| Abstract text: |
Despite the controversies surrounding genetically modified organisms (GMOs), the production of GM crops is increasing, especially in developing countries. Potential risks suggested to be associated with the use of GM are unexpected gene effects, allergenic potential, antibiotic resistance and gene flow. GM feed and food safety is presently evaluated by adopting the concept of GM substantial equivalence, by comparison with non-GM isogenic crops. In order to evaluate food safety of GMO soy feed broilers, DNA was extracted from 30 meat samples of Roundup Ready soy and conventional soy feed broilers and analyzed by classic polymerase chain reaction (PCR) to amplify the soybean lectin gene and the recombinant DNA present in meat. The results showed that out of 30 samples, 30 were positive for lectin gene but none of these samples was found to be positive for GMO soy. We also found that the lectin are higher in meat of GMO feed broilers. Lectins are hardy proteins that do not break down easily. They are resistant to stomach acid and digestive enzymes. Lectins may bind to the gut wall and damage the gut lining, are not altered by digestive enzymes, and may alter gut permeability and pass through the gut into general circulation. Lectins can cause alterations in gut function that may be related to colitis, Crohn’s disease, Celiac-Sprue, IBS and gut permeability. Lectin damage to the gut wall may allow other non-lectin proteins to cross undigested into general circulation and cause allergic reactions, including anaphylaxis. Having gained access to general circulation various lectins may bind to surface cell membranes in arteries and vessels, organs and glands, including the thyroid, pancreas, kidney and adrenals, in susceptible animals and humans. |
