• Journal of Nutrition and Health
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• v.36 no.10
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• pp.1030-1035
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• 2003

This study was conducted to evaluate the safety of herbicide-resistant rice, a genetically modified organism (GMO) developed by the Rural Development Administration, in Sprague-Dawley rats. The nutrient content of herbicide-resistant polished and brown cooked rice was compared with that of conventional Ilpum polished and brown cooked rice to assess composition equivalence. Compositional analysis was performed to measure proximates, fiber, and minerals before animal feeding. Growing male rats were fed one of the following four diets for six weeks: Ilpum polished cooked rice (IP) and Ilpum brown cooked rice (IB) as a non-GMO and herbicide-resistant polished cooked rice (GP) and brown cooked rice (GB) as a GMO. We checked clinical symptoms (anorexia, salivation, diarrhea, polyuria, anuria, fecal change) every day, food intake, change of body weight twice a week, and serum biochemistry and organ weights after 6 weeks of experimental feeding among the four groups. Nutrient content of the herbicide-resistant rice was similar to that of the non-transgenic control and was within the published range observed for non-transgenic rice. We could not find any significant difference in the above-mentioned items as the index to be checked in the animals fed the GMO. These results suggest that the nutrient content of genetically modified herbicide-resistant rice is compositionally equivalent to that of conventional Ilpum rice and that growing male rats fed herbicide-resistant rice are no different from those fed Ilpum rice, non-GMO for 6 weeks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.810-814
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• 2004

This research was conducted to evaluate the safety of the herbicide-resistant rice, a genetically modified organism (GMO) developed by the Rural Development Administration by exposing it to 12 months old Sprague-Dawley rats for 8 weeks. The composition of herbicide-resistant brown rice with/without heating treatment was compared with those of conventional Ilpum brown rice with/without heating treatment to assess composition equivalence. Compositional analysis was performed to measure proximates, fiber, and minerals. The nutritional components of herbicide-resistant rice were similar to those of the nontransgenic control or were within the normal range of nontransgenic rice. Four groups of experimental male rats were fed one of the following diets for eight weeks: Ilpum brown rice (I) and its heated rice (IH) as non-GMO, and herbicide-resistant brown rice (G) and its heated rice (GH) as GMO- We checked clinical symptoms (anorexia, salivation, diarrhea, polyuria, anuria, fecal change), food intake, and water consumption every day, change of body weight once a week, and serum biochemistry and organ weights after 8 weeks of experimental feeding We did not find any significant differences in the above-mentioned items. These results suggested that genetically modified herbicide-resistant rice was compositionally equivalent to conventional Ilpum rice, and nutritional characteristics and safety of herbicide-resistant rice in old male rats treated for 8 weeks were not different from those of Ilpum rice, non-GMO.