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Modern Food Biotechnology, Human Health and Development: an Evidence-Based Study

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Modern Food Biotechnology, Human Health and Development: an Evidence-Based Study Modern food biotechnology, human health and development: an evidence-based study FOOD SAFETY DEPARTMENT* WORLD HEALTH ORGANIZATION *as of 1 June 2005, Department of Food Safety, Zoonoses and Foodborne Diseases WHO Library Cataloguing-in-Publication Data Modern food biotechnology, human health and development: an evidence-based study. 1. Food, Genetically modified; 2. Food production; 3. Biotechnology; 4. Public health; 5. Risk assessment; 6. Review literature; I. World Health Organization ISBN 92 4 159305 9 (NLM classification: WA 695) © World Health Organization 2005 All rights reserved. Publications of the World Health Organization can be obtained from WHO Press, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland (tel.: +41 22 791 2476; fax: +41 22 791 4857; email: [email protected]). Requests for permission to reproduce or translate WHO publications – whether for sale or for non-commercial distribution – should be addressed to WHO Press, at the above address (fax: +41 22 791 4806; email: [email protected]). The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the World Health Organization concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Dotted lines on maps represent approximate border lines for which there may not yet be full agreement. The mention of specific companies or of certain manufacturers’ products does not imply that they are endorsed or recommended by the World Health Organization in preference to others of a similar nature that are not mentioned. Errors and omissions excepted, the names of proprietary products are distinguished by initial capital letters. All reasonable precautions have been taken by WHO to verify the information contained in this publication. However, the published material is being distributed without warranty of any kind, either express or implied. The responsibility for the interpretation and use of the material lies with the reader. In no event shall the World Health Organization be liable for damages arising from its use. Printed in Switzerland. For further information: Food Safety Department∗ World Health Organization 20, Avenue Appia CH-1211 Geneva 27 Switzerland Fax: +41 22 791 4807 Email: [email protected] Internet site: http://www.who.int/foodsafety WHO wishes to express its appreciation to all those who contributed to the preparation of this report by providing time, data and other relevant information, and by reviewing and commenting on the document. The assistance of Dr Alexander Haslberger and Ms Kelebohile Lekoape in preparing the report was particularly appreciated. Those who participated in the background group of experts are listed in Annex 1. ∗ as of 1 June 2005, Department of Food Safety, Zoonoses and Foodborne Diseases CONTENTS ACRONYMS AND ABBREVIATIONS...................................................................................................... ii EXECUTIVE SUMMARY.......................................................................................................................... iii 1. Introduction ............................................................................................................................................ 1 1.1 Goals and terms of reference.................................................................................................................. 1 1.2 Methodology .......................................................................................................................................... 1 1.3 Modern food biotechnology: definition and overview of potential benefits and risks........................... 1 1.4 Recent international controversies and study initiative.......................................................................... 2 2. Current use, research and impending development of foods produced through modern biotechnology ............................................................................................................................................... 3 2.1 Crops ...................................................................................................................................................... 3 2.2 Livestock and fish................................................................................................................................... 8 2.3 Microorganisms...................................................................................................................................... 9 2.4 Conclusions .......................................................................................................................................... 10 3. Risk of GMOs and GM foods to human health and the environment............................................. 11 3.1 History of risk assessment of GMOs.................................................................................................... 11 3.2 Assessment of the impact of GM foods on human health.................................................................... 12 3.3 GMOs and environmental safety.......................................................................................................... 19 3.4 Regional specificity in safety assessments ........................................................................................... 22 3.5 Monitoring of human health and environmental safety........................................................................ 23 3.6 Conclusions .......................................................................................................................................... 24 4. Developing regulatory and safety systems for modern food biotechnology: a role for capacity building....................................................................................................................................................... 25 4.1 Defining capacity building ................................................................................................................... 25 4.2 Background .......................................................................................................................................... 25 4.3 Capacity needs...................................................................................................................................... 26 4.4 Harmonization ...................................................................................................................................... 31 4.5 Conclusions .......................................................................................................................................... 32 5. GM food and food security .................................................................................................................. 33 5.1 What is food security?.......................................................................................................................... 33 5.2 The challenges to food security............................................................................................................ 33 5.3 Attaining food security......................................................................................................................... 35 5.4 A potential role for modern biotechnology .......................................................................................... 37 5.5 Research ownership.............................................................................................................................. 40 5.6 Globalization ........................................................................................................................................ 45 5.7 Market access ....................................................................................................................................... 46 5.8 Conclusions .......................................................................................................................................... 47 6. Social and ethical concerns about GM foods ..................................................................................... 49 6.1 Cultural variability and public perception............................................................................................ 49 6.2 Labelling of GM foods and consumer choice ...................................................................................... 49 6.3 Coexistence of different agricultural practices..................................................................................... 53 6.4 Economic cost of adopting GM crops .................................................................................................. 53 6.5 Socioeconomic aspects in the use of GMOs ........................................................................................ 54 6.6 Ethics in the development and use of GMOs, equity and shaping of markets ..................................... 56 6.7 Research and development, societal objectives and a role for WHO................................................... 58 6.8 Conclusions .......................................................................................................................................... 59 Annex 1 Members of the background group of experts ............................................................................. 60 Annex 2 REFERENCES ...........................................................................................................................
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