Genetically modified foods refer to a group of foods that are processed and produced using genetically modified organisms as raw materials. Genetically modified organisms (GMOs) are biological species that have been transformed in accordance with human expectations using modern biotechnology. These new breeds of organisms are increasingly playing an important role in the fight against pests and diseases, tolerance to herbicides, improved processing characteristics, and improved nutritional quality. In order to protect the health and safety of genetically modified foods for humans and promote the sustainable development of biotechnology, governments of all countries have conducted a comprehensive assessment of the food safety of genetically modified organisms prior to the listing of genetically modified foods to ensure the safety of genetically modified foods and prevent genetically modified foods from potential risks. Food enters the consumer market. In general, GMOs need to conduct food safety assessments in the following aspects before they are approved for commercial production: 1. Nutritional evaluation of genetically modified foods People's demand for food lies in the energy and various types of nutrients they need to provide for human survival. Therefore, the evaluation of nutritional components is an important part of the safety evaluation of genetically modified foods. The evaluated nutrients mainly include proteins, starch, cellulose, fats, fatty acids, amino acids, mineral elements, vitamins, ash and other substances closely related to human health and nutrition. In the evaluation, the main nutrient components of the genetically modified foods in different years or different growth locations were compared with the control non-genetically modified foods to evaluate whether the genetically modified foods have the same nutritional value as the non-genetically modified foods. Because the nutrient content in agricultural products used for processing is affected by many factors such as variety, planting environment, growth period, agronomic measures during the growth process, and different production years, such as different rice varieties, different planting environments, and different growth Period, different agronomic measures, etc. will affect the nutritional content of rice, that is to say, people in the market consume a variety of ordinary rice in the nutrient content is not exactly the same. Therefore, when assessing the nutrition of genetically modified foods, it is necessary to consider this objective factor. In response to this situation, the OECD has conducted surveys and expert demonstrations around the world, and has issued a series of manuals on the nutritional content of agricultural products, giving the nutritional composition variation range of different types of crops and processed products, and Corresponding historical data and references are provided; at the same time, the International Society of Life Sciences (ILSI) has also established a database of nutrients for various crops as a reference range for the nutritional composition of various genetically modified crops. Therefore, in the nutritional evaluation of genetically modified foods, in addition to comparing with the control non-genetically modified foods, it is necessary to refer to the OECD, ILSI, and the nutritional composition of similar non-transgenic crops already existing in the country to determine whether the nutritional content of genetically modified foods is within these ranges. If it is within the range, it can be considered that the genetically modified food has the same nutritional effect as the non-genetically modified food. In addition, for some genetically modified foods (such as high-lysine transgenic maize) that have major differences or have changed major nutrients, it is necessary to understand whether genetically modified foods have the same nutritional functions as traditional foods. Less. The nutritional evaluation mentioned here mainly refers to two aspects: First, the trophic effects of genetically modified foods on experimental animals are evaluated through animal growth conditions, nutritional indicators, or nutritional status of animal products, such as a 30-day growth test in rats; The bioavailability of certain nutrients in transgenic foods was evaluated by animal growth and metabolic indicators, such as rat protein utilization and pig ileal fistula test. At present, genetically modified foods that have been approved for production in the world and genetically modified rice and corn that have been issued with safety certificates in China have been evaluated by nutrition. Test data have proved that they have the same nutritional effects as non-genetically modified foods. 2. Evaluation of anti-nutritional factors in genetically modified foods Foods not only contain a large amount of nutrients, but also contain a wide range of non-nutrients. Some substances are harmful when they exceed a certain amount, and they are called anti-nutritional factors or anti-nutrients. In general, anti-nutrients are understood to be substances that inhibit or prevent important pathways of metabolism (especially digestion). Anti-nutritional factors reduce the maximum use of nutrients (especially proteins, vitamins and minerals) and the nutritional value of foods. Almost all plant foods contain anti-nutritional factors, which are self-defense substances that plants form during the evolution process. At present, known anti-nutritional factors include protease inhibitors, phytic acid, lectin, erucic acid, gossypol, tannins, sulfonium and the like. However, the harmful effects of most anti-nutritional factors are caused by unprocessed foods and disappear with simple treatments such as heating, soaking, and germination. For example, cowpea which we often eat can not be eaten raw due to the presence of cowpea protease inhibitors, and it must be cooked before cooking. The safety assessment of anti-nutritional factors in genetically modified foods is to compare the content of anti-nutritional factors in the GM varieties with their control non-genetically modified foods. The assessment method is consistent with the evaluation method of nutritional ingredients. 3. Toxicological evaluation of genetically modified foods Whether GM foods will produce toxic substances to humans due to the introduction of foreign genes is an important aspect of people’s fear of GM foods. Toxicological evaluation of genetically modified foods is an important evaluation link before the listing of genetically modified foods. The toxicological safety evaluation of genetically modified foods mainly starts from two aspects. One is whether the exogenous gene expression products have toxicity testing and evaluation; the second is the whole food toxicity testing and evaluation of genetically modified foods. The detection of foreign gene expression products is generally based on the safety assessment of traditional chemical substances. The detection and evaluation of foreign gene expression proteins generally have three indicators: First, the analysis of the homology of nucleic acid and protein amino acid sequences with the known toxic proteins in international authoritative large public databases to analyze whether there is potential toxicity; Yes, in the heating conditions and gastrointestinal digestive fluid, detection and analysis of foreign gene expression protein is stable or anti-digestion; Third, the acute oral toxicity test of foreign gene expression products. Toxicological detection of whole foods is also an evaluation method using traditional chemical substances, and sub-chronic toxicity tests are generally used to evaluate the overall safety of genetically modified foods. Based on the principle of case analysis, other aspects of toxicological testing such as genetic toxicity testing, traditional teratogenicity testing, reproductive testing, and metabolic testing may be considered for some genetically modified foods that have been transferred to specific functional ingredients. These trials are not required for the current commercial production of transgenic crops. At present, no countries such as the European Union, Japan, South Korea, Australia, the United States, and Canada have asked for these toxicological tests. The transgenic rice and corn currently approved in China are toxicological detection and evaluation of foreign gene expression products and transgenic whole foods. The test data demonstrated that the consumption of the transgenic rice, corn and non-transgenic control also had no toxicological safety risks. In fact, the genetically modified rice that China has approved has also undergone toxicological tests such as genetic toxicity, chronic toxicity, traditional teratogenicity, and third-generation reproduction. Safety inspection indicators have exceeded the assessments of developed countries in Europe and America, the Codex Alimentarius Commission and the World Health Organization. Content requirements. These toxicological tests all prove that the transgenic rice “Huahui 1†and “Bt Shanyou 63†are safe. 4. Allergic evaluation of genetically modified foods Food allergy is a special kind of human immune response. In layman's terms, it means that after someone has eaten some kind of food, it causes a strong reaction from a certain tissue, an organ, or even the entire body, resulting in various dysfunctions or tissue injuries. It is generally believed that the prevalence of food allergy in adults is 2%, while children are up to 8%. The most common clinical manifestations of food allergies are the appearance of skin symptoms and visible respiratory and gastrointestinal symptoms. Such as pruritus, eczema, urticaria, dizziness, nausea, vomiting, and diarrhea. Severe food allergies can cause laryngeal edema that can cause asphyxiation, acute asthma attack, and anaphylactic shock. Common allergic foods have 8 categories: eggs, milk, fish, shellfish, nuts, peanuts, soybeans, wheat. In China, food allergies such as sesame seeds and fruits are also quite common. Therefore, allergies are not unique to GM foods. However, because transgenic technology breaks down the biological barriers in which genetic material cannot transfer between species in nature, in order to prevent the transfer of allergenic genes between species due to transgenic technology, the evaluation of allergies has become a necessary evaluation link before the listing of genetically modified foods. At present, all countries in the world have adopted the principles and procedures for analysis of allergies in GM foods recommended by the Codex Alimentarius Commission. And according to the actual situation in various countries, genetically modified foods are analyzed. At present, the assessment of whether the exogenous gene expression products in genetically modified foods are allergens is mainly from three aspects. First, whether exogenous genes are derived from organisms containing allergens; secondly, allergens known through international authoritative large public databases are used. A comparative analysis was performed to determine whether they had homology. Third, the digestive stability of pepsin was evaluated by analyzing the expression product of the foreign gene. The transgenic rice and corn currently approved in China are all tested and evaluated for allergen gene expression products. The test data proves that the foreign genes transferred by GM rice and corn will not bring new allergens and will not increase the risk of allergies to people who eat rice and corn. Aluminum Cnc Part,aluminum cnc machining parts,aluminum cnc turning parts,cnc machine aluminum parts,aluminum cnc milling parts Taizhou TS HARDWARE Co., Ltd , https://www.shuwengroup.com