In Vivo Studies on Possible Health Consequences of Genetically Modified
Food and Feed – With Particular Regard to Ingredients Consisting of Genetically Modified Plant Materials
IAN F. PRYME* AND ROLF LEMBCKE**
*Department of Biochemistry and Molecular Biology, University of Bergen,
Årstadveien19, NO-5009 Bergen, Norway, and **Oplysning om Genteknologi,
Hvidehusvej 5, DK-3450 Allerød, Denmark
ABSTRACT
This synopsis reviews published in vivo studies on possible health consequences of genetically
modified food and feed where the ingredients in question have consisted of genetically modified
plant materials. The following, however, have not been taken into consideration:
–ingredients consisting of genetically modified microorganisms or parts of animals/fish
–ingredients produced by/from genetically modified organisms but without any DNA present
–studies on consequences for the environment or biodiversity
–in vitro studies or computer simulations
According to a Norwegian report “Gen-mat” (NOU 2000article_3419), and a more recent search in
Medline and Citations Index, to our knowledge a total of ten studies have been published on the
health effects of GM-foods and feeds. In this minireview the data made available in these
published studies is discussed.