On the one hand, it demonstrated one danger of moving genes in food. On the other, it showed how we can predict and prevent hazards. A high-methionine soybean would be a boon to chicken farmers who now must buy expensive methionine supplements for their birds. Amino acids are the building blocks of proteins, and Pioneer chose the Brazil nut because it contains the 2S protein, which is 18 percent methionine. Knowing that many people are allergic to the Brazil nut, they sent samples to Taylor, who heads the department of food science and technology at Nebraska.
Antibodies play a key role in many allergies.
When the allergen gloms on to the antibody, the antibody directs certain cells to release histamine and other chemicals that cause allergic symptoms such as dilation of the blood vessels, increased mucus production, and shrinkage of the airways. In some cases, these familiar allergic reactions can cause a life-threatening systemic reaction called anaphylactic shock. Not really, says Taylor. It's because soy is used in so many foods that some would almost inevitably end up in human food. This fear has led many to advocate the labeling of genetically engineered food, which is not required in the United States.