研究生读写译教程U1P2
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Health Risks And Benefits -Genetically Modified Food Controversies 1．The genetically modified foods controversy is a dispute over the relative advantages and disadvantages of genetically modified (GM) food crops. The dispute involves biotechnology companies, governmental regulators, non-governmeosysterm, gene flow into non GM crops, moral or religious concerns. And corporate control of food supply. Food safety is the primary issue of this controversy. 1.转基因食物争议是一场就转基因粮食作物的相对利弊的辩论。这场争辩牵涉到生物技术公司、政府监管机构及非政府XX系统，基因流入了非转基因作物，道德或宗教事务。就企业的食品供应控制而言，食品安全才是这争议的基本问题。 2．Worldwide， there are a range of perspectives within non-governmental organizations on the safety of GM foods. For example, the US pro-GM group Ag Bio World has argued that GM foods have been proven safe. Other pressure and consumer rights groups, such as the Organic Consumers Association, and Greenpeace claim the long term health risks which GM could pose, or the environmental risks associated with GM, have not yet been adequately investigated. In Japan, Consumers Union of Japan is opposed to GMO foods. They also claim that truly independent research in this areas is systematically blocked by the GM corporations which own the GM seeds and reference materials. 2. 世界范围内，关于转基因食品的安全，在非政府组织内部有一些观点。例如，the US pro-GM group Ag Bio World认为转基因食品已经被证明是安全的。另外的压力和消费者权利团体，
如有机消费者协会（the OCA）和绿色空间（Greenpeace）声称转基因能造成长期的健康风险，还有环境风险也与转基因联系到一起，这些还未经充分地调查研究。在日本，日本消费者联盟（CUJ）与基因改造食品势不两立，他们也宣称，在这一区域，真实独立的调查被掌控有转基因种子和参考资料的企业系统化地组织了。 3．A 2008 review published by the Royal Society of Medicine noted that GM foods have been eaten by millions of people worldwide for over 15 years, with no reports ill effects. Similarly a 2004 report from the US National Academies of Sciences stated that to date. No adverse health effects attributed to genetic engineering have been documented in the human population. A 2004 review of feeding trials in the Italian Journal of Animal Science found no differences among animals eating genetically modified plants. A 2005 review in Archives of Animal Nutrition concluded that first-generation genetically modified foods had been found to be similar in nutrition and safety to non –GM foods, but noted that second-generation foods with significant changes in constituents would be more difficult to test, and would require further animal studies. However, a 2009 review in Nutrition Reviews found that although most studies concluded that GM foods do not differ in nutrition or cause any detectable toxic effects in animals, some studies did report adverse changes at a cellular level caused by some GM foods, concluding that more scientific effort and investigation is needed to ensure that consumption of GM foods is not likely to provoke any from of health problem. 3. 由英国皇家医学会公布于2008年的审查指出，全世界成千上万人食用转基因食品超过15年，并无不良影响报告。同样地，美国国家科学院于2004的一篇报告阐明，迄今为止，无不良健康影响归因于遗传工程已经在全人类群落中记录下来。2004年，一篇刊登在《意大利动物科学》的杂志的饲养试验的发现，在食用转基因植物的试验样本中并无差异。回顾2005年《动物营养档案》得出的结论：第一代转基因食物已被发现其营养与安全性与无转基因食物是相类似的，但也指出，在成分上发生显著变化的第二代食物将会更难试验，且需要更进一步的动物研究。然而，2009年的《营养评论》发现:尽管绝大多数研究得出转基因食物不会使营养发生差异或引起动物任何可检测的有毒影响，一些研究报告了由转基因食物引起的细胞层面上的恶性改变，断定需要更多科技上的努力和调研以确保转基因食物的消费没有可能引发任何健康问题。 4. The starting point for the safety assessment of genetically engineered food products is to assess if the food is substantially equivalent to its natural counterpart. To decide if a modified product is substantially equivalent, the product is tested by the manufacturer for unexpected changes in a limited set of components such as allergens that are present in the unmodified food, If these tests show no significant difference between the modified and unmodified products, then no further food safety testing is required. The manufacture’ date are then assessed by an independent regulatory body, such as the U. S. Food and Drug Administration. 4.经基因工程处理食物产品的安全评估的出发点是去评估这食品是否大体上等同于他的自然态副本，要判定改良产品是否大体等值，需要由制造商进行测试其成分的有限集合里的预期外的变化，诸如存在于未改良食物中的过敏原，如果这些测试没有显示出改良和未改良产品间明显的区别，那么更深层的食品安全性测试就不是必须的。接下来，生产日期需要由一个像美国食品药品管理局这样的独立的监察机构来进行评估。 5. However, if the product has no natural equivalent, or shows significant differences from the unmodified food, then further safety testing is carried out. A 2003 review identified the main parts of a standard safety test: to study the introduced DNA and the new proteins or metabolites that it produces; to analysize the chemical composition of the relevant plant parts, measuring nutrients, anti-nutrients as well as any natural toxins or known allergens; to assess the risk of gene transfer from the food to microorganisms in the human gut; to study the possibility that any new components in the food might be allergens; to estimate how much of a normal diet the food will make up; to estimate any toxicological or nutritional problems revealed by this date; and to do additional animal toxicity tests if there is the possibility that the food might pose a risk.
