转基因食品安全性评价研究进展

自1996年以来,转基因作物的大规模商业化生产为人们带来了巨大的社会经济效益,但是转基因技术存在一定的风险性,因此加强转基因食品的安全性评价和标准化管理显得尤为迫切和重要。本文从营养学、毒理学、过敏性等方面综述了转基因食品的食用安全性评价,并多角度探讨了转基因食品安全性评价的关键问题,包括用不同动物实验评价转基因食品的食用安全性,新型转基因植物的安全性评价,以及转基因食品的食用安全标准化等,以期使读者对转基因食品的食用安全性有更加系统、全面的了解。     

Genetically Modified (GM) Foods and Ethical Eating

The ability to manipulate and customize the genetic code of living organisms has brought forth the production of genetically modified organisms (GMOs) and consumption of genetically modified (GM) foods. The potential for GM foods to improve the efficiency of food production, increase customer satisfaction, and provide potential health benefits has contributed to the rapid incorporation of GM foods into the American diet. However, GM foods and GMOs are also a topic of ethical debate. The use of GM foods and GM technology is surrounded by ethical concerns and situational judgment, and should ideally adhere to the ethical standards placed upon food and nutrition professionals, such as: beneficence, nonmaleficence, justice and autonomy. The future of GM foods involves many aspects and trends, including enhanced nutritional value in foods, strict labeling laws, and potential beneficial economic conditions in developing nations. This paper briefly reviews the origin and background of GM foods, while delving thoroughly into 3 areas: (1) GMO labeling, (2) ethical concerns, and (3) health and industry applications. This paper also examines the relationship between the various applications of GM foods and their corresponding ethical issues. Ethical concerns were evaluated in the context of the code of ethics developed by the Academy of Nutrition and Dietetics (AND) that govern the work of food and nutrition professionals. Overall, there is a need to stay vigilant about the many ethical implications of producing and consuming GM foods and GMOs.     

Consumers' beliefs, attitudes and intentions towards genetically modified foods, based on the 'perceived safety vs. benefits' perspective

It has been repeatedly claimed that the application of genetic engineering in the field of agricultural and food production is both beneficial and advantageous. However, biotechnology is developing in an environment where public concerns about food safety and environmental protection are steadily increasing. The present study aims at gaining an insight into Greek consumers’ beliefs, attitudes and intentions towards genetically modified (GM) food products. The objectives of this study are summarized as follows (i) to provide evidence that consumer beliefs are built around the ‘safety‐benefits’ axis, and (ii) to segment the Greek market in terms of consumer beliefs about GM food products and identify a number of clusters with clear‐cut behavioural profiles. Although the overall attitude of Greek consumers towards GM food is negative, the research very interestingly concludes that there exists a market segment of substantial size, whose beliefs about GM food appears to be positive. This finding suggests that there is not a ‘consensus’ regarding the rejection of GM foods in the Greek market as one might have expected thus ‘encouraging’ the implementation of adequate marketing strategies to target this segment of ‘early adopters’ in the first place.     

Attitudes toward genetically modified organisms in Poland: to GMO or not to GMO?

Genetically modified organisms (GMOs) are a subject of on-going scientific, political and social discussions in Member States of the European Union (EU) concerning their use, benefits, risks, safety and limitations. EU societies have every right to substantive information and education in biotechnology, yet they appear to be misinformed by contradictory views and sensationalism. The present study investigated the level of knowledge and the attitude of citizens of Poland (n = 1021) towards the various uses of GMOs. As found, the use of GMOs in medicine and pharmacy received slight approval from the surveyed group, and was generally perceived as the greatest benefit of GMOs. In contrast, most respondents were against the production and distribution of GM food products on the Polish market or at least favoured the labelling of any product that contains a GM component. The majority of individuals who were willing to accept GM foods also demanded their labelling. The studied group revealed various concerns related to the safety of GM foods, particularly their potential effect on health and the environment. Generally, the greatest scepticism towards GMOs and GM foods was expressed by farmers, medical workers and school teachers while the greatest enthusiasm was shown by students of medical and life sciences, and researchers/academicians. Importantly, most of those taking part in the survey admitted that their knowledge of GMOs was insufficient, expressed a willingness to improve it, and expected school teachers, academicians and researchers to be actively involved in this process. In conclusion, the present study underlines the urgent need to implement evidence-based educational programmes so as to raise the public understanding of the current possibilities and limitations of GMO-based technology in Poland.     

转基因水稻食用安全性评价国内外概况

转基因水稻的研制与开发已经达到了可商业化阶段,但是出于对其食用与环境安全性的忧虑,目前还没有国家批准转基因水稻商品化。我国已经发现有疑似转基因稻种出现在市场上,这就迫切要求我们加快对转基因水稻的安全性评价尤其是食用安全性评价的研究,建立相应的评价标准,以规范转基因水稻的商业化及生产。本文主要从转基因水稻的营养成分实质等同性分析,动物营养学评价,体内及体外毒理学评价,致敏性评价及外源基因的水平转移五个角度对转基因水稻的国内外食用安全性评价工作进行了综述,以期为以后的食用安全性评价及标准体系的建立提供参考。     

Relating Food Engineering to Cooking and Gastronomy

Modern consumers are increasingly eating meals away from home and are concerned about food quality, taste, and health aspects. Food engineering (FE) has traditionally been associated with the industrial processing of foods; however, most underlying phenomena related to FE also take place in the kitchen during meal preparation. Although chemists have positively interacted with acclaimed chefs and physicists have used foods as materials to demonstrate some of their theories, this has not been always the case with food engineers. This review addresses areas that may broaden the vision of FE by interfacing with cooking and gastronomy. Examples are presented where food materials science may shed light on otherwise empirical gastronomic formulations and cooking techniques. A review of contributions in modeling of food processing reveals that they can also be adapted to events going on in pots and ovens, and that results can be made available in simple terms to cooks. Industrial technologies, traditional and emerging, may be adapted to expand the collection of culinary transformations, while novel equipment, digital technologies, and laboratory instruments are equipping the 21st‐century kitchens. FE should become a part of food innovation and entrepreneurship now being led by chefs. Finally, it is suggested that food engineers become integrated into gastronomy's concerns about safety, sustainability, nutrition, and a better food use.     

Personality traits,knowledge, and consumer acceptance of genetically modified plant and animal products

Several studies have investigated the associations between personality traits and consumer behavior, but little attention has been paid to the role of personality traits in the acceptance of genetically modified (GM) food products or knowledge concerning the application of GM technologies. We used a large Norwegian survey to investigate the associations between personality traits, knowledge about GM use in agriculture, attitudes, and willingness to pay (WTP) to avoid GM foods. Using a random effect interval regression model, we found premiums between 19% and 23% to avoid GM soybean oil, GM-fed salmon, and GM salmon. Neuroticism was associated with increased acceptance of GM soybean oil. Conscientiousness was associated with increased acceptance of GM-fed and GM salmon, and agreeableness was associated with increased aversion against these products. Conscientiousness and agreeableness were also associated with knowledge. Agreeable respondents were less likely to think that genetic modification was applied in Norwegian agriculture, and conscientious respondents were more likely to wrongly think so. Attitudes towards naturalness of foods were strongly correlated with increased WTP to avoid GM foods. Current policy restrictions concerning the use of GM technologies are likely to affect the perceived safety of GM foods. Information and more liberal regulations may change attitudes towards GM foods and reduce the resistance against GM technologies over time.     

Taiwan's GM foods labelling legislation — a review

Genetically engineered food products have several advantages over their conventional counterparts; i.e. improvement of production traits is rapid, and genetic information can be transferred across species. However, introduction of a new gene into food crops may lead to emergence of altered composition and nutritional value, allergenicity and toxicity. To meet the requirements to environmental and food safety, sale of GM foods in Taiwan must comply with regulations, guidelines and labelling of various governmental agencies. Among these agencies, the Department of Health is responsible for the safety and labelling of GM foods, and has promulgated regulations stipulating the labelling of food products containing GM ingredients. Our initial step on the mandatory labelling of GM foods would let consumers to decide to purchase GM products.     

Cooking DNA: the effect of ‘domestic’ cooking methods on detection of GM potato

The ability to detect GM material in otherwise unprocessed foods cooked using domestic methods is important should ‘ready‐to‐eat’ foods require labelling. This study addresses the issue of DNA degradation in foods as a result of cooking. A number of ‘domestic’ cooking methods were shown to affect the length of DNA sequences able to be PCR amplified from potato samples and the degree of degradation was treatment‐specific. However, a. real‐time PCR assay was developed and. GM material was positively identified in all cooked GM potato samples. This confirms that GM material should be able to be detected in otherwise unprocessed food samples cooked using domestic methods, even if the cooking process has partially degraded the DNA. Results indicate, however, that there may be implications of the cooking process on the ability to accurately quantify GM content in some cooked samples.     

Microbial and safety implications of the use of modified atmospheres to extend the storage life of fresh meat and fish

Recently there has been a renewed interest in the use of modified and controlled atmospheres to extend the shelf-life of fresh muscle foods at reasonable cost. The use of vacuum packaging, hypobaric conditions and atmospheres based on gas blends (CO₂, O₂, N₂, CO) in fresh meat and fish preservation, recent trends in this area, and the possible food safety implications of the application of such technologies, are reviewed in this paper. Oxygen depletion and/or CO₂ addition into a package are effective in retarding the growth of the typical aerobic spoilage bacteria in muscle foods. Yet there is a possibility that when such foods are temperature abused they may become unsafe with respect to certain foodborne bacterial pathogens and especially with respect to Clostridium botulinum. The question of whether or not spoilage may precede toxigenesis and thus alarm the processor or the consumer has not been fully clarified. Lack of such knowledge has remained the limiting factor to greater commercial expansion, especially by the fish industry. Carbon dioxide enriched atmospheres have thus far received the greatest commercial usage for the bulk shipment of muscle food. Under strict temperature control atmospheric modification can extend the shelf-life of such foods safely. More studies are needed before we fully utilize modified atmosphere technology. Such studies should include investigations on the action and interactions of the various factors in modified atmospheres upon the potential growth of pathogens as well as development or use of additional antimicrobial ‘hurdles’ to assure a predictable safety.     

Nitric Oxide (NO) and Lactic Acid Bacteria-Contributions to Health, Food Quality, and Safety

In this article, the effects of nitric oxide (NO) and nitric oxide producer bacteria on food quality, safety, and human health care high lighted. NO, which was previously recognized as a toxic gas, has attracted attention in the last two decades due to its vital role in many physiological processes of animals and plants. Particularly, it is important to note from the point of view of food quality and safety that lactic acid bacteria, which are used as starter cultures in foods, also have the capability of producing NO. There have been several studies on the color development of meat products that originated from NO production of lactic acid bacteria. For this reason, it is also important to emphasize the different aspects of interactions between food and NO.     

转基因食品标识豁免制度研究

在转基因食品强制标识制度下,转基因食品标识豁免制度不可或缺。转基因食品标识豁免制度具有保障消费者和生产者合法权益、促进转基因食品产业健康发展的制度功能。我国立法对转基因食品标识豁免制度功能定位的偏差,致使豁免制度存在可行性差、经济性差、动态性差等诸多缺陷,科学性不足,负面效应凸显。因此,我国应通过设定科学的豁免对象,采取建立机制、阈值管理、改进目录、分步实施等实践路径,完善豁免制度,以便充分发挥其制度功能。     

Should Red Wine Be Considered a Functional Food?

Abstract: Functional foods may be regarded as foods that have nutritional value, but in particular, they also have beneficial effects on one or more body functions. Thus, functional foods may improve health and/or reduce the risk of developing certain diseases when taken in amounts that can be consumed in a normal diet. Based on nearly 2 decades of research since the term “French paradox” was first coined in 1992, wine would appear to fit this definition. Yet there seems to be reluctance to consider wine as a functional food. In this review, we present an overview of the accumulated evidence for the health benefits of wine—and its key phenolic components such as resveratrol, quercetin, catechin—and show that these alone are not enough to firmly establish wine as a functional food. What is required is to create clearly defined products based on wine that are targeted to consumers’ needs and expectations when it comes to purchasing functional foods. Moreover, the crucial question of alcohol and health also needs to be addressed by the functional food industry. Suggestions are presented for working through this issue, but in many regards, wine is like any other food—it should be consumed sensibly and in amounts that are beneficial to health. Overindulgence of any kind does not promote good health.     

GM食品内外源基因在加工过程中的降解变化

转基因(genetically modified,GM)食品安全问题受到广泛关注,其内外源基因及其表达产物在深加工过程中变化规律的研究是其热点之一。文中阐述了转基因食品的安全性问题,评述了转基因食品DNA在加工过程中变化规律的研究进展,并提出了转基因食品内外源基因在加工过程中降解变化研究思路。     

GM food and neophobia: connecting with the gatekeepers of consumer choice

Resistance to importation of genetically modified (GM) foods in rich countries has deterred governments in many food‐exporting countries from approving the planting of GM food crops for fear of damaging export markets for conventional food. Apart from governments that have actively imposed barriers to entry, another level of resistance can arise from food distribution channel members deciding not to import foods which they believe consumers in their markets will not want. GM foods fall in this category in some markets, particularly in Europe. In China and India, the two most populous consumer markets, pragmatic considerations appear likely to overcome neophobia regarding this technology, provided that benefits are adequately communicated to consumers. Choice‐modelling experiments show that the same may well be true in Europe. Copyright © 2008 Society of Chemical Industry     

Critical Issues in R&D of Soy Isoflavone-enriched Foods and Dietary Supplements

ABSTRACT: Increasing consumer awareness of soy as a healthy food ingredient has led to a tremendous growth in sales of soy isoflavone‐enriched foods and dietary supplements in the past 3 y. Because of their weak estrogenic activity, isoflavones are believed to have preventive effects for several hormone‐dependent diseases. This article discusses some critical issues to be considered in any R&D program of novel soy and isoflavone products for the healthy‐food market, such as (1) Which isoflavone compounds should be in the product? (2) Which individual isoflavones are the most beneficial ones? (3) Can certain isoflavone groups be targeted to specific disease prevention goals? (4) Are there any safety concerns in isoflavone consumption? (5) How are isoflavones affected by thermal processing and storage? (6) How should isoflavones be analyzed? These questions may affect the choice of isoflavone source, processing conditions, quality control procedures, and marketing considerations.     

Functional Foods: Their Role in Health Promotion and Disease Prevention

ABSTRACT: The effect of food factors on health status has been recognized since antiquity. More recently, epide-miological studies have led to fundamental research for unraveling the chemistry and mechanism of action of dietary phytochemicals and bioactives. Functional foods and natural health products encompass a wide range of food and ingredients, with a variety of bioactives responsible for their efficacy in health promotion and disease prevention. Phenolic and polyphenolic compounds constitute an important class of secondary plant metabolites that act as free radical scavengers and inhibitors of LDL cholesterol oxidation and DNA breakage, among others. Thus, the role of food phenolics and polyphenolics in the prevention of cardiovascular disease and certain types of cancer is well recognized. In addition, certain marine foods have often been considered as "heart food" because of their omega-3 constituents which are known to lower blood triacylglycerol and, possibly, cholesterol levels. Thus, food factors from both plants and animals may be participating in human health promotion.     

Advances in Mycotoxin Research: Public Health Perspectives

Aflatoxins, ochratoxins, fumonisins, deoxynivalenol, and zearalenone are of significant public health concern as they can cause serious adverse effects in different organs including the liver, kidney, and immune system in humans. These toxic secondary metabolites are produced by filamentous fungi mainly in the genus Aspergillus, Penicillium, and Fusarium. It is challenging to control the formation of mycotoxins due to the worldwide occurrence of these fungi in food and the environment. In addition to raw agricultural commodities, mycotoxins tend to remain in finished food products as they may not be destroyed by conventional processing techniques. Hence, much of our concern is directed to chronic health effects through long‐term exposure to one or multiple mycotoxins from contaminated foods. Ideally risk assessment requires a comprehensive data, including toxicological and epidemiological studies as well as surveillance and exposure assessment. Setting of regulatory limits for mycotoxins is considered necessary to protect human health from mycotoxin exposure. Although advances in analytical techniques provide basic yet critical tool in regulation as well as all aspects of scientific research, it has been acknowledged that different forms of mycotoxins such as analogs and conjugated mycotoxins may constitute a significant source of dietary exposure. Further studies should be warranted to correlate mycotoxin exposure and human health possibly via identification and validation of suitable biomarkers.     

Use of encapsulated bacteriophages to enhance farm to fork food safety

Bacteriophages have been successfully applied to control the growth of pathogens in foods and to reduce the colonization and shedding of pathogens by food animals. They are set to play a dominant role in food safety in the future. However, many food-processing operations and the microenvironments in food animals' guts inactivate phages and reduce their infectivity. Encapsulation technologies have been used successfully to protect phages against extreme environments, and have been shown to preserve their activity and enable their release in targeted environments. A number of encapsulation technologies have shown potential for use with bacteriophages. This review discusses the current state of knowledge about the use of encapsulation technologies with bacteriophages to control pathogens in foods and food animals.     

转基因食品安全性评价和安全保障

本文在简述转基因食品安全性及其研究现状的基础上 ,提出的若干对应策略 ,其中重点介绍转基因食品安全性评估的基本原则———实质等同性 ,和管理措施和检测技术的应用前景