quantitative
Analysis v1
Strong Support
A cheese-making enzyme from a modified fungus has been tested, and even at the highest likely intake, it’s thousands of times below the level where any harm might happen — so it’s considered very safe.
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0
Evidence from Studies
Supporting (1)
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Community contributions welcome
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Safety evaluation of the food enzyme chymosin from the genetically modified Trichoderma reesei strain DP‐Nyj88
Cross-Sectional Study
Animal
2025 OctThe study looked at how safe a cheese-making enzyme is and found the safety margin is over 76,000 times higher than the amount people would eat, which matches the claim.
Contradicting (0)
0
Community contributions welcome
No contradicting evidence found
Gold Standard Evidence Needed
According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.