新体系评价转基因大豆油的食用安全性
目的 本研究通过BDI-GS(Benefit-Damage Index & General Scores)评价新体系对比评价进口转基因(GM)大豆油与天然大豆油的食用功效及安全性。方法 以处于线性生长期的健康ICR(Institute of Cancer Research)小鼠为研究对象, 通过喂食实验, 统计9项脏器组织重量、系数及其BDI和GS等指标进行食用安全性判断。结果 两种GM大豆油在小鼠生长发育方面不如天然大豆油, 综合营养健康效应天然大豆油GS值均在11.0以上, 而GM大豆油仅在9.0以上; 部分脏器指标的BDI明显降低, 主要表现在肺脏、胸腺、脾脏和性腺的营养和健康效应上, 与天然大豆油比较存在显著差异(P<0.05及P<0.01)。 结论 表明GM大豆油在营养及健康效应方面不如国产天然大豆油, 且存在农药残留问题。
Objective In the present study, the functions and edible safety of imported genetically modified (GM) and natural soy oils were comparatively evaluated by the novel BDI-GS (Benefit-Damage Index & General Scores) evaluation system. Methods The healthy ICR(Institute of Cancer Research) mice during linear growth were selected as subject. The judgment of edible safety was made through feeding test and statisti-cally analyzed for 9 indicators of organ or tissue weights, indexes and its BDI and GS values. Results Both GM soy oils were worse in mice growth performance than that of natural soy oil, and comprehensive nutritional and healthy effects GS values for natural soy oil were above 11.0, but those for GM soy oils were merely above 9.0. Part BDI values of organ indicators showed lower effects mainly in lung, thymus, spleen and spermary in nutrition and health, and with significant difference in statistics by compared to natural soy oil (P<0.05; P<0.01). Conclusion It manifests that the GM soy oil in nutrition and health effects is worse than that of the oil extracted from natural soybean produced in China, as well as exists the issue of herbicide residue.
标题：新体系评价转基因大豆油的食用安全性
英文标题：Evaluation on edible safety of genetically modified soy oil by novel system
作者：
龙伟 中国医学科学院北京协和医学院放射医学研究所药物室
沈秀 中国医学科学院北京协和医学院放射医学研究所药物室
周晓靓 中国医学科学院北京协和医学院放射医学研究所药物室
王德芝 中国医学科学院北京协和医学院放射医学研究所药物室
樊赛军 中国医学科学院北京协和医学院放射医学研究所药物室
王晓光 中国医学科学院北京协和医学院放射医学研究所药物室
周则卫 中国医学科学院北京协和医学院放射医学研究所药物室
中文关键词:转基因大豆油,天然大豆油,营养,健康,功效,食品安全,
英文关键词:genetically modified soy oil,natural soy oil,nutrition,health,function,food safety,
发表日期：2014-06-06
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