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Journal articles on the topic 'Genetically modified food'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

PAPPAS (Φ. ΠΑΠΠΑΣ), F., and M. STEFANIDOU (Μ. ΣΤΕΦΑΝΙΔΟΥ). "Genetically modified food." Journal of the Hellenic Veterinary Medical Society 57, no. 3 (2017): 231. http://dx.doi.org/10.12681/jhvms.15047.

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International consensus has been reached on the principles regarding evaluation of the food safety of genetically modified plants. The concept of substantial equivalence has been developed as part of a safety evaluation framework, based on the idea that existing foods can serve as a basis for comparing the properties of genetically modified foods with the appropriate counterpart. Substantial equivalence is a starting point in the safety evaluation, rather than an endpoint of the assessment. The development and validation of new profiling methods, such as DNA microarray technology, proteomics a

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2

ISSERMAN, ANDREW M. "Genetically Modified Food." American Behavioral Scientist 44, no. 8 (2001): 1225–32. http://dx.doi.org/10.1177/00027640121956782.

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3

Trewavas, Anthony. "Genetically modified food." EMBO reports 1, no. 4 (2000): 303. http://dx.doi.org/10.1093/embo-reports/kvd079.

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4

Smith, Suzanne. "Genetically Modified Food." New Zealand Journal of Geography 108, no. 1 (2008): 32. http://dx.doi.org/10.1111/j.0028-8292.1999.tb00403.x.

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5

Brandner, Diana L. "Detection of Genetically Modified Food: Has Your Food Been Genetically Modified?" American Biology Teacher 64, no. 6 (2002): 433–42. http://dx.doi.org/10.2307/4451335.

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6

Brandner, Diana L. "Detection of Genetically Modified Food: Has Your Food Been Genetically Modified?" American Biology Teacher 64, no. 6 (2002): 433–42. http://dx.doi.org/10.1662/0002-7685(2002)064[0433:dogmfh]2.0.co;2.

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7

Leeder, Stephen R. "Genetically modified foods — food for thought." Medical Journal of Australia 172, no. 4 (2000): 173–74. http://dx.doi.org/10.5694/j.1326-5377.2000.tb125545.x.

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8

Su, Stefani, Idil Daloglu Ezhuthachan, and Punita Ponda. "Genetically modified foods and food allergy." Journal of Food Allergy 2, no. 1 (2020): 111–14. http://dx.doi.org/10.2500/jfa.2020.2.200012.

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Genetic modification of foods is one of the many ways of processing that can enhance foods to increase desirable qualities, such as herbicide tolerance, bacteria and insect resistance, improved nutritional value, and delayed ripening. However, a theoretical potential to increase the allergenicity of food proteins has been the subject of concern from critics. To prevent adverse effects from genetically modified (GM) crops, national and international organizations tightly regulate their production and recommend rigorous safety testing. Some safety tests were developed to assess potential allerge

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9

Morris, Shane H., and Catherine C. Adley. "Genetically modified food issues." British Food Journal 102, no. 9 (2000): 669–91. http://dx.doi.org/10.1108/00070700010362040.

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10

Yan, Kaichen. "Application of genetically modified technology in food." Theoretical and Natural Science 33, no. 1 (2024): 269–74. http://dx.doi.org/10.54254/2753-8818/33/20240928.

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At present, the arable land area in China is continuously decreasing, but the population is steadily increasing, and the demand for food quality among people is also increasing. Genetically modified food, with its high yield, disease and insect resistance, high survival rate, and excellent quality, will be rapidly developed, and the development prospects of genetically modified food are bright. Compared with non-genetically modified foods, genetically modified foods have similar nutrition, equal safety, and excellent quality. It will bring greater economic benefits. With the development of the

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11

Yuwono Prianto, Viony Kresna Sumantri, and Swara Yudhasasmita. "The Regulation and Protection of Genetically Modified Food." Sociological Jurisprudence Journal 3, no. 2 (2020): 107–11. http://dx.doi.org/10.22225/scj.3.2.1801.107-111.

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Genetically Modified foods are now being widely consumed. In 2011, more than 90% of corns and soybeans in the US are genetically modified. Research shows in America the people suffering from allergies are increasing. Some people connected the allergies with the widely consumed genetically modified foods. But other researchers show that genetically modified food bring no harms to human. In fact, genetically modified foods are cheaper and will be a great tool to fight against poverty and hunger. But in countries like Italy, Austria, and the Netherlands, they have fully banned genetically modifie

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12

Olabinjo, O. O., A. A. Okunola, and J. A. V. Olumurewa. "Genetically modified foods: pathway to food security." IOP Conference Series: Earth and Environmental Science 445 (March 27, 2020): 012041. http://dx.doi.org/10.1088/1755-1315/445/1/012041.

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13

Nelson, Robert R., Ali A. Poorani, and Justin E. Crews. "Genetically Modified Foods." Journal of Foodservice Business Research 6, no. 4 (2003): 89–105. http://dx.doi.org/10.1300/j369v06n04_05.

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14

Walters, R. "Criminology and Genetically Modified Food." British Journal of Criminology 44, no. 2 (2004): 151–67. http://dx.doi.org/10.1093/bjc/44.2.151.

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15

Nikolić, Zorica, Gordana Petrović, Maja Ignjatov, Dragana Milošević, Dušica Jovičić, and Gordana Tamindžić. "Genetically modified crops and food." Hrana i ishrana 60, no. 1 (2019): 1–4. http://dx.doi.org/10.5937/hraish1901001n.

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16

Edwards, C. "Gene genies [genetically modified food]." Engineering & Technology 5, no. 3 (2010): 24–26. http://dx.doi.org/10.1049/et.2010.0304.

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17

Tenbült, Petra, Nanne De Vries, Ellen Dreezens, and Carolien Martijn. "Categorizing genetically modified food products." British Food Journal 109, no. 4 (2007): 305–14. http://dx.doi.org/10.1108/00070700710736552.

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18

Jacobson, M. "The genetically modified food fight." Western Journal of Medicine 172, no. 4 (2000): 220–21. http://dx.doi.org/10.1136/ewjm.172.4.220.

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19

Trewavas, Anthony. "Toxins and genetically modified food." Lancet 355, no. 9207 (2000): 931. http://dx.doi.org/10.1016/s0140-6736(05)74136-2.

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20

Marshall, Stewart. "Genetically Modified Organisms and Food." Nutrition & Food Science 94, no. 1 (1994): 4–7. http://dx.doi.org/10.1108/00346659410048901.

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21

Siipi, Helena. "Is Genetically Modified Food Unnatural?" Journal of Agricultural and Environmental Ethics 28, no. 5 (2015): 807–16. http://dx.doi.org/10.1007/s10806-015-9568-5.

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22

I*, Cabelkova. "Understanding Public Perception of Genetically Modified Food: Navigating Misinformation and Trust." Food Science & Nutrition Technology 9, no. 3 (2024): 1–5. https://doi.org/10.23880/fsnt-16000354.

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Genetically modified (GM) foods have been at the center of global debate, resulting in diverse public perceptions and regulatory responses. Proponents argue that GM foods are crucial for addressing food security and climate change challenges, highlighting their potential to increase crop yields, enhance nutritional quality, and reduce the environmental impact of agriculture. However, skepticism persists, driven by concerns about potential health risks, environmental effects, and ethical implications. Despite a scientific consensus affirming the safety of GM foods, factors such as cultural valu

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23

Herlina, Lenny. "Pangan Rekayasa Genetika : Perspektif Kesehatan, Hukum Negara dan Agama." YASIN 2, no. 2 (2022): 206–20. http://dx.doi.org/10.58578/yasin.v2i2.362.

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Genetically modified food (GMO food) or in English genetically modified food which in Indonesian is popular as genetically modified food (GM food), is a biologically engineered food produced from organisms that have undergone changes that are inserted into their DNA using the method genetical manipulation. GE food is unavoidable, due to the narrowing of land and the increasingly dense population of people. Currently Worldometers notes that the world's population in 2019 reached 7.7 billion people, where the world food and agriculture organization (FAO) stated that the world must increase food

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24

Price, Catherine. "The Online Genetically Modified Food Debate: Sociotechnical Imaginaries and Genetically Modified Animals." Networking Knowledge: Journal of the MeCCSA Postgraduate Network 14, no. 2 (2021): 24–40. http://dx.doi.org/10.31165/nk.2021.142.641.

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The aim of this article is to investigate the sociotechnical imaginaries present in UK online news articles and below the line comments in connection with genetically modified animals. This article attempts to provide an answer through a qualitative study using discourse analysis. The findings reveal how sociotechnical imaginaries present in news articles depict genetically modified animals as ‘other’ in comparison to those bred through selective breeding. In the below the line comments, a key feature is of monstrosity. Here, the sociotechnical imaginaries draw on the concept of ‘other’ along

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25

Mukhammadiyeva, G. F., D. O. Karimov, E. R. Shaikhlislamova, et al. "Identification of genetically modified organisms in foods of plant origin as a way to control health risks for consumers." Health Risk Analysis, no. 3 (September 2022): 83–89. http://dx.doi.org/10.21668/health.risk/2022.3.07.

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Uncontrolled distribution of goods produced by genetically modified plants should be prevented by the state in order to secure food safety in the Russian Federation and to minimize health risks for consumers. We analyzed foods of plant origin for children to identify components of genetically modified organisms in them. It was done to ensure safety of such foods. The highest specific weight among the analyzed foods belonged to nectars (40.0 %) and juice-containing drinks (36.0 %). Juices and fruit drinks accounted for 12 % each. Genetically modified organisms were determined in foods by identi

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26

SATO, Fumihiko. "Genetically Modified Crops, Food Security and Food Safety." TRENDS IN THE SCIENCES 14, no. 2 (2009): 20–28. http://dx.doi.org/10.5363/tits.14.2_20.

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27

Perera, BJC. "Genetically modified food : friend or foe?" Ceylon Medical Journal 49, no. 2 (2011): 44. http://dx.doi.org/10.4038/cmj.v49i2.3259.

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28

Kaplan, David M. "What's Wrong With Genetically Modified Food?" Journal of Philosophical Research 30, no. 9999 (2005): 69–80. http://dx.doi.org/10.5840/jpr_2005_28.

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29

Blagoevska, K., G. Ilievska, D. Jankuloski, et al. "The controversies of genetically modified food." IOP Conference Series: Earth and Environmental Science 854, no. 1 (2021): 012009. http://dx.doi.org/10.1088/1755-1315/854/1/012009.

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Abstract The increasing use of genetically modified (GM) foods and feeds attracts the interest of media and public, causing great concern among consumers about the consequences of their consumption. The issues of concern are mainly focused on the impact on consumer health and the repercussions on the environment. The biggest fears are the possible negative consequences on human and animal health, which encompass allergic reactions, side effects such as toxicity, damage to individual organs, gene transfer and differences in nutritional value. Consumers are unsure and confused as to whether cons

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30

Zhang, Meng. "Philosophical Research on Genetically Modified Food." Advance Journal of Food Science and Technology 7, no. 3 (2015): 204–6. http://dx.doi.org/10.19026/ajfst.7.1295.

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31

Qaim, Matin, and Shahzad Kouser. "Genetically Modified Crops and Food Security." PLoS ONE 8, no. 6 (2013): e64879. http://dx.doi.org/10.1371/journal.pone.0064879.

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32

Herman, E. M. "Genetically modified soybeans and food allergies." Journal of Experimental Botany 54, no. 386 (2003): 1317–19. http://dx.doi.org/10.1093/jxb/erg164.

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33

Miles, Susan, Øydis Ueland, and Lynn J. Frewer. "Public attitudes towards genetically‐modified food." British Food Journal 107, no. 4 (2005): 246–62. http://dx.doi.org/10.1108/00070700510589521.

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34

Gasson, Michael J. "Gene transfer from genetically modified food." Current Opinion in Biotechnology 11, no. 5 (2000): 505–8. http://dx.doi.org/10.1016/s0958-1669(00)00136-1.

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35

Erickson, Britt E. "Detecting Genetically Modified Products in Food." Analytical Chemistry 72, no. 13 (2000): 454 A—459 A. http://dx.doi.org/10.1021/ac0028604.

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36

de Liver, Yaël, Joop van der Pligt, and Daniël Wigboldus. "Unpacking atitudes towards genetically modified food." Appetite 45, no. 3 (2005): 242–49. http://dx.doi.org/10.1016/j.appet.2005.07.004.

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37

Zhang, Yi, Timothy Geary, and Benjamin K. Simpson. "Genetically modified food enzymes: a review." Current Opinion in Food Science 25 (February 2019): 14–18. http://dx.doi.org/10.1016/j.cofs.2019.01.002.

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38

Livermore, Martin. "Genetically modified food - EU regulatory overview." Nutrition Bulletin 28, no. 4 (2003): 373–75. http://dx.doi.org/10.1046/j.1467-3010.2003.00379.x.

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39

Kudlu, Chithprabha, and Glenn Davis Stone. "The Trials of Genetically Modified Food." Food, Culture & Society 16, no. 1 (2013): 21–42. http://dx.doi.org/10.2752/175174413x13500468045326.

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40

Garbowska, Bożena, Marek Garbowski, and Bernadeta Hordejuk. "CONSUMER ATTITUDES TOWARD GENETICALLY MODIFIED FOOD." sj-economics scientific journal 19, no. 4 (2015): 43–54. http://dx.doi.org/10.58246/sjeconomics.v19i4.377.

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Among Polish consumers food containing genetically modified materials causes a lot of controversy. Therefore, the objective of the present research was to evaluate the attitude and awareness of Polish consumers regarding genetically modified food. The particular focus of the research was to determine the level of knowledge and consumer attitudes to genetically modified plants as well as food produced with the use of transgenic materials.It was concluded that over a half of the subjects is against cultivation of genetically modified plants is Poland. Moreover, also over a half of the subjects w

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41

Compton, John, Joseph B. Fanning, and Andrew S. Nickels. "Genetically modified products and food allergy." Annals of Allergy, Asthma & Immunology 119, no. 3 (2017): 198–99. http://dx.doi.org/10.1016/j.anai.2017.07.031.

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42

Gerson, Amanda, Keiko Goto, Cindy Wolff, and Maria Giovanni. "Food, Health and Values." Californian Journal of Health Promotion 11, no. 2 (2013): 53–60. http://dx.doi.org/10.32398/cjhp.v11i2.1531.

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Objective: This study examined the associations between overall diet quality and attitudes and behaviors regarding sustainable food practices among college students. Additionally, the roles of gender and race in attitudes and behaviors regarding sustainable food practices were examined. Methods: A cross-sectional survey was conducted with a total of 97 college students. Surveys were completed to assess the relationships between self-reported dietary intake and attitudes toward local and genetically modified foods, along with farmers’ market attendance. The roles of gender and race in attitudes

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43

Gomez-Otamendi, Jaaasai. "Bioethics and Genetically Modified Foods." Mexican Bioethics Review ICSA 1, no. 1 (2019): 1–7. http://dx.doi.org/10.29057/mbr.v1i1.4852.

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Currently, the genetic modification of plants, animals and other organisms has intensified and has allowed the development of increasingly advanced methods. The creation of transgenic foods, their use and distribution have generated various positions, since there is no certainty about their effects on human health or the environment. The objective of bioethics is then to question what is the best environment for the development of new food technologies and balances the ideas of the sectors that support or reject the production and use of genetically modified organisms, and in this way promotes

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44

Lüthy, Jürg. "Detection strategies for food authenticity and genetically modified foods." Food Control 10, no. 6 (1999): 359–61. http://dx.doi.org/10.1016/s0956-7135(99)00075-4.

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45

Rowland, I. R. "Genetically modified foods, science, consumers and the media." Proceedings of the Nutrition Society 61, no. 1 (2002): 25–29. http://dx.doi.org/10.1079/pns2001135.

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In contrast to the situation in the USA, where a wide range of genetically modified (GM) foods is available, in Europe very few GM products have been approved for marketing as foods, and there is widespread public concern about their safety and environmental impact. The marketing of a GM crop for food use in Europe falls under the EC novel foods regulations, and applications require the submission of an extensive dossier of information. The safety evaluation of GM foods presents considerable problems both in the conduct and interpretation of experimental studies, because conventional toxicity

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46

Teng, Phuah Kit, Bernard Lim Jit Heng, and Siti Intan Nurdiana Wong Abdullah. "Consumersâ€™ Switching Preference from Conventional Food to Genetically Modified Food." Asia Proceedings of Social Sciences 2, no. 3 (2018): 24–28. http://dx.doi.org/10.31580/apss.v2i3.228.

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Today, the demand for quality food is increasing and genetically modified food has become part of the Asian diet. Based on the potential of GM food products and Malaysiaâ€™s plan to expand its biotechnology industry, the market for GMO will surge if Malaysian consumers are well-informed on the advantages of GM food products. Therefore, this study proposed nine hypothesis to understand Malaysia consumersâ€™ preference for switch from conventional food to genetically modified food. The result indicates that utilitarian, aversive and informational reinforcement will increase consumersâ€™ preferen

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47

Rusli, Tami, Tandaditya Ariefandra Airlangga, Zainab Ompu Jainah, Hilaire Tegnan, and Erlina B. "Fundamentality of Indonesia’s Economy Development: Emphasizing Responsibilities on Genetically Modified Products Consumption." International Journal of Law and Politics Studies 6, no. 4 (2024): 41–49. http://dx.doi.org/10.32996/ijlps.2024.6.4.5.

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Genetically modified food's potential risks to human health create legal discussions on the producer’s responsibility. In the context of Indonesia's economic development, emphasizing the producer’s responsibility is vital in providing legal protection for genetically modified food products’ consumers. Hence, this research aims to identify the producers’ responsibility for genetically modified food products in Indonesia in relation to the development of the national economy. According to the result, the responsibility of genetically modified products food producers toward consumers’ losses has

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48

Goryacheva, O. N., and S. A. Goryacheva. "IMPORTANCE OF MEDIA EDUCATION FOR YOUNG PEOPLE IN THE FIELD OF FOOD BIOTECHNOLOGY." Vestnik Universiteta, no. 2 (April 23, 2020): 179–85. http://dx.doi.org/10.26425/1816-4277-2020-2-179-185.

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Influence of the media on the market of biotechnological products has been studied. Awareness of citizens about food technologies and genetically modified foods has been analysed. Position of state institutions and the scientific community regarding genetic engineering, broadcast through the media, indirectly affects the attitude of young people to genetically modified foods. The results of a sociological survey of young people and an analysis of media materials have revealed the importance of media resources in shaping public opinion. The study has clarified that among young people the attitu

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49

Kabus, Dominik. "GENETICALLY MODIFIED FOOD SAFETY IN SUPPLY CHAIN." Zeszyty Naukowe Politechniki Częstochowskiej Zarządzanie 21, no. 1 (2016): 143–49. http://dx.doi.org/10.17512/znpcz.2016.1.14.

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50

Bouzenita, Anke Iman. "Islamic Legal Perspectives on Genetically Modified Food." American Journal of Islamic Social Sciences 27, no. 1 (2010): 1–30. http://dx.doi.org/10.35632/ajiss.v27i1.354.

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Genetically modified food (GMF) is part of our reality as consumers worldwide. The techniques and possibilities involved require an Islamic legal (fiqhi) study in order to determine the assumptions underlying its consumption, production, and related research. This paper places the study of GMF within a holistic context by taking into consideration the societal background and rationale within which it has been developed. It investigates the possibility of transferring such fiqhi devices as istihalah (chemical transformation), istihlak (extreme dilution), and others to GMF in regard to combining

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