Genetically Engineered Plants and Foods: A Scientist's Analysis of the Issues (Part I).
Through the use of the new tools of genetic engineering, genes can be introduced into the same plant or animal species or into plants or animals that are not sexually compatible-the latter is a distinction with classical breeding. This technology has led to the commercial production of genetically engineered (GE) crops on approximately 250 million acres worldwide. These crops generally are herbicide and pest tolerant, but other GE crops in the pipeline focus on other traits. For some farmers and consumers, planting and eating foods from these crops are acceptable; for others they raise issues related to safety of the foods and the environment. In Part I of this review some general and food issues raised regarding GE crops and foods will be addressed. Responses to these issues, where possible, cite peer-reviewed scientific literature. In Part II to appear in 2009, issues related to environmental and socioeconomic aspects of GE crops and foods will be covered.
Lemaux
Peggy G
PG
Department of Plant and Microbial Biology, University of California, Berkeley, California 94720, USA. lemauxpg@nature.berkeley.edu
D018556:Crops, Agricultural / Q000235:genetics / Q000592:standards; D018744:DNA, Plant / Q000235:genetics; D004275:DNA, Ribosomal / Q000235:genetics; D005524:Food Technology / Q000592:standards*; D030841:Food, Genetically Modified / Q000145:classification / Q000592:standards; D005819:Genetic Markers; D006801:Humans; D030821:Plants, Genetically Modified; D012449:Safety; D011198:Solanum tuberosum / Q000235:genetics
D018744:DNA, Plant; D004275:DNA, Ribosomal; D005819:Genetic Markers