• Peer-reviewed journal article

• maize

• herbicide tolerance

• USA

• no effect

The composition of glyphosate-tolerant (Roundup Ready) corn event NK603 was compared with that of conventional corn grown in the United States in 1998 and in the European Union in 1999 to assess compositional equivalence. Grain and forage samples were collected from both replicated and nonreplicated field trials, and compositional analyses were performed to measure proximates, fiber, amino acids, fatty acids, vitamin E, nine minerals, phytic acid, trypsin inhibitor, and secondary metabolites in grain as well as proximates and fiber in forage. Statistical analysis of the data was conducted to assess statistical significance at the p < 0.05 level. The values for all of the biochemical components assessed for corn event NK603 were similar to those of the nontransgenic control or were within the published range observed for nontransgenic commercial corn hybrids. In addition, the compositional profile of Roundup Ready corn event NK603 was compared with that of traditional corn hybrids grown in Europe by calculating a 99% tolerance interval to describe compositional variability in the population of traditional corn varieties in the marketplace. These comparisons, together with the history of the safe use of corn as a common component of animal feed and human food, support the conclusion that Roundup Ready corn event NK603 is compositionally equivalent to, and as safe and nutritious as, conventional corn hybrids grown commercially today.

• Monsanto

• United States

• industry: same

MLA

Ridley, WP, RS Sidhu, PD Pyla, MA Nemeth, ML Breeze, JD Astwood. "Comparison of the nutritional profile of glyphosate-tolerant corn event NK603 with that of conventional corn (Zea mays L.).." Journal of Agricultural and Food Chemistry 50.25 (2002): 7235–7243. Web. 24 Nov. 2024.

APA

Ridley, WP., Sidhu, RS., Pyla, PD., Nemeth, MA., Breeze, ML., & Astwood, JD. (2002). Comparison of the nutritional profile of glyphosate-tolerant corn event NK603 with that of conventional corn (Zea mays L.).. Journal of Agricultural and Food Chemistry, 50(25), 7235–7243. doi:10.1021/jf0205662

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