Best Food Facts received a reader question asking, “Has there been any research done in humans on eating cloned foods?” To answer this question, we reached out to Daniel Pomp, PhD, Professor, Carolina Center for Genome Sciences, The University of North Carolina at Chapel Hill.
Dr. Daniel Pomp directed us to the U.S. Food and Drug Administration's research on Animal Cloning and Food Safety (see below for all details), and said:
"The key part of the research to date is that 'the composition of food products from cattle, swine, and goat clones, or the offspring of any animal clones, is no different from that of conventionally bred animals.' So while human trials have not been conducted, such trials seem unnecessary based on these FDA findings."
Here are the conclusions on FDA's research on Animal Cloning and Food Safety:
Researchers have been cloning livestock species since 1996, starting with the famous sheep named Dolly. When it became apparent in 2001 that cloning could become a commercial venture to help improve the quality of herds, FDA's Center for Veterinary Medicine (CVM) asked livestock producers to voluntarily keep food from clones and their offspring out of the food chain until CVM could further evaluate the issue.
For more than five years, CVM scientists studied hundreds of published reports and other detailed information on clones of livestock animals to evaluate the safety of food from these animals. The resulting report, called a risk assessment, presents FDA's conclusions that:
- cloning poses no unique risks to animal health, compared to the risks found with other reproduction methods, including natural mating.
- the composition of food products from cattle, swine, and goat clones, or the offspring of any animal clones, is no different from that of conventionally bred animals.
- because of the preceding two conclusions, there are no additional risks to people eating food from cattle, swine, and goat clones or the offspring of any animal clones traditionally consumed as food.