Answer
From a scientific mechanism point of view, the Bt protein in insect-resistant transgenic rice is a highly specific insecticidal protein that can only interact with intestinal epithelial cells of specific types of pests. The specific receptor binds, destroys the intestines of pests, and causes the death of the pests. Human intestinal cells do not have binding sites for this protein, so it will not cause harm to the human body. At the same time, there is no difference between genetically modified rice and ordinary rice in terms of main nutrients, trace element content, anti-nutritional factors and safety, and both can be eaten with confidence.
Transgenic rice refers to rice varieties developed by introducing insect-resistant genes and disease-resistant genes from different varieties of rice or closely related species into the genome of a certain rice through transgenic technology. For example: BT63 transgenic insect-resistant rice, etc.
Research on genetically modified rice began in the late 20th century. By the early 21st century, there had been controversy in academic circles over the necessity and commercialization of transgenic rice research.
a. Unintended changes caused by genetically modified technology
The technology used to create genetically modified plants is neither precise nor accurate. During the transgenic operation, multiple copies of foreign genes or gene fragments are often randomly inserted into the original genes of the crop, causing the deletion or rearrangement of the original genes. The unintentional and unintended consequences that may result from these situations include:
Destroy the original genes of crops and their normal functions, which may lead to the production of unpredictable toxic or anti-nutrient substances;
< p>Increase or reduce the expression of the original toxin or allergenic protein of the crop;Gene silencing may occur if multiple copies exist at the same time.
Therefore, the safety assessment of genetically modified rice must include possible unintended and unintended consequences.
b. Allergenicity, toxicity and nutritional value
Whether the expression product of the transferred gene is toxic or allergenic requires great care in the safety assessment of genetically modified foods. Many people eat a large amount of rice every day, so food safety assessment must be very strict, and in-depth research must be conducted on the final destination of the transferred genetic components and their protein products. This requires an assessment of the degradation of genes and their protein products during cooking and their activity in the human digestive tract.
There are also special health concerns regarding the Bt toxin gene and the cowpea trypsin inhibitor gene, so a comprehensive analysis is needed.
If antibiotic resistance genes are used as genetic markers, the possibility of ineffective antibiotic therapy through gene transfer to microorganisms should be included in the risk assessment.