scholarly journals Genetically engineered food products threaten human health: A comprehensive research needed

2019 ◽  
Author(s):  
Mahrus
Keyword(s):  
Human Health ◽  
Food Products ◽  
Genetically Engineered ◽  
Genetically Engineered Food

scholarly journals PERLINDUNGAN HUKUM TERHADAP KONSUMEN PRODUK PANGAN OLAHAN YANG MENGANDUNG BAHAN REKAYASA GENETIK

2010 ◽  
Vol 10 (1) ◽  
Author(s):  
Suyadi Suyadi
Keyword(s):  
Genetic Engineering ◽  
Consumer Protection ◽  
Legal Protection ◽  
Food Products ◽  
Genetically Engineered ◽  
Consumer Protection Act ◽  
Genetically Engineered Food ◽  
The Right ◽  
Material Substances

Obligation to write a description of genetically engineered food manunjukkan does not mean that the product of genetic engineering that use materials are not safe, but the subscription is more information, because basically the food products that have been circulating in the market is a product that is safe for consumption means that products are free from material substances that are harmful to humans and how the processing should ensure the safety of the product, therefore the information in the form of inclusion of the words "Food Genetic Engineering" is intended to meet the consumers' right to choose the right form of goods or services to be consumed, which in this case is part of legal protection for consumers.Keywords: Protection Law, Consumer Protection Act, Genetic Engineering of Food, Consumer, Entrepreneur

Legislative Proposals for Reversing the Cancer Epidemic and Controlling Run-Away Industrial Technologies

2000 ◽  
Vol 30 (2) ◽  
pp. 353-371 ◽  
Author(s):  
Samuel S. Epstein
Keyword(s):  
Food Production ◽  
Genetically Engineered ◽  
Right To Know ◽  
Criminal Sanctions ◽  
Adverse Impacts ◽  
The Right To Know ◽  
Legislative Proposals ◽  
Democratic Rights ◽  
Genetically Engineered Food ◽  
The Right

An interlocking legislative complex is proposed for the control of carcinogenic and other adverse impacts of established run-away petrochemical and radionuclear technologies, with particular reference to winning the losing war against cancer. These proposals are also applicable to the poorly recognized, potentially adverse public health and environmental hazards of emerging technologies, particularly genetically engineered food production. The proposals embody fundamental democratic rights—the right to know and balanced and transparent decision making—the “Precautionary Principle,” reduction in the use of toxics, incentives for the development of safe industrial technologies, and criminal sanctions for suppression or manipulation of information.

Do consumers care how a genetically engineered food was created or who created it?

Food Policy ◽  
2018 ◽  
Vol 78 ◽  
pp. 81-90 ◽  
Author(s):  
Jayson L. Lusk ◽  
Brandon R. McFadden ◽  
Norbert Wilson
Keyword(s):  
Genetically Engineered ◽  
Genetically Engineered Food

scholarly journals The Impact of COVID-19 Outbreak in Italy on the Sustainable Food Consumption Intention From a “One Health” Perspective

2021 ◽  
Vol 8 ◽  
Author(s):  
Greta Castellini ◽  
Mariarosaria Savarese ◽  
Guendalina Graffigna
Keyword(s):  
Human Health ◽  
Online Survey ◽  
One Health ◽  
Food Products ◽  
World Health ◽  
Italian Economy ◽  
Psychological Reactions ◽  
Sustainable Food ◽  
Close Link ◽  
The Impact

Coronavirus disease (COVID-19) is a transmissible illness that was recognized in December 2019 and World Health Organization (WHO) stated a pandemic on 11 March 2020. As no cure has been developed for COVID-19 disease yet, Italy has adopted restrictive measures to avoid the spread of the virus, causing different psychological reactions (e.g., stress, anxiety) that lead people to change lifestyle and in particular the consumer orientation toward food. In addition, the COVID-19 emergency had also affected the Italian economy, causing an 11.3% decrease in GDP (gross domestic product). All these changes gave rise to a sense of instability, but it is known that new possibilities may arise in these situations. In particular, the pandemic could be the turning point to make consumers aware of the close link between human health and the ecosystems, supporting the “One Health” perspective and enhancing the orientation to consumer sustainable food products. However, little is known about how the psychological reactions to COVID-19 emergency have affected the consumers' intention to purchase sustainable food products. In order to answer these questions, a representative sample of 1,004 Italian citizens, extracted by stratified sampling, answered an online survey between May the 12th and 18th 2020. The data were analyzed using ANOVA and contingency tables. The results show that during phase one of COVID-19 disease about 30% of the sample reported that have frequently (often and always) consumed the certified sustainable food products and about 20% of the sample have intention to increase the consumption of them in the next 6 months, percentages that increase among those who feel more vulnerable regarding the risk contagion. Moreover, the psychological impact of the COVID-19 emergency has led to a change in consumers' attitudes, increasing the interest in animal and environmental issues and in human health. These aspects seem to drive the future intention of purchasing sustainable food products. This research highlights how the psychological reactions to the health emergency have changed the consumers' attitudes toward sustainability issues, leading them to follow a more sustainable diet that is recognized as a way to preserve human health, environmental preservation, and animal welfare for present and future generations.

An Overview of Attitudes Toward Genetically Engineered Food

2018 ◽  
Vol 38 (1) ◽  
pp. 459-479 ◽  
Author(s):  
Sydney E. Scott ◽  
Yoel Inbar ◽  
Christopher D. Wirz ◽  
Dominique Brossard ◽  
Paul Rozin
Keyword(s):  
United States ◽  
The United States ◽  
Genetically Engineered ◽  
Natural Food ◽  
Human Intervention ◽  
Positive View ◽  
Minimal Contact ◽  
Foreign Dna ◽  
Genetically Engineered Food

Genetically engineered food has had its DNA, RNA, or proteins manipulated by intentional human intervention. We provide an overview of the importance and regulation of genetically engineered food and lay attitudes toward it. We first discuss the pronaturalness context in the United States and Europe that preceded the appearance of genetically engineered food. We then review the definition, prevalence, and regulation of this type of food. Genetically engineered food is widespread in some countries, but there is great controversy worldwide among individuals, governments, and other institutions about the advisability of growing and consuming it. In general, life scientists have a much more positive view of genetically engineered food than laypeople. We examine the bases of lay opposition to genetically engineered food and the evidence for how attitudes change. Laypeople tend to see genetically engineered food as dangerous and offering few benefits. We suggest that much of the lay opposition is morally based. One possibility is that, in some contexts, people view nature and naturalness as sacred and genetically engineered food as a violation of naturalness. We also suggest that for many people these perceptions of naturalness and attitudes toward genetically engineered food follow the sympathetic magical law of contagion, in which even minimal contact between a natural food and an unnatural entity, either a scientist or a piece of foreign DNA, pollutes or contaminates the natural entity and renders it unacceptable or even immoral to consume.

Is Acrylamide really a food safety issue?

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Daniela Dal Castel Krein ◽  
Rafaela Julyana Barboza Devos ◽  
Luciane Maria Colla ◽  
Christian Oliveira Reinehr
Keyword(s):  
Food Safety ◽  
Human Health ◽  
Human Exposure ◽  
Design Methodology ◽  
Safety Issue ◽  
Food Products ◽  
Healthy Food ◽  
Content Type ◽  
Safety Problem

Purpose Acrylamide is a compound found in several food products. Due to the toxicity of this compound, research also seeks strategies to modify industrial and homemade processes, impacting on the reduction of the compound. This paper aims to discuss the aspects surrounding the presence of acrylamide in foods. Design/methodology/approach Published literature on the presence of acrylamide in foods and on its effects has been reviewed. This paper explores the importance of this compound, summarizes the knowledge of its formation and gathers data on its incidence in food and the possibilities of mitigation. Special attention is given to an evaluation of the toxicological tests applied, to analyze whether acrylamide can be considered as a food safety problem. Findings Human exposure to food with high levels of acrylamide varies in their levels regarding the consumption of food in the diet and not only by the level of the compound present in them. Although the compound is well defined as toxic to humans, the association between its intake and most common cancers may not be directly related. Originality/value Depending on the approach of the researchers, contradictory results are obtained, showing the importance of this topic to the development of healthy food products. Further research is still needed to validate the potential effects of acrylamide on human health.

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