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Journal of Experimental Botany, Vol. 54, No. 386, pp. 1317-1319, May 1, 2003
© 2003 Oxford University Press

Genetically modified soybeans and food allergies

Received 3 March 2003; Accepted 10 March 2003

Eliot M. Herman1,

Plant Genetics Unit, USDA/ARS, Donald Danforth Plant Science Center, 975 N. Warson Road, St Louis, MO 63132, USA

1 Fax: +1 314 587 1392. E-mail: eherman{at}danforthcenter.org

Allergenic reactions to proteins expressed in GM crops has been one of the prominent concerns among biotechnology critics and a concern of regulatory agencies. Soybeans like many plants have intrinsic allergens that present problems for sensitive people. Current GM crops, including soybean, have not been shown to add any additional allergenic risk beyond the intrinsic risks already present. Biotechnology can be used to characterize and eliminate allergens naturally present in crops. Biotechnology has been used to remove a major allergen in soybean demonstrating that genetic modification can be used to reduce allergenicity of food and feed. This provides a model for further use of GM approaches to eliminate allergens.

Key words: Allergenic reactions, genetic modification, soybeans.


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