Genetically modified soybeans and food allergies

Research output: Contribution to journalShort survey

42 Scopus citations

Abstract

Allergenic reactions to proteins expressed in GM crops has been one of the prominent concerns among biotechnology critics and a concern of regulatory agencies. Soybeans like many plants have intrinsic allergens that present problems for sensitive people. Current GM crops, including soybean, have not been shown to add any additional allergenic risk beyond the intrinsic risks already present. Biotechnology can be used to characterize and eliminate allergens naturally present in crops. Biotechnology has been used to remove a major allergen in soybean demonstrating that genetic modification can be used to reduce allergenicity of food and feed. This provides a model for further use of GM approaches to eliminate allergens.

Original languageEnglish (US)
Pages (from-to)1317-1319
Number of pages3
JournalJournal of Experimental Botany
Volume54
Issue number386
DOIs
StatePublished - May 1 2003
Externally publishedYes

Keywords

  • Allergenic reactions
  • Genetic modification
  • Soybeans

ASJC Scopus subject areas

  • Physiology
  • Plant Science

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