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Feb 29, 2012

Korean Researchers - GM Rice Nutritionally the Same as Conventional Rice

On 29 February 2012, the Journal of the Korean Society for Applied Biological Chemistry published online an article by Korean researchers concluding that two gene-engineered (GM) rice varieties Iksan 483 and Milyang 204 that were developed in Korea were nutritionally no different that conventionally grown rice. The nutrients studied included proximates, fatty acids, amino acids, minerals, vitamins, and antinutrients. Except for "small differences in a few fatty acids, minerals, and trypsin inhibitor, there was no significant difference."


For more see: 

Hoon Choi, Joon-Kwan Moon, Byeoung-Soo Park, Hee-Won Park, So-Young Park, Tae-San Kim, Dong-Hern Kim, Tae-Hun Ryu, Soon-Jong Kweon and Jeong-Han Kim.  “Comparative nutritional analysis forgenetically modified rice, Iksan 483 and Milyang 204, and non-transgeniccounterparts,” Journal of the Korean Society for Applied Biological Chemistry, 55:1, 19-26.

About Margaret


CEO and Curator (The Food Museum) | Managing Director and Chief Editor (GR2 Global LLC) | Educator (UCLA PhD) | Researching and writing on global food issues, nutrition and health, sustainability, history (preservation), conservation (natural resources), and design.
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