Back التكافؤ الجوهري Arabic Substanzielle Äquivalenz German Equivalencia sustancial Spanish Principe d'équivalence en substance French Kesetaraan substansial ID

Substantial equivalence

In food safety, the concept of substantial equivalence holds that the safety of a new food, particularly one that has been genetically modified (GM), may be assessed by comparing it with a similar traditional food that has proven safe in normal use over time.[1] It was first formulated as a food safety policy in 1993, by the Organisation for Economic Co-operation and Development (OECD).[2]

As part of a food safety testing process, substantial equivalence is the initial step, establishing toxicological and nutritional differences in the new food compared to a conventional counterpart—differences are analyzed and evaluated, and further testing may be conducted, leading to a final safety assessment.[3]

Substantial equivalence is the underlying principle in GM food safety assessment for a number of national and international agencies, including the Canadian Food Inspection Agency (CFIA), Japan's Ministry of Health, Labour and Welfare (MHLW), the US Food and Drug Administration (FDA), and the United Nations' Food and Agriculture Organization (FAO) and World Health Organization.[4]

  1. ^ Safety Evaluation of Foods Derived by Modern Biotechnology: Concepts and Principles OECD (1993)
  2. ^ Schauzu, Marianna (Apr 2000). "The concept of substantial equivalence in safety assessment of foods derived from genetically modified organisms" (PDF). AgBiotechNet. 2.
  3. ^ Cite error: The named reference kok was invoked but never defined (see the help page).
  4. ^ "Substantial Equivalence in Food Safety Assessment" (PDF). Council for Biotechnology Information. March 2001. Archived (PDF) from the original on 7 February 2016. Retrieved 6 February 2016. () (Page archive)

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