Journal or Publishing Institution: Journal of Food Safety and Quality
Study: https://www.cabdirect.org/cabdirect/abstract/20143328585
Author(s): Long, W., Shen, X., Zhou, X., Wang, D., Fan, S., Wang, X. and Zhou, Z.
Article Type: Peer Reviewed Study
Abstract:
Objective: In the present study, the functions and edible safety of imported genetically modified (GM) and natural soy oils were comparatively evaluated by the novel BDI-GS (Benefit-Damage Index & General Scores) evaluation system.
Methods: The healthy ICR (Institute of Cancer Research) mice during linear growth were selected as subject. The judgment of edible safety was made through feeding test and statistically analyzed for 9 indicators of organ or tissue weights, indexes and its BDI and GS values. Results: Both GM soy oils were worse in mice growth performance than that of natural soy oil, and comprehensive nutritional and healthy effects GS values for natural soy oil were above 11.0, but those for GM soy oils were merely above 9.0. Part BDI values of organ indicators showed lower effects mainly in lung, thymus, spleen and spermary in nutrition and health, and with significant difference in statistics by compared to natural soy oil (P<0.05; P<0.01).
Conclusion: It manifests that the GM soy oil in nutrition and health effects is worse than that of the oil extracted from natural soybean produced in China, as well as exists the issue of herbicide residue.
Keywords: Animal Models, Evaluation, Food Safety, Genetically Engineered Foods, Gonads, Growth, Health, Laboratory Animals, Lungs, Nutrition, Soyabean Oil, Spleen, Techniques, Thymus Gland; Genetically Modified Food, Genetically Modified Foods, GM Foods, People’s Republic of China, Soybean Oil, China
Citation: Long, W., Shen, X., Zhou, X., Wang, D., Fan, S., Wang, X. and Zhou, Z., 2014. Evaluation on edible safety of genetically modified soy oil by novel system. Journal of Food Safety and Quality, 5(8), pp.2568-2574.
