Clinical and laboratory investigation of allergy to genetically modified foods. (Genetically Modified Foods Mini-Monograph). From: Environmental Health Perspectives | Date: June 15, 2003| Author: | COPYRIGHT 2003 National Institute of Environmental Health Sciences. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information) Copyright information

Technology has improved the food supply since the first cultivation of crops. Genetic engineering facilitates the transfer of genes among organisms. Generally, only minute amounts of a specific protein need to be expressed to obtain the desired trait. Food allergy affects only individuals with an abnormal immunologic response to food--6% of children and 1.5-2% of adults in the United States. Not all diseases caused by food allergy are mediated by IgE. A number of expert committees have advised the U.S. government and international organizations on risk assessment for allergenicity ...

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