Publicado

2007-10-01

Alimentos transgénicos y alergenicidad

Transgenic foods and allergenicity

Palabras clave:

alimentos, hipersensibilidad a los alimentos, alergenos, heterogeneidad genética, ADN, glicoproteínas, prueba ELISA (es)
food, food hypersensitivity, allergens, genetic heterogeneity, DNA, glycoproteins, enzyme-linked immunosorbent assay. (en)

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Autores/as

  • Orlando Acosta Losada Profesor Asociado, BSC, MSc, PhD. Departamento de Ciencias Fisiológicas, Facultad de Medicina-Instituto de Biotecnología, Universidad Nacional de Colombia, Bogotá.
  • Carlos Arturo Guerrero Fonseca Profesor Asociado, MD, MSc, PhD. Departamento de Ciencias Fisiológicas, Facultad de Medicina-Instituto de Biotecnología, Universidad Nacional de Colombia, Bogotá.
La utilización de la tecnología transgénica en la modificación de las fuentes alimentarias ha permitido desarrollar alimentos menos caros y más saludables. Esta tecnología tiene la potencialidad de reducir el uso de plaguicidas químicos, incrementar la productividad y proteger el hábitat de los humanos y de otras especies. No obstante, los alimentos genéticamente modificados (GM) han dado origen a preocupaciones públicas entre las organizaciones no gubernamentales (NGOs), los consumidores y los medios con relación a su potencial toxicidad, alergenicidad y alteración de los nutrientes. Se presenta una revisión crítica de la literatura reciente sobre las respuestas inmunológicas adversas a las proteínas de los alimentos. Esta revisión incluye las características físicas y químicas de los alergenos, la heterogeneidad en la prevalencia de la alergia a los alimentos y los avances en la comprensión de los desordenes alérgicos producidos por alimentos. Se realiza una descripción del espectro clínico de las reacciones alérgicas inducidas por alimentos, las cuales son responsables de una variedad de síntomas que afectan la piel, el tracto respiratorio y el tracto gastrointestinal. Los métodos utilizados en las pruebas para evaluar la seguridad de los alimentos derivados de los cultivos GM se presentan y discuten. Se concluye que los riesgos alergénicos potenciales introducidos por los alimentos GM no son mayores que los presentados por los alimentos derivados de cultivos modificados genéticamente por los métodos convencionales.
The use of transgenic technology to modify food sources has anticipated the possibility of developing less expensive and healthier food. This technology has the potential of reducing the use of chemical pesticides, increasing the productivity and protecting the environment in which human beings and other species live. However, genetically modified (GM) foods have raised a public concern among nongovernment organizations (ONGs), consumers and media regarding their potential toxicity, allergenicity and impaired nutrition. We present a critical review of the recent literature about the adverse immune responses to food proteins. This review includes the physical and chemical characteristics of allergens, the heterogeneity in the prevalence of food allergy and the progress made in the understanding of food-based allergic disorders. We present a description of the clinical spectrum of the food-induced allergic reactions which are responsible for a variety of symptoms affecting the skin, the respiratory tract and gastrointestinal tract. The test methods used for the safety assessment of foods derived from GM crops are also presented and discussed. It is concluded that the potential allergenic risks introduced by GM food are no higher than those of food derived from genetically modified crops by conventional methods.

Citas

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