The likely impact of genetically modified soybeans in the Brazilian collective feeding service

• 作者: Gabriela Morgado de Oliveira Coelho Haydée Serr?o Lanzillotti Marina de Figueiredo Ferreira Regina Serr?o Lanzillotti Silvia Magalh?es Couto Victor Augustus Marin
• 来源期刊: 农业科学(英文)
• 学科: 医学
• 关键词: FOOD Security Genetically Modified FOOD Biotechnology COLLECTIVE FEEDING FOOD Services
• 年，卷（期）: 2013,（12）
• 页码范围: 721-728
• 页数: 8页
• 分类号: R73

摘要

Objective: To expose the likely impact of genetically modified foods in Collective Feeding. Methods: This was a case study conducted on a steel company (SC) in Rio de Janeiro State. The likely impact recognition began with the preparation of a soy food products’ list. Then, we verified these products’ frequency on the Food and Nutrition Unit (FNU) menu from the SC, outlining the offer profile. We calculated odds ratios and binomial distribution probability for assessing exposure to soy that may be transgenic. Food frequency questionnaire (FFQ) regarding soy products was applied. The convergence of daily products’ relative frequency of this population and the population from a reference study about FFQ validation in Rio de Janeiro was verified. Confrontation took place between the classification of foods by the consumers’ likely exposure to soy and the percentage deviation between observed relative frequency of products’ intake offered on the FNU and on the reference study. Results: A list of 51 products were created and 16 of them integrated the menu, e.g. flour, chicken, sausage, maize, instant pudding, bologna, hot dogs and peanuts. Food usually consumed by FNU users and concomitantly consumed in reference study were cookies, flour, spaghetti, bread, cake, instant pudding, sausage and hot dogs. By the classification and percentage deviations results, cookies, breads and pasta were the “villains” of soy’s susceptibility. Coclusion: It was possible to show the likely impact of genetically modified foods in Collective Feeding, confirming that these consumers were exposed to soybeans that may be transgenic.