Allergic to biotech?

So far, no whole foods made using biotechnology are widely available in the U.S. But the debate over their safety was rekindled last March, thanks to a new study from the University of Nebraska in Lincoln.

Biotechnology--which transfers DNA from one plant animal, or microorganism to another--can be used to create new foods. But critics charge that some of the foods could be hazardous if the transferred DNA produced proteins to which people were allergic.

Julie Nordlee and co-workers tested the allergy-causing potential of soybeans that were genetically engineered to contain a protein from Brazil nuts. (Soybeans are low in the amino acid methionine. The Brazil nuts protein boosted their methionine content, which would have made them better animal feed.)

Using skin-prick tests and other experiments, Nordlee showed that people who are allergic to Brazil nuts are also allergic to the engineered soybean.

Under the Food and Drug Administration's policy Nordlee's results would have required the soybeans' label to disclose that they "contain Brazil-nut protein," unless the company could ensure that the soybeans would never end up in tofu or other soy-based foods. Instead, the company discontinued plans to market the soybeans.

"In this case, the company knew that the Brazil-nut protein could provoke an allergic response," says Marion Nestle, chair of the nutrition department at New York University, who wrote an editorial accompanying the report. So it tested them.

But, she added, "the next case could be less ideal and the public less fortunate."

Her conclusion: require companies to label bioengineered foods and to notify the Food and Drug Administration of their plans to market them. "Industry benefits when the public is convinced that these foods are safe, and stronger federal regulations would encourage such public confidence," says Nestle.