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

作     者：Silvia Magalhaes Couto Gabriela Morgado de Oliveira Coelho Marina de Figueiredo Ferreira Victor Augustus Marin Regina Serrao Lanzillotti Haydée Serrao Lanzillotti 

作者机构：Josuéde Castro Nutrition InstituteFederal University of Rio de JaneiroRio de Janeiro(RJ)Brazil Nutrition InstituteRio de Janeiro State UniversityRio de Janeiro(RJ)Brazil National Institute of Quality Control on Health-FiocruzRio de Janeiro(RJ)Brazil Mathematics and Statistics InstituteRio de Janeiro State UniversityRio de Janeiro(RJ)Brazil 

出 版 物：《Agricultural Sciences》 (农业科学（英文）)

年 卷 期：2013年第4卷第12期

页      面：721-728页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：Food Security Genetically Modified Food Biotechnology Collective Feeding Food Services 

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.