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Link to original content: https://pubmed.ncbi.nlm.nih.gov/16298508/
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Review
. 2005 Dec;59(10):531-40.
doi: 10.1016/j.biopha.2005.07.013. Epub 2005 Oct 21.

Biological and biomedical aspects of genetically modified food

Peter Celec  1 , Martina Kukucková, Veronika Renczésová, Satheesh Natarajan, Roland Pálffy, Roman Gardlík, Július Hodosy, Michal Behuliak, Barbora Vlková, Gabriel Minárik, Tomás Szemes, Stanislav Stuchlík, Ján Turna
Affiliations
Review

Biological and biomedical aspects of genetically modified food

Peter Celec et al. Biomed Pharmacother. 2005 Dec.

Abstract

Genetically modified (GM) foods are the product of one of the most progressive fields of science-biotechnology. There are major concerns about GM foods in the public; some of them are reasonable, some of them are not. Biomedical risks of GM foods include problems regarding the potential allergenicity, horizontal gene transfer, but environmental side effects on biodiversity must also be recognized. Numerous methods have been developed to assess the potential risk of every GM food type. Benefits of the first generation of GM foods were oriented towards the production process and companies, the second generation of GM foods offers, on contrary, various advantages and added value for the consumer. This includes improved nutritional composition or even therapeutic effects. Recombinant probiotics and the principle of alternative gene therapy represent the latest approach of using GM organisms for biomedical applications. This article tries to summarize and to explain the problematic topic of GM food.

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