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Journal articles on the topic 'Genetically modified foods – Fiction'

Author: Grafiati

Published: 26 July 2024

Last updated: 31 July 2025

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1

Carbone, June, and Margaret McLean. "Genetically Modified Foods." Business and Professional Ethics Journal 20, no. 3 (2001): 79–104. http://dx.doi.org/10.5840/bpej2001203/415.

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2

Childers, Norm. "Genetically modified foods." California Agriculture 57, no. 4 (2003): 101. http://dx.doi.org/10.3733/ca.v057n04p101b.

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3

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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4

Crawford, MA. "Genetically modified foods." Lancet 353, no. 9163 (1999): 1531. http://dx.doi.org/10.1016/s0140-6736(05)67228-5.

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5

Bhate, Ketaki. "Genetically modified foods." BMJ 336, Suppl S5 (2008): 0805188. http://dx.doi.org/10.1136/sbmj.0805188.

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6

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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7

Jilka, Joseph. "Uses of Genetically Modified Foods." National Catholic Bioethics Quarterly 1, no. 4 (2001): 507–17. http://dx.doi.org/10.5840/ncbq2001144.

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8

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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9

Ahmed, Farid E. "Genetically modified probiotics in foods." Trends in Biotechnology 21, no. 11 (2003): 491–97. http://dx.doi.org/10.1016/j.tibtech.2003.09.006.

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10

Çelik, Ahmet Duran, and Erdal Dağıstan. "Consumers’ Perception About Genetically Modified Foods and Their Purchase Intention in the City Center of Hatay, Turkey." Turkish Journal of Agriculture - Food Science and Technology 4, no. 11 (2016): 952. http://dx.doi.org/10.24925/turjaf.v4i11.952-956.807.

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In this study consumers’ perception of, and purchase intention for genetically modified foods were examined in the city center of Hatay. The data of the 343 surveys were collected by using the face to face interview method. The data were analyzed by means of Likert Scale, and Spearman Correlation Analysis. According to the survey results, consumers’ risk perceptions about genetically modified foods are quite high. Consumers don’t willingly purchase genetically modified foods, and they intend to consume foods grown in traditional methods. High risk perceptions have a determining role on consume

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11

Moseley, Bevan E. B. "How to make foods safer - genetically modified foods." Allergy 56 (April 2001): 61–63. http://dx.doi.org/10.1034/j.1398-9995.2001.00100.x-i1.

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12

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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13

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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14

Daboer, J., NG Bulus, EG Ayiga, JB Yako, and AI Zoakah. "Knowledge and Perception of Genetically Modified Foods among Agricultural workers in Jos Metropolis, Plateau State." Journal of Epidemiological Society of Nigeria 3, no. 1 (2020): 31–38. http://dx.doi.org/10.46912/jeson.33.

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Background: Genetically modified foods are agricultural products with specific changes introduced into their DNA by genetic engineering techniques so as to favour the production of a desired biological product. Knowledge of genetically modified foods among agricultural workers remains largely unknown in our environment. The objective of this study was to assess the knowledge and perception of these products among agricultural workers in Jos.Methods: This was a cross sectional study using a structured self-administered questionnaire. Respondents were selected through stratified sampling techniq

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15

Daboer, JC, M. Zaman, NN Birdling, et al. "Knowledge and perception of genetically modified foods among medical doctors of Jos University Teaching Hospital Jos, Nigeria." Journal of Epidemiological Society of Nigeria 2 (July 18, 2020): 29–36. http://dx.doi.org/10.46912/jeson.20.

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Background: The use of genetically modified foods and organisms has continued to gain popularity globally, especially in the areas of improved food security and medical research. However, the global acceptance and consumption of these foods are marred by skepticism and controversy due to concerns about their long term health and environmental effects. This study was undertaken to assess the knowledge and perception of genetically modified foods among medical doctors of the Jos University Teaching Hospital in Nigeria.Methods: A cross-sectional study was conducted in May 2018 among 230 medical d

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16

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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17

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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18

Boccia, Flavio, and Pasquale Sarnacchiaro. "Genetically Modified Foods and Consumer Perspective." Recent Patents on Food, Nutrition & Agriculture 7, no. 1 (2015): 28–34. http://dx.doi.org/10.2174/2212798407666150401105044.

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19

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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20

SASSA, Yoshiko. "Risk Communication around Genetically Modified Foods." TRENDS IN THE SCIENCES 16, no. 2 (2011): 42–49. http://dx.doi.org/10.5363/tits.16.2_42.

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21

Ozeki, Yoshihiro. "Safety assessment of genetically modified foods." Journal of Pesticide Science 35, no. 3 (2010): 383–88. http://dx.doi.org/10.1584/jpestics.35.383.

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22

Schofield, Geraldine. "Market Development for Genetically Modified Foods." Journal of Commercial Biotechnology 9, no. 1 (2002): 90–91. http://dx.doi.org/10.1057/palgrave.jcb.3040013.

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23

Taylor, Steve L., and Susan L. Hefle. "Will genetically modified foods be allergenic?" Journal of Allergy and Clinical Immunology 107, no. 5 (2001): 765–71. http://dx.doi.org/10.1067/mai.2001.114241.

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24

Robinson, Clare. "Genetically modified foods and consumer choice." Trends in Food Science & Technology 8, no. 3 (1997): 84–88. http://dx.doi.org/10.1016/s0924-2244(97)01019-4.

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25

The Lancet. "Health risks of genetically modified foods." Lancet 353, no. 9167 (1999): 1811. http://dx.doi.org/10.1016/s0140-6736(99)00093-8.

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26

Lachmann, Peter. "Health risks of genetically modified foods." Lancet 354, no. 9172 (1999): 69. http://dx.doi.org/10.1016/s0140-6736(99)00117-8.

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27

Ewen, Stanley WB, and Arpad Pusztai. "Health risks of genetically modified foods." Lancet 354, no. 9179 (1999): 684. http://dx.doi.org/10.1016/s0140-6736(05)77668-6.

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28

lang, john t., and susanna hornig priest. "Understanding Receptivity to Genetically Modified Foods." Gastronomica 7, no. 3 (2007): 88–92. http://dx.doi.org/10.1525/gfc.2007.7.3.88.

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29

Dona, Artemis, and Ioannis S. Arvanitoyannis. "Health Risks of Genetically Modified Foods." Critical Reviews in Food Science and Nutrition 49, no. 2 (2009): 164–75. http://dx.doi.org/10.1080/10408390701855993.

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30

LAYMAN, PATRICIA. "French lukewarm on genetically modified foods." Chemical & Engineering News 76, no. 26 (1998): 14. http://dx.doi.org/10.1021/cen-v076n026.p014.

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31

LAYMAN, PATRICIA. "Genetically modified foods incite U.K. debate." Chemical & Engineering News 77, no. 8 (1999): 9. http://dx.doi.org/10.1021/cen-v077n008.p009.

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32

Newiss, Hilary. "The patenting of genetically modified foods." Trends in Food Science & Technology 9, no. 10 (1998): 368–71. http://dx.doi.org/10.1016/s0924-2244(98)00055-7.

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33

Malcom, Alan DB. "Health risks of genetically modified foods." Lancet 354, no. 9172 (1999): 69–70. http://dx.doi.org/10.1016/s0140-6736(05)75332-0.

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34

Feldbaum, Carl B. "Health risks of genetically modified foods." Lancet 354, no. 9172 (1999): 70. http://dx.doi.org/10.1016/s0140-6736(05)75333-2.

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35

Schellekens, H. "Health risks of genetically modified foods." Lancet 354, no. 9172 (1999): 70–71. http://dx.doi.org/10.1016/s0140-6736(05)75334-4.

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36

Brunner, Eric, and Erik Millstone. "Health risks of genetically modified foods." Lancet 354, no. 9172 (1999): 71. http://dx.doi.org/10.1016/s0140-6736(05)75335-6.

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37

Plugge, E. "The paradoxes of genetically modified foods." BMJ 318, no. 7199 (1999): 1694. http://dx.doi.org/10.1136/bmj.318.7199.1694a.

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38

Frewer, L., J. Lassen, B. Kettlitz, J. Scholderer, V. Beekman, and K. G. Berdal. "Societal aspects of genetically modified foods." Food and Chemical Toxicology 42, no. 7 (2004): 1181–93. http://dx.doi.org/10.1016/j.fct.2004.02.002.

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39

Mehendale, Harihara M. "Genetically Modified Foods Get Bad Rap." International Journal of Toxicology 23, no. 2 (2004): 79–80. http://dx.doi.org/10.1080/10915810490435569.

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40

Dixon, B. "The paradoxes of genetically modified foods." BMJ 318, no. 7183 (1999): 547–48. http://dx.doi.org/10.1136/bmj.318.7183.547.

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41

Magnusson, Maria K., and Ulla-Kaisa Koivisto Hursti. "Consumer attitudes towards genetically modified foods." Appetite 39, no. 1 (2002): 9–24. http://dx.doi.org/10.1006/appe.2002.0486.

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42

Martens, M. A. "Safety evaluation of genetically modified foods." International Archives of Occupational and Environmental Health 73, S1 (2000): S14—S18. http://dx.doi.org/10.1007/pl00014618.

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43

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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44

Pornpimon, Tayaborworn, Chainuwat Puttalucksa, and Tayaborworn Kanjana. "Consumer Acceptance, Trust, and Perceived Risk Regarding Genetically Modified (GM) Foods: A Survey-Based Study in Bangkok, Thailand." NAAR 5, no. 3 (2022): 123–30. https://doi.org/10.5281/zenodo.6349372.

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Genetic modified (GM) is a rapidly evolving technique that can help farmers increase their production and profitability. The study looked at consumer acceptance of genetically modified foods in Bangkok, Thailand. The effect of several parameters on consumer acceptance of GM foods was estimated using a qualitative choice (Logit) model. The findings revealed that over 90% of respondents had heard or read anything about genetically modified foods, showing a high degree of awareness among respondents in Bangkok. The findings also revealed that 72% of those polled were willing to accept genetically

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45

Pham, Nguyen, and Naomi Mandel. "What Influences Consumer Evaluation of Genetically Modified Foods?" Journal of Public Policy & Marketing 38, no. 2 (2019): 263–79. http://dx.doi.org/10.1177/0743915618818168.

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Genetically modified (GM) foods have attracted a great deal of controversy. While some consumers and organizations regard GM foods as safe, many other consumers and organizations remain concerned about their potential health risks. The results of three studies suggest that consumers respond differently to persuasive messages regarding GM foods on the basis of their preexisting attitudes. Weak anti-GM consumers tend to comply with a variety of pro-GM messages. In contrast, strong anti-GM consumers exhibit message-opposing behavior. Moreover, they respond just as negatively to a safety message (

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46

Odhaib, Ishraq Hasan. "The Producer's Responsibility for Genetically Modified Foods: a Comparative Study." Journal of Lifestyle and SDGs Review 5, no. 1 (2025): e04572. https://doi.org/10.47172/2965-730x.sdgsreview.v5.n01.pe04572.

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Objectives: Ensuring physical safety in its broadest sense is considered one of the most fundamental and essential human rights, possibly the highest of all. This right is closely associated with the individual, as the body is the abode of the soul and the source of all life activities. The objective is to preserve and protect physical safety from any threats, especially those posed by modern products like genetically modified agricultural foods. Methods: This study aims to explore the importance of physical safety in relation to genetically modified foods. The focus is on the adherence to saf

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47

Dunn, S. Eliza, John L. Vicini, Kevin C. Glenn, David M. Fleischer, and Matthew J. Greenhawt. "The allergenicity of genetically modified foods from genetically engineered crops." Annals of Allergy, Asthma & Immunology 119, no. 3 (2017): 214–22. http://dx.doi.org/10.1016/j.anai.2017.07.010.

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48

Akhter, Javed, Mohammed Qutub, Norman Burnham, and Mohammed Akhtar. "Genetically Modified Foods: Health and Safety Issues." Annals of Saudi Medicine 21, no. 3-4 (2001): 161–64. http://dx.doi.org/10.5144/0256-4947.2001.161.

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49

HINO, Akihiro. "New Labelling System for Genetically Modified Foods." JOURNAL OF THE BREWING SOCIETY OF JAPAN 95, no. 1 (2000): 9–16. http://dx.doi.org/10.6013/jbrewsocjapan1988.95.9.

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50

Huppatz, John L., and Paula A. Fitzgerald. "Genetically modified foods — safety and regulatory issues." Medical Journal of Australia 172, no. 4 (2000): 170–73. http://dx.doi.org/10.5694/j.1326-5377.2000.tb125544.x.

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