Genetically modified foods.

Continuing education and the APD program

This quiz is an ideal activity for APD members to include in your CPD log, where it relates to personal learning goals. Record the time taken, to the nearest hour, to complete the quiz and any associated research.

This quiz has been prepared by Dr Naras Lapsys and Anne McMahon, University of Wollongong. Correspondence should be directed to Anne McMahon, ARC Key Centre for Smart Foods, University of Wollongong NSW 2522

Genetically modified foods have been a topic of professional and consumer interest for some time. Understanding the principles behind this area and the current status within Australia is relevant for all dietitians.

1. What is deoxyribonucleic acid (DNA)?

a. A molecule that carries the genetic information for most living systems

b. DNA is a polymer composed of nucleotides

c. DNA comprises of four nucleotides adenine(A), guanine(G), cytosine(C) and thymine(T)

d. All of the above

2. A gene is a segment of genetic information on the DNA molecule encoded by a specific sequence of nucleotides. A gene is expressed when its DNA sequence is?

a. Transcribed to RNA and then translated to protein

b. Translated to RNA and then transcribed to protein

c. Directly transcribed to protein

d. Directly translated to protein

3. What is gene technology?

a. The technology of transplanting organs, cells or tissues from animals to humans

b. A technology in which the living cells are used to produce a desired product

c. A technology using scientific techniques to alter the genetic material of living cells to make them capable of producing new substances or performing new functions

d. The process of the ordering of the nucleotide bases

4. What is a genetically modified organism?

a. An organism where protein has been inserted or modified using genetic engineering techniques to exhibit a desired outcome

b. An organism where messenger RNA has been inserted or modified using genetic engineering techniques to exhibit a desired outcome

c. An organism where DNA has been inserted or modified using genetic engineering techniques so that it will exhibit a desired characteristic

d. All of the genetic material of a particular organism has been inserted into another

5. What is food biotechnology?

a. A broad area of science aimed at improving parameters of food such as quality, flavour, nutritional value and yield productivity of food

b. A technology which may increase the efficiency of food production, food processing, food distribution and waste management

c. A technology which may encompass genetic engineering

d. All of the above

6. What functions has the Office of the Gene Technology Regulator (OGTR) been established in the Department of Health and Ageing to perform?

a. Provide administrative support to the Gene Regulator in the performance of her functions under the Gene Technology Act 2000

b. To increase public general awareness of biotechnology and its uses

c. Develop and maintain laws and systems which ensure the safety of food in Australia

d. Develop and maintain policies and procedures for the import of genetically modified food and products into Australia

7. What are the current food regulations in Australia in relation to genetically modified foods?

a. There is no specific standard covering food produced using gene technology but it is covered under general standards

b. There is a specific standard covering food produced using gene technology

c. Food produced using gene technology is covered under the novel food standard

d. Food produced using gene technology is prohibited in Australia

8. What have been some of the current applications of genetic technology in relation to food?

a. The development of plants that are resistant to disease, pests or certain environmental conditions

b. The development of vaccines to protect animals from disease

c. The development of micro-organisms for use in monitoring food production for quality control

d. All of the above

9. Which of the following statements is not a key concern that has been raised with genetically modified (GM) food?

a. Foods produced using biotechnology have not been established as safe and they are not adequately regulated

b. GM foods only benefit food producers, not consumers

c. GM crops will have a positive impact on the environment

d. The long-term effect of foods developed using biotechnology are unknown

10. In the future what is GM technology in the application of foods likely to be restricted to?

a. Plant agriculture

b. Applications in any part of the food supply chain

c. Applications in food wastage 

d. Improved nutritional profiles of food products

Answers

1. d

DNA is made up of two long strands of subunits twisted around one another to form a double helix. The subunits of each strand are made up of nucleotides, each of which contains any of the following four chemical bases: adenine(A), guanine(G), cytosine(C) and thymine(T). The bases in the double helix are paired so that each A pairs with a T and each G pairs with a C. It is the sequence of these bases along the DNA that encodes the genetic information. This genetic code specifies what types of proteins are made in cells.

2. a

Inherited traits are determined by elements of heredity called genes. The chemical structure of the gene is deoxyribonucleic acid (DNA). In the synthesis of a protein, a process called transcription first makes an intermediate ribonucleic acid (RNA) strand from the DNA template. This messenger RNA (mRNA) is then used as a template for protein synthesis in a process called translation. The molecules that actually do the translation are transfer RNA (t-RNA) molecules. In this process the mRNA is translated in groups of three bases called codons to produce the amino acid sequence making up the protein.

3. c

Gene or recombinant DNA technology is the formation of DNA by specific rearrangement of segments of DNA from one organism or combining segments of DNA from different types of organisms. This new gene technology differs from traditional breeding methods by reducing the random nature of classical breeding, achieving the desired outcome faster and enabling the species barrier to be crossed. The main method for transfer of genes from one cell to another is performed in the laboratory by a process of 'cutting and pasting'. Specific enzymes are used to recognise, cut and join specific genes coding for specific traits. The new code is then inserted into the genetic material of the target organism, forming a part of the normal cell mechanism. The resultant protein is then expressed together with all of the other proteins and enzymes that the organism normally produces.

4. c

Terms including 'transformed', 'recombinant', 'transgenic', 'genetically engineered' and 'genetically modified' are all used to identify plants, animals and micro-organisms which have had their DNA manipulated or had DNA introduced into them by nontraditional means. The collective term 'genetically modified organisms' or GMO is frequently used in scientific literature and regulatory documents as it is a relatively neutral term.

5. d

Food biotechnology is an evolution of traditional agricultural methods. However, it has been suggested by some that the term 'biotechnology' should only refer to the newer tools of genetic engineering.

6. a

Office of the Gene Technology (OGTR) has an administrative role to support the Gene Technology Regulator in managing any potential risks associated with gene technology. Its role is to ensure co-ordinated regulation occurs in relation to gene technology and that appropriate comprehensive safeguards are in place. The Gene Technology Act 2000 is focussed on protecting the health and safety of Australians and the Australian environment. It came into force in June 2001 introducing a national scheme for the regulation of genetically modified organisms in Australia. For further information visit the web site www.ogtr.gov.au. Biotechnology Australia is a pivotal departmental government agency whose role is to co-ordinate the non-regulatory issues for the Australian government which includes seeking to increase the general awareness of biotechnology and its uses in the Australian public. Biotechnology Australia has considerable resources available for the public and professionals. For more information visit the web site www.biotechnology.com.au.

Food Standards Australia New Zealand (FSANZ) works with the Australia New Zealand Food Regulation Ministerial Council to develop and maintain laws and systems for the safety of food in Australia. FSANZ also regulates the labelling requirements for food products sold in Australia. For more information visit its web site www.foodstandards.gov.au. Another key agency is the Australian Quarantine and Inspection Service (AQIS) which develops policies and procedures regarding the importation of animals and plants and other products such as genetically modified foods in relation to pest or disease risk. AQIS also oversees incoming passengers and mail that might also present quarantine risk. For more information visit its web site www.aqis.gov.au. The Australian Competition and Consumer Commission (ACCC) www.accc.gov.au, National Health and Safety Commission www.nohsc.gov.au, Australian Pesticides and Veterinary Medicines Authority www.apvma.gov.au and the Therapeutic Goods Administration www.health.gov.au/tga are all pivotal organisations involved in the regulation and monitoring of gene technology in Australia.

7. b

In the Food Standards Code (FSC) Australian and New Zealand food produced using gene technology falls under the section part 1.5 Foods Requiring Pre-Market Clearance in Standard 1.5.2. This covers food produced using gene technology except for additives and processing aids, which is covered under other standards in the FSC. There is a safety assessment criterion under which GM foods are assessed and manufacturers are required to submit an application for GM foods to be approved if they are not already specified under this standard. This is in line with the normal protocol for the FSC where there is a general prohibition rule. GM foods are not permitted for sale in Australia unless specifically approved under this standard. There are some exemptions, notably if the food produced is the subject of an application or has previously been accepted under the Australia and New Zealand Food Authority Act 1991. In addition, an exemption may apply if the food has been lawfully permitted for sale in one or more countries by a national food regulatory agency other than Australia or New Zealand, or the Australia New Zealand Food Standards Council is not aware of any public health and safety risks in relation to the food. All GM foods must be labelled including those that may include a GM product as an ingredient or processing aid that contains novel DNA and/or protein or has altered characteristics. Some exceptions to labelling include foods that are highly refined or a processing aid or a food additive where the novel DNA and/or protein are no longer present in the final product. For further information visit Food Standards Australia and New Zealand web site www.foodstandards.gov.au.

8. d

Genetic modifications have been applied to plants, animals and micro-organisms in relation to food in order to improve composition, functional and safety aspects. Fruits have been produced that can ripen on the vine for improved taste but still maintain an extended shelf life. Vegetable crops resistant to specific plant viruses and certain insects have been developed. Plant foods with enhanced nutritional characteristics have been devised. In animals genetic technology has been used to increase milk production and to increase leanness in meat. Genetically manipulated micro-organisms have been designed which improve fermentation efficiency and other enzyme processes. In food processing, some genetically engineered enzymes have been favoured over synthetically derived substances because no associated by-products or unpleasant flavours in food have been produced.

9. c

Public concerns about GM foods include issues relating to safety, regulation controls, consumer rights including choice, religious beliefs and ethical concerns, and the environment. Most national authorities consider that specific safety assessments for GM foods are necessary, and specific systems have been implemented to rigorously evaluate GM foods in relation to human health and the environment. The WHO Food Safety Programme has been established to assist the national authorities in identifying foods, including GM foods, that should be subject to risk assessment. In general, the safety assessment of GM foods investigates toxicity, specific components thought to have nutritional, allergic or toxic properties, stability of the inserted gene, nutritional effects and unintended effects. The ways in which governments have regulated GM foods varies. Some countries have no GM food regulations in place. In Australia, GMOs are under controlled legislation taking into account health and environmental risks as well as trade-related and control issues such as testing and labelling regimes. Legislation is likely to evolve over time.

The release of GMOs into the environment and the marketing of GM crops and foods have sparked considerable public and consumer concern. In general, public attention has focussed on the risk side of the risk--benefit equation for GM products. Consumers have questioned the validity of risk assessments with particular focus on long-term effects. Allergencity and microbial resistance have been the main topics of debate as well as desirability of the labelling and traceability of GM foods. Debate has also extended to issues such as intellectual property and the rights of farmers to own their crops. Concern has been raised that large industries controlling GM products may take dominant positions in agricultural development. The effects and stability of GMOs in the environment has been the subject of considerable discussion. Environmental concerns have included the capability of GMOs to escape and potentially introduce engineered genes into wild populations, losses of biodiversity, non-target organism susceptibility to the gene product and other unintended effects. Finally, people have varying attitudes and beliefs toward food. Apart from sustenance food has many different meanings in terms of societal, historical or religious importance. The genetic modification of food and food production may create a range of negative responses, especially when adequate communication on safety has not been provided.

10. b

Future applications of GM foods in the food supply chain are likely to include the development of a wide variety of crops with improved resistance to pests, disease, drought and herbicides. Some of the research has been very broad and is likely to continue in an unlimited way. Crops may be developed to produce increased nutrient levels, and plants or animals may be developed to produce pharmaceutical proteins such as vaccines. Foods may be produced to have a longer shelf life and improved processing qualities. There could be foods produced with reduced or eliminated natural toxins or allergens. Agriculture may be developed so that crop varieties may be able to grow in areas currently inhospitable to cultivation. Renewable and sustainable sources of new materials may be developed. At an international organisation level, the World Health Organization (WHO) will take on an active role in relation to the evaluation of GM foods and products. WHO has developed plans for a comprehensive evaluation of GM organisms and products that will consider safety, food scarcity, social and ethical perspectives. Other key international organisations such as the Food and Agriculture Organisation (FAO) and Codex Alimentarius (CODEX) are likely to be involved.