Special Issue "Genetically Modified Food"
Deadline for manuscript submissions: closed (1 December 2019) | Viewed by 22882
Genetically Modified Organisms (GMOs), plants in particular, have been on the market for more than 20 years but still raise consumer concerns and scientific discourse over food safety and health issues. Herbicide-tolerant GM soy and insecticidal maize dominate agricultural production in some countries and feed a large amount of biomass into global food chains. Many other plants and organisms are in the pipeline, created with CRISPR and other new methods. However, what do we know about the quality of GMOs as food or feed products? As herbicide-tolerance traits increase herbicide residues in food and feed products, can such residues influence the nutritional composition of the plants or affect overall food quality? Are regulatory systems suited to assess potential health effects of combined exposure to insect toxins and herbicide residues? Are there other relevant food safety or health issues that may have been overlooked regarding how GMOs interact with their environment or context? These questions are more salient when research material is inaccessible due to intellectual property rights and when industry introduces even more powerful and rapid ways to create GMOs.
Dr. Thomas Bøhn
Manuscript Submission Information
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- combined exposure
- food quality
- herbicide residues
- intellectual property rights
- nutritional composition