L4 WHO has been actively participating in the development of principles and recommendation for the safety assessment of GM foods derived from genetically modified organisms (GMO). 世界卫生组织现已积极的参与到评价对转基因食品安全的原则和建议中。 世界卫生组织现已积极的参与到对转基因食品的安全评估的原则和建议的发展中。The result developed in the course of various expert consultations from the basis for guidelines on national levels and are presently being incorporated into internationally recognized standards. 不同专家基于本国的技术水平而商讨的结果目前已被作为公认的权威标准。 这个结果在各种专家磋商会议中得以发展并形成了国家水平指导方针的基础，目前正编入 国际公认的标准中。The next generation of genetically modified foods will be crops with improved nutritional value, thus crossing the borderline to “functional foods” and “nutraceuticals”. 我方准备把高蛋白玉米作为下一代的转基因食品，并将打破功能食品与螺旋杆菌间定义上 的灰色界限 下一代转基因食品将是营养价值得到提高的作物，因此它跨越了功能食品和营养食品的界 限。Evaluations will increasingly have to consider the impact of a GM food on the overall nutritional status taking into account the different needs in developed and developing countries . 评估机构必将倾向于考虑转基因食品对人体蛋白比率的影响以确保其符合发展中与发达国 家的不同需求 考虑到发展国家和发展中国家的不同需求，评估将越加考虑转基因食品在总营养状况方面 的影响。So far there is no report on any adverse effects on humans resulting from the consumption of foods produced by application of recombinant DNA techniques . 到目前为止，人类消费转基因食品的危害还未见报道。 到目前为止，还没有文献报道有关人类因为消费应用重组 DNA 技术所生产的食品而产生 不良影响。However , the benefits expected from the next generation of GM crops (improved nutritional value , functional foods ) will result in new issues (complex metabolic changes , significant impact om ocerall nutritional status ) and thus will pose new challenges in terms of food safety assessment . 然而，我们期望在下一代基因作物（如营养价值的提高，功能性作物）得到好处的同时也 会带来一些新的问题（如复杂的代谢变化，对总营养状况的明显影响)，因此会对食品安全 评估带来新的挑战This paper describes the role of WHO in the development of principles , recommendations and guidelines for the safety assessment of foods produced by means of recombinant DNA techniques and outlines the challenges to be met in future activities .本文描述了世界卫生组在以下几个方面的作用：评估由 DNA 重组技术生产的食品安全性的 发展原则，建议与指导方针，以及评估未来的挑战纲要。 本文描述了 WHO 在关于 DNA 重组技术生产的食品的安全评估的原则，推荐和指导方针的建 立发展中的重要作用，同时概述将来的活动中可能的困难和挑战。WHO/FAO were among the first organizations to elaborate the general principles underlying the safety assessment of foods produced by using recombinant DNA techniques . WHO 和 FAO 是首批进行详述评估应用 DNA 重组技术生产的食品安全性的一般原则的组 织机构。 WHO 和 FAO 是首批对应用 DNA 重组技术生产食品安全评估的总的原则作审批的组织。This concept is used to identify similarities and differences between the GM food and a comparator with a history of safe use which subsequently guides the safety assessment process 该实质等同的概念被用于鉴定转基因食品和一般食品的相同和区别之处，指导此后评估的 程序。 这个概念（“物质平衡” ）用来鉴定在转基因食品和有安全使用历史的参照食品间的相似和 不同及其将会进一步指导安全评估的进程。There are different philosophies worldwide regarding the need for additional regulatory oversight on GM foods going beyond the requirements of laws wxisting for traditional foods 世界各国关于超出现行传统食品法规所要求的转基因食品额外的监管有不同的观点。Nevertheless, a general consensus has been developed on the major scientific principles underlying the safety assessment of GM foods. 尽管这样，构成转基因食品的安全评估的基础的科学原则已达成一致。WHO plays a central role in the Codex Alimentarius Commission , an intergovernmental body set up to establish international standards on foods . WHO 在食品法典委员会起中心作用，一个由政府间建立的用来制定国际间食品水平的机 构。It must be differentiated between labeling base on potential safety issues (e. g. substantial differences in composition, presence of an allergenic protein) and labeling based on the sole “right of the consumer on information”. 应该标注“潜在安全问题” （如，存在成分实质区别，含有致敏蛋白） ，还是标注“正常消 费信息之间” ，这之间存在分歧。 我们必须把这两类标准区分开来，一类是潜在安全问题的标准（如物质组成的不同，引起 的过敏性蛋白） ，一类是建立在消费者知情权的标准上。The concept of “substantial equivalence”, one of the key elements, proved to be suitable for the safety assessment of the first generation of genetically modified crops. 物质平衡的概念，作为主要因素之一，被证实适用于对第一代转基因作物作出安全评估The next generation of GM foods will not be limited to plants with agronomic advantage (i.e. Increased yield due to herbicide-tolerance or insect-resistance) but will focus on improvements of the nutritional properties of a crop. 下一代转基因食品不会局限在那些具有农业优势的作物（比如说依靠除草剂耐受性或者抗 虫的产量提高） ，而是聚焦在作物营养特性的提高The broad spectrum of fermentation processes applied in food production and the important role of microorganisms in functional foods (e. g. probiotics) demonstrate the enormous potential of GM microorganisms in food industry. 利用微生物发酵已在食品生产中得以广泛应用，并且在功能食品中发挥着重要作用（如益 生菌） ；这些作用说明了转基因微生物在食品工业中存在极大的潜能。In addition to microorganisms, plants and animals will be increasing seen as “bioreactor” enabling the production of broad spectrum food ingredients, food additives or food contact materials. 除微生物之外，植物和动物也越来越多的被视作 “生物反应器” ，它能生产的一系列食品 成分，食品添加剂和与食品相关的原料。Expert consultations are useful tools to gather and evaluate the data available on an interdisciplinary basis and to transform then into generally accepted recommendation. 开展专家研讨会是有效的行使责任的方式，以便来收集和评估科学间的有效数据，并且将 其转化成可接受的建议。Regional workshops involving the legislators of the respective countries should then be held in order to convey the recommendations and to assist to in trans