Safety Assessment of Foods and Feeds Derived from Transgenic Crops, Volume 3

Foreword
Acknowledgements
Abbreviations and acronyms
Executive summary
Introduction to OECD work on novel food and feed safety
	OECD activities on novel food and feed safety
	The emergence of the concept of consensus documents on compositional considerations
	Background and principles surrounding the use of consensus documents
	The process for preparing consensus documents on compositional considerations
	Current and future trends
	Note
	References
		Compositional considerations for new varieties of crop species:  Key food and feed nutrients, anti-nutrients and other constituents
Compositional considerations for new varieties of crop species: Key food and feed nutrients, anti-nutrients and other constituents
	Chapter 1.  Common Bean (Phaseolus vulgaris)
		Background
			General description of common bean (Phaseolus vulgaris L.)
			Production
			Processing
			Uses
			Appropriate comparators for testing new varieties
			Breeding characteristics screened by developers
		Nutrients
			Composition of common bean (Phaseolus vulgaris L.) – General points
			Constituents of common bean seed
				Proximate composition
			Carbohydrates
			Protein
			Lipids/fatty acids
			Vitamins
			Minerals
		Anti-nutrients, toxicants and other constituents
			Anti-nutrients and toxicants – General points
			Main anti-nutrients
				Tannins
				Phytate/phytic acid
				Trypsin inhibitors
				Alpha-amylase inhibitors
				Lectins
			Other constituents
				Oligosaccharides
				Saponins
				Phenolics
		Suggested constituents to be analysed related to food use
			Key products consumed by humans
			Suggested analysis for food use of new varieties
		Suggested constituents to be analysed related to feed use
			Key products consumed by animals
			Suggested analysis for feed use of new varieties
		Note
		References
	Chapter 2.  Rice (Oryza sativa)
		Terminology
		Background
			Cultivated rice species
			Production and consumption
			Processing
			Uses
			Appropriate comparators for testing new varieties
			Breeding characteristics screened by developers
		Nutrients
			Key nutrients in rice products for food use
				Carbohydrates
					Starch
					Dietary fibre
				Protein
					Amino acid composition
				Lipids
				Minerals
				Vitamins
			Key nutrients in rice products for feed use
		Other constituents
			Anti-nutrients and toxicants
				Phytic acid
				Trypsin inhibitors
				Lectins
				Oryzacystatin
				Rice alpha-amylase/subtilisin inhibitor (RASI)
			Allergens
				14-16 kDa proteins
				33-kDa protein
		Suggested constituents to be analysed related to food use
			Key rice products for food
			Recommendation of key components to be analysed related to food use
		Suggested constituents to be analysed related to feed use
			Key rice products for feed
				Paddy rice
				Straw
				Others
			Recommendation of key components to be analysed related to feed use
		Note
		References
	Chapter 3.  Cowpea (Vigna unguiculata)
		Background
			General description of cowpea Vigna unguiculata L.
			Production
			Uses
			Processing
			Appropriate comparators for testing new varieties
			Traditional characteristics screened by developers
		Nutrients
			Composition of the cowpea – General points
			Constituents of the cowpea
				Proximate composition, fibre, amino acids and fatty acids
					Carbohydrates and fibres
					Protein
					Lipids/fatty acids
				Minerals
				Vitamins
		Anti-nutrients and other constituents
			Anti-nutrients
				Oligosaccharides
				Phytic acid
				Polyphenols
				Protease inhibitors and lectins
			Allergens
		Suggested constituents to be analysed related to food use
			Key products consumed by humans
			Suggested analysis for food use of new varieties
		Suggested constituents to be analysed related to feed use
			Key products consumed by animals
			Suggested analysis for feed use of new varieties
		Notes
		References
	Chapter 4.  Apple (Malus × domestica)
		Background
			Introduction
			Production of apples
				World production
				Cultivars
			Uses and processing
				Apples for human consumption
					Fresh apples (eating apples)
					Apple juice
					Apple cider and cider vinegar
					Applesauce
					Apple butter
					Apple pectin
					Other products
				Apples for animal feed
			Appropriate comparators for testing new cultivars
			Breeding characteristics screened by developers
		Nutrients
			Constituents of apple fruits
				Proximate nutrient content
				Carbohydrates
				Minerals
				Fatty acids
				Amino acids
				Vitamins
			Constituents of products and by-products from apple processing
				Nutrient composition of apple juice
				Nutrient composition of apple pomace
			Changes in chemical composition during storage
		Other constituents
			Allergens
			Toxicants
			Other metabolites: Organic acids, phenolic compounds
		Suggested constituents to be analysed related to food use
			Key products consumed by humans
			Suggested analysis for food use of new cultivars
		Suggested constituents to be analysed related to feed use
			Key products consumed by animals
			Suggested analysis for feed use of new cultivars
		Notes
		References
Annex A. List of OECD consensus documents on the safety of novel foods and feeds, 2002-19