Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2019, 7(10), 701-708
DOI: 10.12691/jfnr-7-10-3
Open AccessArticle

Comparison of Compositions of Imported Genetically Modified and Organic Soybeans Purchased from Taiwan Market

Huan-Yu Lin1, Bo-Chou Chen1, Mei-Li Chao1, Hui-Wen Chang1, Hsin-Tang Lin2 and Wen-Shen Chu1,

1Bioresource Collection and Research Center, Food Industry Research and Development Institute, Hsinchu 300, Taiwan

2Food and Drug Administration, Ministry of Health and Welfare, Taipei 115, Taiwan(Present address: Graduate Institute of Food Safety, National Chung Hsing University, Taichung 402, Taiwan)

Pub. Date: October 14, 2019

Cite this paper:
Huan-Yu Lin, Bo-Chou Chen, Mei-Li Chao, Hui-Wen Chang, Hsin-Tang Lin and Wen-Shen Chu. Comparison of Compositions of Imported Genetically Modified and Organic Soybeans Purchased from Taiwan Market. Journal of Food and Nutrition Research. 2019; 7(10):701-708. doi: 10.12691/jfnr-7-10-3


Soybean is an excellent source of plant-derived protein, and soy products are one of the important protein sources for vegetarians in Taiwan. Soybean production in Taiwan is not self-sufficient. Taiwan imports 2.5 million tons of soybeans annually. More than 90% of the imported soybeans are genetically modified. To provide an objective assessment on safety of genetically modified soybean and for post-market monitoring, we conducted a comparative assessment on key component compositions between imported genetically modified and organic soybeans. All the soybean samples were purchased from the local market to simulate the status of Taiwanese consumers purchasing soybeans. The genetically modified soybean samples were herbicide-tolerant soybeans. The contents of the proximate, the amino acid composition, the fatty acid composition, vitamins, minerals, isoflavones, and anti-nutritional factors of soybean samples were analyzed. Most contents of the key components of the genetically modified soybean had no significant difference with those of the organic soybean in this study. However, the contents of cysteine and α-linoleic acid were significantly lower in the genetically modified soybean samples, and the contents of crude fat, palmitic acid, stearic acid, oleic acid, linoleic acid, vitamin K1, and calcium were significantly higher in the genetically modified soybean samples. But they were all within the range of reference values. A total of 314 pesticide residues in each of the samples were analyzed. Only glyphosate residue was detected in the genetically modified soybean samples, but it is well below the threshold prescribed by the government. In summary, the imported genetically modified and organic soybeans purchased from Taiwan market were shown to be substantially equivalent in composition.

genetically modified soybean organic soybean composition substantially equivalent

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