دورية أكاديمية
Benefits and risks associated with genetically modified food products
| العنوان: | Benefits and risks associated with genetically modified food products |
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| المؤلفون: | Marta Kramkowska, Teresa Grzelak, Krystyna Czyżewska, Ewa Mierzejewska, Renata Welc-Faleciak, Andrzej Bohatyrewicz, Aleksandra Lanocha, Rafał Celiński, Agata Bielawska-Drózd, Justyna Joniec, Marcin Kołodziej, Grzegorz Graniak, Mariusz Goniewicz, Leszek Kubiak |
| المصدر: | Annals of Agricultural and Environmental Medicine, Vol 20, Iss 868757, Pp 413-419 (2013) |
| بيانات النشر: | Institute of Rural Health, 2013. |
| سنة النشر: | 2013 |
| المجموعة: | LCC:Agriculture LCC:Environmental sciences |
| مصطلحات موضوعية: | GMO, genetically modified organisms, transgenic food, Agriculture, Environmental sciences, GE1-350 |
| الوصف: | Scientists employing methods of genetic engineering have developed a new group of living organisms, termed ‘modified organisms’, which found application in, among others, medicine, the pharmaceutical industry and food distribution. The introduction of transgenic products to the food market resulted in them becoming a controversial topic, with their proponents and contestants. The presented study aims to systematize objective data on the potential benefits and risks resulting from the consumption of transgenic food. Genetic modifications of plants and animals are justified by the potential for improvement of the food situation worldwide, an increase in yield crops, an increase in the nutritional value of food, and the development of pharmaceutical preparations of proven clinical significance. In the opinions of critics, however, transgenic food may unfavourably affect the health of consumers. Therefore, particular attention was devoted to the short- and long-lasting undesirable effects, such as alimentary allergies, synthesis of toxic agents or resistance to antibiotics. Examples arguing for the justified character of genetic modifications and cases proving that their use can be dangerous are innumerable. In view of the presented facts, however, complex studies are indispensable which, in a reliable way, evaluate effects linked to the consumption of food produced with the application of genetic engineering techniques. Whether one backs up or negates transgenic products, the choice between traditional and non-conventional food remains to be decided exclusively by the consumers. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 1232-1966 1898-2263 |
| Relation: | http://journals.indexcopernicus.com/fulltxt.php?ICID=1067419; https://doaj.org/toc/1232-1966; https://doaj.org/toc/1898-2263 |
| URL الوصول: | https://doaj.org/article/13b05bb7cc0149068454f8f3016abe26 |
| رقم الأكسشن: | edsdoj.13b05bb7cc0149068454f8f3016abe26 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 12321966 18982263 |
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