This paper is a review of the literature about the claims being made for the nutritional benefits of genetically modified foods.
Written in 2002; 2,790 words; 11 sources; MLA; $ 83.95
Paper Summary:
This paper presents an extensive review of literature and concludes that there is a lack of conclusive scientific studies about the nutritional status of genetically modified foods. The author states that the industry is still in its infancy with lot of media attention and claims with no clinical validation. The author concludes that the need for further research in this area is seemingly endless, but the first step is to identify the markers needed to measure the dependent and independent variables.
From the Paper:
"One popular recent study claims that it has produced oil seed crops, which contain elevated levels of omega fatty acids, the same nutrients that make fish oil beneficial to the heart; at least this is how the mass media reported it. The real study, however, did not wish to infer that eating or cooking with their seeds would reduce the amount to fatty acids in humans. The product was being developed for the pharmaceutical industry. In this study genes that cause high concentrations of Omega-6 fatty acids in tobacco were transferred to borage seeds in an attempt to boost omega-6 levels in borage seeds."
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