Hope Not Hype - Third World Network

Presence
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Table 4.2: Amino compounds unique to LY038 maize
Compound Concentration in LY038 Potential hazard
(compared to maize
control lines)
Lysine 50% higher advanced glycoxidation end products
(AGEs)
Free lysine 50 times higher AGEs
Saccharopine 110 times higher AGEs
α-aminoadipic acid at least 10 times higher AGEs, neurotoxic
Cadaverine unknown but expected AGEs, accentuates reactions to
to be higher
histamine, evidence of further toxic
properties
Pipecolic acid ≥100% higher* AGEs, chronic hepatic encephalopathy
*Applicant only reports L-pipecolic acid levels. Because D-pipecolic acid can be created from L-pipecolic
acid by conversion of either pipecolic acid or lysine to the D-isoform during cooking or in the gut by
bacteria, pipecolic acid derived from high lysine corn or produced by gut bacteria receiving higher levels
of dietary lysine may result.
Table 4.3: Carbohydrate and lysine content by food
Food 1 Lysine Carbohydrate
content (mg/100g) content (mg/100g)
Corn, LY038 480 2 81800 3
Oats 701 66270
Corn, sweet 137 19020
Broccoli (raw) 135 6640
Lentils (raw) 1957 6080
Cheese (edam) 2660 1430
Egg (raw, fresh) 914 770
Chicken (broilers or fryers, back, meat only, raw) 1661 0
Fish, Pacific cod, raw 1644 0
Fish, flatfish (flounder and sole species), raw 1731 0
Fish, tuna, fresh, yellowfin, raw 2147 0
Red meat (beef, chuck, blade roast, separable lean 1359 0
and fat, trimmed to 1/2″fat, prime, raw)
1
Unless specified otherwise, source is Nutrient Data Laboratory (2006).
2
Source: Table 11 of Appendix IV Monsanto Application to FSANZ, October 2004.
3
Source: Table 14 of Monsanto study MSL 19172 (Reynolds et al., 2004).