A New Approach For Detecting Changes In Genetically Modified Foods

Despite extensive cultivation and testing of GM foods, questions related to whether genetic manipulation causes changes in food quality and composition or if genetically modified foods are somehow less nutritious than their non-GM counterparts linger in the minds of some consumers.  In research led by Owen Hoekenga, a Cornell University adjunct assistant professor, scientists extracted roughly 1,000 biochemicals, or "metabolites," from the fruit of tomatoes. These tomatoes had been genetically engineered to delay fruit ripening, a common technique to help keep fruits fresher longer. The researchers then compared this "metabolic profile" from the GM fruit to the profile of its non-GM variety. read more

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