Luo Yunbo: I am also from Chongqing.

What is genetically modified food? When many people in the supermarket see genetically modified edible oils, I am afraid that there will be such doubts, and therefore do not dare to buy. "In fact, this kind of fear is completely unnecessary." Luo Yunbo, dean of the College of Food Science and Nutritional Engineering at China Agricultural University believes that genetically modified foods are actually the same as the principles of hybrid rice. "We are eating hybrid rice every day. Can we not accept genetically modified plants?"

It is not too different from hybrid rice

The standard is more severe than any food

Is GM food a high-tech gospel? Is it still a health and environmental hazard? Luo Yunbo said that in fact there is no need to look at it too mysterious. Like hybrid rice, genetically modified foods also hope to improve varieties through genetic exchange. The difference is that its purpose is more powerful. It is to find a gene of a certain function and put it into the variety that it wants to transform.

Luo Yunbo believes that the reason people are afraid to eat genetically modified food is because they do not understand it. "Most people don't even know what genes are. They think that scientists put something called genetics into food. This food is dangerous! In fact, all food comes from living things, and when it comes in, it's all about genes. ”

The standard is more demanding than any food

It is understood that most countries are cautious about genetically modified foods. "To be listed on the market, genetically modified products must undergo a rigorous safety evaluation."

The first thing to do is to check what genes have been transferred, the function of the gene, its source, whether there are bad records, and so on. In addition, as a food product, it also undergoes evaluations in toxicology, sensitization, and nutrition, and establishes relevant specifications. Luo Yunbo said that the safety evaluation of genetically modified foods is extremely strict and "is more demanding than any kind of food."

Due to the stringent listing requirements, there are relatively few genetically modified foods on the market in China. Common people often see products such as genetically modified rapeseed oil and genetically modified soybean oil.

No one accident occurred

However, is GM food really safe as an artificial creature? If people eat GM foods in the future, what impact will they have on humans?

Luo Yunbo said that the development of GM foods has been approaching 30 years ago, and there has been no case of GM foods being sick or dead. As for whether or not genetically modified foods can guarantee the safety of the next generation or even the next generation of food, experts cannot directly assert it, but they can use scientific methods, such as doing the cell model, looking at 10 generations, 20 generations, or even 50 generations. The cells to see if the composition of the transgene has any effect on the cells.

For some environmental groups that strongly oppose GM foods, Luo Yunbo believes that this is related to their emphasis on "original ecology" and the object of opposing all human intervention. He believes that such a total rejection of science and technology is relatively absolute and unbalanced.

Future genetically modified foods can prevent disease

"There are genetically modified and non-genetically modified foods. I definitely choose to transfer genes." Luo Yunbo said that the first stage of the development of GM foods is resistance to insects and disease, which means that farmers can use fewer pesticides and less residue. "The harmful effects of pesticide residues are clear, but the harmful effects of genetic modification have not yet been discovered."

The second generation of genetically modified foods that have emerged now will change the quality of foods. For example, some nutrients have been fortified. Wheat that has been genetically modified for lysine has already been introduced abroad. Lysine is an essential amino acid that can only be supplemented by food.

When the third generation of genetically modified genes appeared, "the time the people saw the tag of 'transgenic' would snap up." By genetically modified technology, food can also be attached to therapeutic and health functions.

Luo Yunbo introduced that scientists are trying to transfer insulin genes to plants or animals, such as transferring to tomatoes or dairy cows, eating tomatoes and drinking milk to get insulin supplements, which is a boon for diabetics. In the same way, the hepatitis B vaccine surface antigen gene is transferred to a tomato, and after eating several tomatoes, there is hepatitis B immunity.

Face to face

Reporter: What are the criteria for dividing eco-food, pollution-free food, green food, and organic food on the market?

Luo Yunbo: When a company promotes a product, it must speak out its characteristics and advantages. Therefore, there are various foods of various kinds. However, currently recognized and relatively standardized are organic foods, green foods, and pollution-free foods. Among them, the organic food standard is the highest and most demanding, and basically no pesticide or chemical fertilizer is needed. Green food is a limited use of chemicals. The pollution-free food can use chemical fertilizers and pesticides, but it must be used in accordance with the regulations and it guarantees the health of everyone. Uncontaminated food can be said to be the minimum standard for food.

Reporter: The organic food that you mentioned, the ordinary people have no way to distinguish, use ordinary vegetables to change the packing, can change the body when pasting the label, how to solve this problem?

Luo Yunbo: It is indeed difficult to see from the appearance. To make the people feel at ease, we must rely on the integrity of the business. The big stores have requirements for its suppliers, and they are also knowledgeable and knowledgeable. The establishment of a food traceability system in the future can also eliminate this problem. Just swipe the bar code to know the source and basic information of the food.

Reporter: Chongqing has many small food stalls. How should it be supervised?

Luo Yunbo: I am also from Chongqing. I know that many small stalls in Chongqing are unique. Simply do not limit, most small vendors do not want to do articles on food safety, they only want repeat customers. I think that we can use industry associations to organize small traders and spread knowledge about food safety. Just like a driver's license, you must first learn the traffic regulations and then test your driver's license. However, it is absolutely necessary not to soften and fight resolutely for the black dens that doped the fake.

Related topics

Irradiated food still safe

Another mysterious food, "irradiated food," has been buzzing in recent days. The recent occurrence of radiation spills in Henan triggered controversy over the safety of irradiated food. In this regard, Luo Yunbo believes that radiation rays will not remain in the food and transfer to the human body, the people do not have to panic about the irradiated food.

Luo Yunbo introduced that there are not many irradiated foods on the market because the cost of irradiation is relatively high. The so-called irradiated foods, such as some instant noodles seasoning packs, and some oral liquids without preservatives, are to extend the shelf life by irradiating the microorganisms in the food or causing deterioration of the enzymes.

There is no need to worry about irradiated foods. Luo Yunbo said that irradiation technology has been used since the 1950s and 1960s, and after a lot of scientific research, it has proved to be safe. "When foods are irradiated, just like us, we can kill a lot of white blood cells, but after shooting, you will be fine." According to reports, radiation does not attach to food and enters the body to produce radiation.

About him

He is a Chongqing native. As an expert in food science, he is still obsessed with his hometown cuisine. “Each time you return home, you can enjoy new dishes.”

He studied at the Department of Horticulture, Southwest Agricultural University, and is currently the Dean and PhD supervisor of the College of Food Science and Nutritional Engineering at China Agricultural University. He presides and participates in more than 10 national-level scientific research projects. He is now responsible for the national 863 high-tech research project “Glycinemic nutrition evaluation and detection technology”. Therefore, he is also happy to talk about the topic of genetic modification with us. His name is Luo Yunbo

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