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Genetically modified foods or GM foods, also genetically engineered foods, are foods produced from organisms that have had changes introduced into their DNA using the methods of genetic engineering. Genetic engineering techniques allow for the introduction of new traits as well as greater control over traits than previous methods such as selective breeding and mutation breeding.〔(GM Science Review First Report ), Prepared by the UK GM Science Review panel (July 2003). Chairman Professor Sir David King, Chief Scientific Advisor to the UK Government, P 9〕 Commercial sale of genetically modified foods began in 1994, when Calgene first marketed its Flavr Savr delayed-ripening tomato. Most food modifications have primarily focused on cash crops in high demand by farmers such as soybean, corn, canola, and cotton seed oil. Genetically modified crops have been engineered for resistance to pathogens and herbicides and for better nutrient profiles. GM livestock have been developed, although as of November 2013 none were on the market. There is general scientific agreement that food from genetically modified crops is not inherently riskier to human health than conventional food.〔American Association for the Advancement of Science (AAAS), Board of Directors (2012). (Statement by the AAAS Board of Directors On Labeling of Genetically Modified Foods ), and associated (Press release: Legally Mandating GM Food Labels Could Mislead and Falsely Alarm Consumers )〕〔American Medical Association (2012). (Report 2 of the Council on Science and Public Health: Labeling of Bioengineered Foods )〕〔World Health Organization. (Food safety: 20 questions on genetically modified foods. ) Accessed December 22, 2012.〕〔United States Institute of Medicine and National Research Council (2004). Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects. National Academies Press. (Free full-text ). See pp11ff on need for better standards and tools to evaluate GM food.〕〔Other sources: * Tamar Haspel for the Washington Post. October 15, 2013. (Genetically modified foods: What is and isn’t true ) * Winter CK and Gallegos LK (2006). (Safety of Genetically Engineered Food. ) University of California Agriculture and Natural Resources Communications, Publication 8180. * * * Dr. Christopher Preston, AgBioWorld 2011. (Peer Reviewed Publications on the Safety of GM Foods. )〕 However, there are ongoing public concerns related to food safety, regulation, labelling, environmental impact, research methods, and the fact that some GM seeds are subject to intellectual property rights owned by corporations. ==Definition== Genetically modified foods, GM foods or genetically engineered foods, are foods produced from organisms that have had changes introduced into their DNA using the methods of genetic engineering as opposed to traditional cross breeding.〔(【引用サイトリンク】 title=Frequently asked questions on genetically modified foods )〕〔(【引用サイトリンク】 title=Genetically engineered foods )〕 In the US, the Department of Agriculture (USDA) and the Food and Drug Administration (FDA) favor the use of "genetic engineering" over "genetic modification" as the more precise term; the USDA defines genetic modification to include "genetic engineering or other more traditional methods." According to the World Health Organization, "Genetically modified (GM) foods are foods derived from organisms whose genetic material (DNA) has been modified in a way that does not occur naturally...".〔(【引用サイトリンク】title=Food, genetically modified )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「genetically modified food」の詳細全文を読む スポンサード リンク
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