«

»

Sep 27

Are Genetically Engineered Foods (Including Salmon) More Allergenic?

— By Kiera Butler

Still Life With Salmon by Edouard Manet/Wikimedia Commons

You’ve probably heard that the FDA is considering whether to approve the first-ever genetically-engineered fish. Developed by a Massachusetts-based company called AquaBounty Technologies, this new supersalmon is basically an Atlantic salmon with genes from Chinook salmon and a fish called the ocean pout. In theory, this could be a good thing: The new genes allow the fish, called AquAdvantage, to grow twice as fast as regular salmon, meaning more salmon for everyone, and less stress on wild stocks.

But a number of consumer, health, and environmental groups say that neither AquaBounty Technologies nor the FDA has enough evidence to ensure the public that the fish—which wouldn’t have to be labeled as genetically engineered (GE) on supermarket shelves—is safe for people or the planet. Consumers Union senior scientist Michael Hansen called the company’s food safety tests “woefully incomplete,” and the group pointed out that the FDA approval panel is mostly comprised of GE cheerleaders, with no fish ecologists or allergists. Why’s an allergist important? Because the company’s own tests suggest that the new salmon could be much more allergenic than regular salmon.

In order to understand the allergy tests, a bit of backstory on how AquAdvantage salmon are made is necessary. First, genetic engineers create a “diploid” fish, meaning like people, it has two sets of chromosomes. Then, to make the final market product, they add genetic material from other fish and breed a new salmon with three sets of chromosomes—a “triploid” female that can’t reproduce. AquaBounty researchers compared the allergenicity—or potential to cause an allergic reaction—of a control group of salmon to both the genetically engineered diploids and triploids. They found (PDF, see page 102) that the diploid salmon were 40 percent more allergenic than the control, while the triploid group was 19 percent more allergenic.

[more…]

Switch to mobile version