, tasty, safe, affordable food source. Ultimately, it is the responsibility of companies developing the genetically modified food to provide relevant data to regulatory agencies, such as the US Department of Agriculture, Environmental Protection Agency, and Food and Drug Administration, to confirm that the transgenic product is reasonably safe for the consumer, as zero risk from allergen sensitization is nonexistent.
Helm
Ricki M
RM
University of Arkansas for Medical Sciences, Arkansas Children's Hospital Research Institute, 1120 Marshall Street, Little Rock, AR 72202-3591, USA. HelmRickiM@uams.edu
D000818:Animals; D001709:Biotechnology; D005512:Food Hypersensitivity / Q000209:etiology*; D030841:Food, Genetically Modified / Q000009:adverse effects* / Q000592:standards; D006801:Humans; D014481:United States; D016885:United States Department of Agriculture; D014486:United States Food and Drug Administration