Heritable Genetic Modification in Food Animals

Global demand for animal-derived foods such as meat, eggs, and milk is increasing, even as arable land and water to support animal production are declining worldwide. Among the approaches to meet global demand in a resource-constrained future is the genetic improvement of livestock to increase the efficiency and sustainability of animal agriculture. Food-animal breeders are beginning to leverage advances in the fields of genomics and biotechnology to make targeted changes in DNA, called heritable genetic modifications (HGMs), that can be passed onto subsequent generations, thereby significantly accelerating the process of genetic improvement in populations of food animals. At the request of Congress, Heritable Genetic Modification in Food Animals examines the biological basis of potential health risks relevant to the regulation of HGMs in food animals. This report considers whether hazards could arise during the development of HGM food animals, the methods available to detect hazards, and the likelihood that they could result in harm. Heritable Genetic Modification in Food Animals recommends conducting additional research to fill gaps in understanding of how both HGM techniques and conventional breeding methods influence animal welfare and the quality of animal foods, establishing a study group to gauge public attitudes toward animal biotechnology in agriculture, and developing best practices for public engagement regarding such technologies. Table of Contents Front Matter Summary 1 Introduction 2 Heritable Genetic Modification in Food Animals 3 Potential Hazards to Animals and Consumers 4 Likelihood of Heritable Genetic Modifications Presenting Harms to Food Animals or Humans 5 Experimental Strategies for Addressing Risk Issues 6 Scientific Questions to Be Addressed Appendix A: Public Meeting Agendas Appendix B: Committee Biosketches