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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

nts to determine if food biotechnology products are as safe as – or substantially equivalent to – their conventionally bred counterparts. First, they identify the similarities and differences between a product and its closest traditional counterparts. Then, they subject the differences to a rigorous safety assessment or further scientific procedures as needed to clarify any safety issues.

All food biotechnology products currently available on the international market have undergone and passed these science-based safety assessments. As a result, in the last 12 years, more than 690 million hectares or 1.7 billion acres of genetically modified crops have been grown commercially with no documented adverse effects to humans or animals.

According to the Institute of Food Technologists, a nonprofit scientific society for food science and technology, biotechnology processes tend to reduce risks because they are more precise and predictable than conventional techniques.

“Food biotechnology is the new way of doing it more precisely and accurately,” comments Chin. “The old methods, you were crossing tens of thousands of genes. … This way, you identify the characteristic that you want. You select the gene that provides the characteristic, and put it in the end product. And you don’t get those unwanted genes and unwanted characteristics. … It’s a more efficient way of doing it, too. And to me, it’s a safer way of doing it.”

Numerous professional organizations, academic research entities and regulatory bodies worldwide have independently and extensively studied and considered all aspects of food biotechnology, with a striking congruence in their resulting conclusions and recommendations.

“My own professional organization ̵
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Source: PRWeb
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