ENDANGERED SPECIES LIST: EXTINCT?

(Page 5 of 5)

August/September 1996
 
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NEW TOXICANTS : Many plants naturally produce a variety of compounds that maybe toxic when used for genetic engineering.

QUALITY : The nutritional quality of food may be diminished as a result of genetic engineering.

COMPOSITION : New substances may significantly alter the composition of commonly understood foods.

ALLERGENS : New proteins that cause allergic reactions may enter the food supply.

DIMINISHED EFFECTIVENESS: Antibiotic-resistant genes in genetically engineered food may diminish the effectiveness of some antibiotics inhuman and domestic animal diseases.

UNEXPECTED EFFECTS : Genetically engineered foods may cause effects that scientists cannot anticipate.

SIDE EFFECTS: The deletion of genes may have harmful side effects.

COUNTERFEIT FRESHNESS: Genetic engineering may produce "counterfeit freshness," giving the illusion that a food is healthier than it actually is.

FEED RISK : Engineered feed may pose risk to domestic animals.

WILDLIFE : Genetically engineered food crops may harm wildlife and change habitats.

UNCHARACTERIZED GENES : Uncharacterized genetic material and gene products may be added to foods.

RELATED CONTENT

1 From the National Wildlife Federation's "Information Packet on Genetically Engineered Food," August 28, 1992.

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