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Dietitian Mary Lee Chin Comments on Proven Value and Safety of Food Biotechnology in New Online Video
Date:7/8/2008

Extensive tests and evaluations result in 12-years of safe use.

St. Louis, MO (PRWEB) July 8, 2008 -– In a new online video and podcast released today, dietitian Mary Lee Chin describes the process of food biotechnology, as well as the safety and benefits of genetically modified foods. In the video, Chin discusses how consumers on a daily basis make numerous decisions about the food they eat. Aside from choices based on how a food tastes, many of these decisions require a good understanding of nutrition, food science and, sometimes, even agriculture with consumers asking themselves, “Do I want less fat or fewer calories? Do I want food that has been organically or conventionally grown?”

“It’s not surprising to me that people are concerned about any new type of food or food production method that comes on the market,” says Mary Lee Chin, MS, RD, who has been practicing dietetics for more than 30 years. “But as a registered dietician, I can assure them that the regulatory oversight, the research and development that has gone into [food biotechnology, produces the good food that ends up on their dinner plate.”

When genetically modified crops were first introduced in the mid-1990s, most consumers were not very aware that research into biotechnology could be or was being applied to food. However, for decades, researchers had been studying how food biotechnology could safely increase productivity on the farm, as well as nutritional value on the plate.

Researchers developed extensive tests and evaluations to assess the safety of food biotechnology products through the concept of substantial equivalence. Under this concept, researchers use science-based safety assessme
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