Potentially dangerous risks of genetically modified food products

Journal or Publishing Institution: Ukrainian Food Journal

Study: http://www.academia.edu/download/38824520/2.UKRAINIAN_FOOD_JOURNAL_5__2014_V_3__Is_5.pdf#page=70

Author(s): Skrotska, O. and Filatova, O.

Article Type: Journal Publication

Record ID: 2137

Abstract: Introduction. The prolonged and uncontrolled use of genetically modified foods represents the adverse potential effects and threats to human health. Discussion. Discovered the toxic and allergenic influence of number of transgenic proteins on the human organism. The inhibitors of alpha amylases are strong allergens which form complexes with the ferments of the salivary glands and pancreases. The inhibitors of ribosomal proteins inhibit the activation of ribosomes. Insecticidal lectins possess mutagenic properties. The insecticidal proteins of Bacillus thuringiensis produced by genetically modified plants are drastic allergens. An increase in the content of toxic substances is the result of the overexpression of genes, which correspond for the stability of the genetically modified plants to the environmental factors. The genetically modified plants characterized by the increase of resistance to the herbicides are able to accumulating them in the high concentration. In this case during the consumption of these plants by human the herbicides do not have an influence on the plants, but they lead to the negative consequences (cancerogenic, immunotoxic, embryotoxic action). There is a probability of the horizontal transfer of transgenic constructions into the genome of the representatives of human intestinal microflora, which can lead to appearance of antibiotic-resistant bacteria. Conclusions. All genetically modified products must be investigated to the object of their safety on a number of specific parameters.

Keywords: Transgenes, Risks, Food Products

Citation: Skrotska, O. and Filatova, O., 2014. Potentially dangerous risks of genetically modified food products. Ukrainian Food Journal, 3(5), pp.70.