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Is lead in the US food supply decreasing our IQ?

In All, Environment, Food Products, General by Keri SzejdaLeave a Comment

Article by Keri Szejda and Andrew Maynard, Arizona State University The environmental advocacy group Environmental Defense Fund (EDF) on June 15 released a study about dietary lead exposure, with a focus on food intended for babies and young children. Using a Federal Drug Administration (FDA) database of food samples, EDF reported some pretty worrying numbers, most remarkably in fruit juice samples …

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CRISPR foods: the naturalness of public skepticism

In All, Food Products, Guest Article, Multiple Views by Mariya Voytyuk2 Comments

As part of our series of multiple perspectives on gene editing, we asked Mariya Voytyuk of the School of Human Evolution and Social Change at Arizona State University to describe public perceptions of CRISPR from an evolutionary and cognitive perspective. Clustered regularly interspaced short palindromic repeat (CRISPR) is the latest gene-editing technique promising an exciting new era of nutrition: higher …

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Why should we be cautious about generalizing the results of animal and cell studies?

In All, Food Products, General, Guest Article, Science Bits by Erin McKayLeave a Comment

As part of our new series, “Science Bits,” we asked Erin McKay, a graduate student in the Neuroscience department at Michigan State University, to discuss scientific evidence. We first presented the “Hierarchy of Science Evidence” infographic (provided by the European Food Information Council and shown below). We then asked Erin to provide further insights on the limitations of animal and cell research. Hierarchy of …

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A CRISPR chicharon: the opportunities and challenges of CRISPR-modified swine

In All, Food Products, General, Multiple Views by Adam GrossLeave a Comment

As part of our series of multiple perspectives on gene editing, we asked Adam Gross and Diana Bowman in the Sandra Day O’Connor College of Law at Arizona State University to describe key questions arising from the development of new food products produced using CRISPR-based technology. Estimates published by the United States (US) Department of Agriculture suggest that approximately $1.46 …

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People don’t trust scientific research when companies are involved

In All, Food Products, General, Guest Article, Science Bits by John Besley

Guest article by John C. Besley, Michigan State University; Aaron M. McCright, Michigan State University; Joseph D. Martin, University of Leeds; Kevin Elliott, Michigan State University, and Nagwan Zahry, Michigan State University A soda company sponsoring nutrition research. An oil conglomerate helping fund a climate-related research meeting. Does the public care who’s paying for science? In a word, yes. When industry …

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USDA should establish a science-based regulatory system to address genetically engineered and gene-edited crops

In All, Consumer products, Environment, Food Products, General, Guest Article, Multiple Views, Nutrition by Greg Jaffe

As part of our series of multiple perspectives on gene editing, we asked Gregory Jaffe, Director of the Project on Biotechnology, Center for Science in the Public Interest, how genetically engineered and gene-edited crops should be regulated. The United States Department of Agriculture (USDA) has been regulating genetically engineered (GE) crops to ensure that they are not harmful to our agricultural …

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CRISPR: the bacterial immune system that revolutionized genomic research

In All, Consumer products, Environment, Food Products, General, Guest Article, Multiple Views, Nutrition by Joe Zagorski

As part of our series of multiple perspectives on gene editing, we asked Joe Zagorski from the Michigan State University Institute of Integrative Toxicology how CRISPR has impacted his research. CRISPR is here to stay. There are few topics that garnish such diametrically opposed stances as genetic modifications of organisms, whether it be for gene therapy or development of disease …

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Check out this cool infographic on hazard and risk!

In All, Consumer products, Environment, Food Products, General, Multiple Views, Risk Bite Video, Science Bits by Keri Szejda

When talking about the safety of chemical ingredients in food and packaged goods, the topic of hazard and risk is something that often – and should – come up. Hazard is the potential to cause harm. Risk, on the other hand, has to do with the likelihood or probability of a harmful outcome actually occurring. And this depends on exposure – …