sent DECLINE IN TRANSGENIC RICE Genetic modifications simed at introduc inguseful traits such as pest resistance into rice appear to have unintended negative nutritional consequences (J. Agric. Food Chem, DOI:10.1031)902676)). Gong-Ke Liand colleagues of Sun Yat-Sen Univer- sity in Guangehou, China, examined three kinds of Oryza sativa rice engineered to have resistance to certain insect pests and fungal diseases. The researchers studied themutrtional content ofthe rice using near-infrared reflectance spectroscopy, gas chromatography-mass spectrometry, high-performance liquid chromatography, and inductively coupled plasme-etomic emission spectroscopy coupled with che- mometries methods, When they compared the transgenic varieties with conventional (sativa rice, they detecteda significant de- cline in vitamin Bin the firsttype of trans- genicrice;a sizable reduction in protein content the second type; anda deficiency inaminoacids including alanine, gycine, and tyrosine, inthe third type. The study yielded “alarming information with regard tothe nutritional value of transgenic rice,” the researchers report. “To confirm the bio- safety of transgenic ice,” they add, “more detailed nutritional and toxicological tests should be carried out."=SUR