Morris, Elizabeth J.2013-11-262013-11-262013-09Jansen van Rijssen, FW, Morris, EJ & Eloff, JN 2013, 'Food safety : importance of composition for assessing genetically modified cassava (Manihot esculenta Crantz)', Journal of Agricultural and Food Chemistry, vol. 61, no. 35, pp. 8333-8339.0021-8561 (print)1520-5118 (online)10.1021/jf401153x7005589445http://hdl.handle.net/2263/32600The importance of food composition in safety assessments of genetically modified (GM) food is described for cassava (Manihot esculenta Crantz) that naturally contains significantly high levels of cyanogenic glycoside (CG) toxicants in roots and leaves. The assessment of the safety of GM cassava would logically require comparison with a non-GM crop with a proven “history of safe use”. This study investigates this statement for cassava. A non-GM comparator that qualifies would be a processed product with CG level below the approved maximum level in food and that also satisfies a “worst case” of total dietary consumption. Although acute and chronic toxicity benchmark CG values for humans have been determined, intake data are scarce. Therefore, the non-GM cassava comparator is defined on the “best available knowledge”. We consider nutritional values for cassava and conclude that CG residues in food should be a priority topic for research.enAmerican Chemical Society. This document is the Accepted Manuscript version of a Published Work that appeared in final form in Journal of Agricultural and Food Chemistry, © American Chemical Society after peer review and technical editing by the publisher. To access the final edited and published work see Food Safety: Importance of Composition for Assessing Genetically Modified Cassava (Manihot esculenta Crantz),Janseb van Rijssen, FWJ, Morris, EJ & Eloff, JN, vol. 61, no. 35, pp. 8333-8339, 2013. doi : 10.1021/jf401153x at : http://pubs.acs.org/journal/jafcauFood compositionComparative approachCassavaManihot esculenta (Crantz)History of safe useCodex Alimentarius CommissionFood safety standardsCyanogenic glycoside (CG)Genetically modified foodsFood -- BiotechnologyPostprint Article