Committee on Identifying and Assessing Unintended Effects of Genetically Engineered Foods on Human Health Board on Life Sciences Food and Nutrition Board Board on Agriculture and Natural Resources THE NATIONAL ACADEMIES PRESS Washington, D.C. www.nap.edu SAFETY OF GENETICALLY ENGINEERED FOODS APPROACHES TO ASSESSING UNINTENDED HEALTH EFFECTS Copyright © National Academy of Sciences. All rights reserved. Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects http://www.nap.edu/catalog/10977.html THE NATIONAL ACADEMIES PRESS • 500 Fifth Street, N.W. • Washington, D.C. 20001 NOTICE: The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose members are drawn from the councils of the National Academy of Sciences, the National Academy of Engineering, and the Insti- tute of Medicine. The members of the committee responsible for the report were chosen for their special competences and with regard for appropriate balance. Support for this project was provided by the U.S. Department of Health and Human Services Food and Drug Administration under contract number 223-93-1025, the U.S. Department of Agriculture under contract number 59-0790-1-183, and the U.S. Environ- mental Protection Agency under contract number X-82956001. The views presented in this report are those of the Committee on Identifying and Assessing Unintended Effects of Genetically Engineered Foods on Human Health and are not necessarily those of the fund- ing agencies. International Standard Book Number 0-309-09209-4 (Book) International Standard Book Number 0-309-53194-2 (PDF) Library of Congress Control Number: 2004107570 Additional copies of this report are available from the National Academies Press, 500 Fifth Street, N.W., Lockbox 285, Washington, DC 20055; (800) 624-6242 or (202) 334- 3313 (in the Washington metropolitan area); Internet, http://www.nap.edu. For more information about the Institute of Medicine, visit the IOM home page at: www.iom.edu. Copyright 2004 by the National Academy of Sciences. All rights reserved. Printed in the United States of America. Copyright © National Academy of Sciences. All rights reserved. Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects http://www.nap.edu/catalog/10977.html The National Academy of Sciences is a private, nonprofit, self-perpetuating society of distinguished scholars engaged in scientific and engineering research, dedicated to the furtherance of science and technology and to their use for the general welfare. Upon the authority of the charter granted to it by the Congress in 1863, the Academy has a mandate that requires it to advise the federal government on scientific and technical matters. Dr. Bruce M. Alberts is president of the National Academy of Sciences. The National Academy of Engineering was established in 1964, under the charter of the National Academy of Sciences, as a parallel organization of outstanding engineers. It is autonomous in its administration and in the selection of its members, sharing with the National Academy of Sciences the responsibility for advising the federal government. The National Academy of Engineering also sponsors engineering programs aimed at meet- ing national needs, encourages education and research, and recognizes the superior achievements of engineers. Dr. Wm. A. Wulf is president of the National Academy of Engineering. The Institute of Medicine was established in 1970 by the National Academy of Sciences to secure the services of eminent members of appropriate professions in the examination of policy matters pertaining to the health of the public. The Institute acts under the respon- sibility given to the National Academy of Sciences by its congressional charter to be an adviser to the federal government and, upon its own initiative, to identify issues of medical care, research, and education. Dr. Harvey V. Fineberg is president of the Institute of Medicine. The National Research Council was organized by the National Academy of Sciences in 1916 to associate the broad community of science and technology with the Academy’s purposes of furthering knowledge and advising the federal government. Functioning in accordance with general policies determined by the Academy, the Council has become the principal operating agency of both the National Academy of Sciences and the National Academy of Engineering in providing services to the government, the public, and the scientific and engineering communities. The Council is administered jointly by both Academies and the Institute of Medicine. Dr. Bruce M. Alberts and Dr. Wm. A. Wulf are chair and vice chair, respectively, of the National Research Council. www.national-academies.org Copyright © National Academy of Sciences. All rights reserved. Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects http://www.nap.edu/catalog/10977.html iv COMMITTEE ON IDENTIFYING AND ASSESSING UNINTENDED EFFECTS OF GENETICALLY ENGINEERED FOODS ON HUMAN HEALTH BETTIE SUE MASTERS (chair), Department of Biochemistry, University of Texas Health Science Center, San Antonio FULLER W. BAZER, Department of Animal Sciences, Texas A&M University, College Station SHIRLEY A. A. BERESFORD, Department of Epidemiology, University of Washington, Seattle DEAN DELLAPENNA, Department of Biochemistry and Molecular Biology, Michigan State University, East Lansing TERRY D. ETHERTON, Department of Dairy and Animal Science, The Pennsylvania State University, University Park CUTBERTO GARZA, Division of Nutritional Sciences, Cornell University, Ithaca, New York LYNN GOLDMAN, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland SIDNEY GREEN, Department of Pharmacology, Howard University College of Medicine, Washington, DC (until April, 2003) JESSE F. GREGORY, III, Department of Food Science and Human Nutrition, University of Florida, Gainesville JENNIFER HILLARD, Past Vice President (Policy & Issues), Consumer’s Association of Canada, Winnipeg, Manitoba ALAN G. MCHUGHEN, Department of Botany and Plant Sciences, University of California, Riverside SANFORD A. MILLER, Center for Food and Nutrition Policy, Virginia Polytechnic and State University, Alexandria STEVE L. TAYLOR, Department of Food Science and Technology, University of Nebraska, Lincoln TIMOTHY ZACHAREWSKI, Department of Biochemistry and Molecular Biology, Michigan State University, East Lansing Staff ANN YAKTINE, Senior Program Officer MICHAEL KISIELEWSKI, Research Assistant SYBIL BOGGIS, Senior Project Assistant ANGELA ARMENDARIZ, Intern (June to August 2003) Copyright © National Academy of Sciences. All rights reserved. Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects http://www.nap.edu/catalog/10977.html v COMMITTEE ON AGRICULTURAL BIOTECHNOLOGY, HEALTH, AND THE ENVIRONMENT BARBARA A. SCHAAL (chair), Washington University, St. Louis DAVID A. ANDOW, University of Minnesota NEAL L. FIRST, University of Wisconsin, Madison LYNN J. FREWER, University of Wageningen HENRY L. GHOLZ, National Science Foundation, Arlington, Virginia EDWARD GROTH, III, Groth Consulting Services, Yonkers, New York ERIC M. HALLERMAN, Virginia Polytechnic and State University RICHARD R. HARWOOD, Michigan State University CALESTOUS JUMA, Harvard University SAMUEL B. LEHRER, Tulane University SANFORD A. MILLER, Center for Food and Nutrition Policy, Virginia Polytechnic and State University, Alexandria PHILIP G. PARDEY, University of Minnesota ELLEN K. SILBERGELD, University of Maryland Medical School ROBERT E. SMITH, R.E. Smith Consulting, Inc. ALLISON A. SNOW, The Ohio State University PAUL B. THOMPSON, Michigan State University DIANA H. WALL, Colorado State University Copyright © National Academy of Sciences. All rights reserved. Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects http://www.nap.edu/catalog/10977.html vi BOARD ON LIFE SCIENCES COREY S. GOODMAN (chair), Renovis, Inc., South San Francisco, California R. ALTA CHARO, University of Wisconsin, Madison JOANNE CHORY, The Salk Institute for Biological Studies, La Jolla, California ELAINE FUCHS, The University of Chicago DAVID J. GALAS, Keck Graduate Institute of Applied Life Sciences, Claremont, California BARBARA GASTEL, Texas A&M University JAMES M. GENTILE, Hope College, Holland, Michigan LINDA GREER, Natural Resources Defense Council, New York, New York ED HARLOW, Harvard Medical School, Boston, Massachusetts GREGORY A. PETSKO, Brandeis University, Waltham, Massachusetts STUART L. PIMM, Columbia University, New York, New York JOAN B. ROSE, Michigan State University GERALD M. RUBIN, Howard Hughes Medical Institute, Chevy Chase, Maryland BARBARA A. SCHAAL, Washington University, St. Louis RAYMOND L. WHITE, DNA Sciences, Inc., Fremont, California Staff FRANCES SHARPLES, Director Copyright © National Academy of Sciences. All rights reserved. Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects http://www.nap.edu/catalog/10977.html vii FOOD AND NUTRITION BOARD CATHERINE E. WOTEKI (chair), Iowa State University, Ames ROBERT M. RUSSELL (vice chair), Tufts University, Boston, Massachusetts LARRY R. BEUCHAT, University of Georgia, Griffin SUSAN FERENC, SAF Risk, LC, Madison, Wisconsin NANCY F. KREBS, University of Colorado Health Sciences Center, Denver SHIRIKI KUMANYIKA, University of Pennsylvania School of Medicine, Philadelphia REYNALDO MARTORELL, Emory University, Atlanta, Georgia LYNN PARKER, Food Research and Action Center, Washington, DC NICHOLAS J. SCHORK, University of California, San Diego JOHN W. SUTTIE, University of Wisconsin, Madison STEVE L. TAYLOR, University of Nebraska, Lincoln BARRY L. ZOUMAS, Pennsylvania State University, University Park Staff LINDA D. MEYERS, Director GAIL SPEARS, Staff Editor GERALDINE KENNEDO, Administrative Assistant ELISABETH RIMAUD, Financial Associate Copyright © National Academy of Sciences. All rights reserved. Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects http://www.nap.edu/catalog/10977.html BOARD ON AGRICULTURE AND NATURAL RESOURCES MAY BERENBAUM, (chair), University of Illinois, Urbana-Champaign SANDRA BARTHOLMEY, Univesity of Illinois, Chicago DEBORAH BLUM, University of Wisconsin, Madison H. H. CHENG, University of Minnesota, St. Paul BARBARA P. GLENN, Biotechnology Industry Organization, Washington, DC LINDA F. GOLODNER, National Consumers League, Washington, DC W. R. (REG) GOMES, University of California, Oakland PERRY R. HAGENSTEIN, Institute for Forest Analysis, Planning, and Policy, Wayland, Massachusetts JANET C. KING, Children’s Hospital Oakland Research Center, California DANIEL P. LOUCKS, Cornell University, Ithaca, New York WHITNEY MACMILLAN, Cargill, Inc., Minneapolis, Minnesota TERRY L. MEDLEY, DuPont Agriculture and Nutrition, Wilmington, Delaware OLE NIELSEN, Ontario Veterinary College, Canada ALICE N. PELL, Cornell University, Ithaca, New York BOBBY PHILLS, Florida A&M University, Tallahassee SHARRON S. QUISENBERRY, Virgnia Polytechnic Institute and State University SONYA B. SALAMON, University of Illinois, Urbana-Champaign G. EDWARD SCHUH, Humphrey Institute of Public Affairs, Minneapolis, Minnesota BRIAN J. STASKAWICZ, University of California, Berkeley JACK WARD THOMAS, University of Montana, Missoula JAMES H. TUMLINSON, Pennsylvania State University, University Park B. L. TURNER, Clark University, Worcester, Massachusetts Staff CHARLOTTE KIRK BAER, Director KAREN L. IMHOF, Administrative Assistant DONNA LEE JAMEISON, Administrative Assistant (through October 2003) viii Copyright © National Academy of Sciences. All rights reserved. Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects http://www.nap.edu/catalog/10977.html ix Preface Genetically modified foods and food products derived from genetically engi- neered organisms are among a number of biotechnological developments intended to improve shelf life, nutritional content, flavor, color, and texture, as well as agronomic and processing characteristics. Although in popular parlance the term genetically modified often is used interchangeably with genetically engineered, in this report genetic modification refers to a range of methods used to alter the genetic composition of a plant or animal, including traditional hybridization and breeding. Genetic engineering is one type of genetic modification that involves the intention to introduce a targeted change in a plant, animal or microbial gene sequence to effect a specific result. While there are a variety of methods for identifying and measuring specific changes that result from genetic engineering, as well as from conventional breed- ing techniques, such changes are not always easily discernible—particularly when they are unexpected outcomes of the process or when they result from latent expression of the genetic change or accumulated changes in functional effects in the modified organism. The addition of genetic engineering to the repertoire of methods to geneti- cally modify organisms has increased the number and type of substances that can be intentionally introduced into the food supply, as well as the magnitude of these changes. While these intended changes can be readily evaluated for their safety in food, unintentionally introduced changes in the composition of foods may be more difficult to identify and assess. Whether genetic engineering per se affects the likelihood of unintentionally introducing undesired compositional changes in food is not fully understood. In contrast to adverse health effects that have been associated with some traditional food production methods, similar serious health Copyright © National Academy of Sciences. All rights reserved. Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects http://www.nap.edu/catalog/10977.html x PREFACE effects have not been identified as a result of genetic engineering techniques used in food production. This may be because developers of bioengineered organisms perform extensive compositional analyses to determine that each phenotype is desirable and to ensure that unintended changes have not occurred in key compo- nents of food. Improvement in currently available methods for identifying and assessing unintended compositional changes in food could further enhance the ability of product developers and regulators to perform appropriate testing to assure the safety of food. Whether all such analyses are warranted and are the most appro- priate methods for discovering unintended changes in food composition that may have human health consequences remains to be determined. Scientific advances in agricultural biotechnology continue to improve our understanding of plant crops, microorganisms, and food-animal genetics. Never- theless, the public health system continues to face many questions about the im- pact of agricultural biotechnology on human health. As a result of these new scientific advances and public concern about the potential for unintended compo- sitional changes in genetically engineered food that might in turn result in unin- tended health effects, the National Academies convened this committee to ex- plore the similarities and differences between genetic engineering and other genetic modifications, including conventional breeding practices, with respect to the frequency and nature of unintended effects associated with them—in particu- lar with regard to potential changes in the biochemical composition of plant- and animal-derived foods and methods that would be most useful in assessing the occurrences of unintended changes that might affect consumer health. ACKNOWLEDGMENTS The Committee on Identifying and Assessing Unintended Effects of Geneti- cally Engineered Foods on Human Health was aided in its challenging tasks by the invaluable contributions of a number of individuals. First and foremost, many thanks are due to the committee members who volunteered countless hours to the research, deliberations, and preparation of the report. Their dedication to this project and to a stringent time-line was commendable and was the foundation of our success. Many individuals volunteered significant time and effort to address and edu- cate our committee members during the workshops. Additionally, the committee wishes to acknowledge the invaluable contributions of the study staff: Ann Yaktine, senior program officer and study director; Michael Kisielewski, research assistant; and Sybil Boggis, senior project assistant. The committee also acknowl- edges other staff members who contributed to the development and initial con- duct of this study: Jennifer Kuzma, study director until September 2002; Abigail Stack, study director until February 2003; and Tamara Dawes, project assistant until February 2003. This collaborative project benefited from the general guid- Copyright © National Academy of Sciences. All rights reserved. Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects http://www.nap.edu/catalog/10977.html [...]... and Assessing Unintended Effects of Genetically Engineered Foods on Human Health Copyright © National Academy of Sciences All rights reserved Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects http://www.nap.edu/catalog/10977.html Copyright © National Academy of Sciences All rights reserved Safety of Genetically Engineered Foods: Approaches to Assessing Unintended. .. Less likely More likely Relative likelihood of unintended effects None of the methods in the table carry zero risk of unintended effects only a Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects http://www.nap.edu/catalog/10977.html 4 Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects http://www.nap.edu/catalog/10977.html... National Academy of Sciences All rights reserved Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects http://www.nap.edu/catalog/10977.html 6 SAFETY OF GENETICALLY ENGINEERED FOODS of unintended health effects encompass both targeted and profiling approaches, using a range of toxicological, metabolic, and epidemiological sciences Encompassing both of these approaches. .. effects on human health 1 Copyright © National Academy of Sciences All rights reserved Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects http://www.nap.edu/catalog/10977.html 2 SAFETY OF GENETICALLY ENGINEERED FOODS Preventing adverse health effects by maintaining a safe food supply requires the application of appropriate scientific methods to problems of predicting... Academy of Sciences All rights reserved Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects http://www.nap.edu/catalog/10977.html EXECUTIVE SUMMARY 9 Safety Assessment Tools for Assessing Unintended Effects Prior to Commercialization Findings Current voluntary and mandated safety assessment approaches focus primarily on intended and predictable effects of novel... identification of harmful and unexpected side effects As a result, pharmacologists accept postmarket surveillance as a part of the process to identify unexpected adverse outcomes from Copyright © National Academy of Sciences All rights reserved Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects http://www.nap.edu/catalog/10977.html 12 SAFETY OF GENETICALLY ENGINEERED FOODS. .. research effort should be made to support analytical methods technology, bioinformatics, and epidemiology and dietary survey tools to detect Copyright © National Academy of Sciences All rights reserved Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects http://www.nap.edu/catalog/10977.html 14 SAFETY OF GENETICALLY ENGINEERED FOODS health changes in the population... Academy of Sciences All rights reserved 175 191 207 211 217 Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects http://www.nap.edu/catalog/10977.html Copyright © National Academy of Sciences All rights reserved Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects http://www.nap.edu/catalog/10977.html Executive Summary BACKGROUND FOR... framework to questions of identification and assessment of unintended adverse health effects from foods produced by all forms of genetic modification, including genetic engineering, and they can serve as a guide for evaluation of future technologies Copyright © National Academy of Sciences All rights reserved Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects http://www.nap.edu/catalog/10977.html... adverse health effects from both intended and unintended compositional changes is warranted by elevated concern, such as identification of a novel substance or levels of a naturally occurring substance that exceeds the range of recommended or tolerable intake Copyright © National Academy of Sciences All rights reserved Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects . PRESS Washington, D.C. www.nap.edu SAFETY OF GENETICALLY ENGINEERED FOODS APPROACHES TO ASSESSING UNINTENDED HEALTH EFFECTS Copyright © National Academy of Sciences of America. Copyright © National Academy of Sciences. All rights reserved. Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health