SAFETY OF GENETICALLY MODIFIED FOODS
International Journal of Biological Sciences, Abstract, 2009 – We present for the first time a comparative analysis of blood and organ system data from trials with rats fed three main commercialized genetically modified maize, which are present in food and feed in the world. . . Approximately 60 different biochemical parameters were classified per organ and measured in serum and urine after 5 and 14 weeks of feeding. GM maize-fed rats were compared first to their respective isogenic or parental non-GM equivalent control groups. This was followed by comparison to six reference groups, which had consumed various other non-GM maize varieties. . . Our analysis clearly reveals for the 3 GMOs new side effects linked with GM maize consumption, which were sex- and often dose-dependent. Effects were mostly associated with the kidney and liver, the dietary detoxifying organs, although different between the 3 GMOs. Other effects were also noticed in the heart, adrenal glands, spleen and haematopoietic system. We conclude that these data highlight signs of hepatorenal toxicity, possibly due to the new pesticides specific to each GM corn. In addition, unintended direct or indirect metabolic consequences of the genetic modification cannot be excluded.
Wikipedia – A 2008 review published by the Royal Society of Medicine noted that GM foods have been eaten by millions of people worldwide for over 15 years, with no reports of ill effects. Similarly a 2004 report from the US National Academies of Sciences stated: “To date, no adverse health effects attributed to genetic engineering have been documented in the human population.” A 2004 review of feeding trials in the Italian Journal of Animal Science found no differences among animals eating genetically modified plants. A 2005 review in Archives of Animal Nutrition concluded that first-generation genetically modified foods had been found to be similar in nutrition and safety to non-GM foods, but noted that second-generation foods with “significant changes in constituents” would be more difficult to test, and would require further animal studies. However, a 2009 review in Nutrition Reviews found that although most studies concluded that GM foods do not differ in nutrition or cause any detectable toxic effects in animals, some studies did report adverse changes at a cellular level caused by some GM foods, concluding that “More scientific effort and investigation is needed to ensure that consumption of GM foods is not likely to provoke any form of health problem”.
Physorg, 2005 – A recent Russian study says 55.6 percent of the offspring of female rats fed genetically engineered soy flour died within three weeks. The female rats reportedly received 5-7 grams of the Roundup Ready variety of soybeans, beginning two weeks before conception and continuing through nursing. By comparison, scientists said only 9 percent of the offspring of rats fed non-GM soy died.
Furthermore, Russian researchers said offspring from the GM-fed group were significantly stunted — 36 percent weighed less than 20 grams after two weeks, compared with only 6.7 percent from the control group.
The study was conducted by Dr. Irina Ermakova of the Institute of Higher Nervous Activity and Neurophysiology in Moscow, a part of the Russian Academy of Sciences.
The study was presented during the recent conference of the American Academy of Environmental Medicine in Tucson, Ariz.
The AAEM board issued a statement saying: “We recognize this study is preliminary in nature. It hasn’t yet been peer reviewed and the methodology has not been spelled out in detail. But given the magnitude of the findings and the implications for human health, we urge the National Institutes of Health to immediately replicate the research.”