It is estimated that approximately 70 percent of processed
foods contain at least one genetically modified ingredient (University of Utah,
n.d.). Genetically modified organisms
(GMOs) are defined as organisms which have been genetically altered in a way
not occurring in nature; foods produced from or that include GMOs are referred
to as GM foods (World Health Organization [WHO], n.d.). Although GMOs are designed to improve crop protection,
which has the potential to lower food cost and increase nutritional value, they
still remain controversial.
The majority of GM foods, which include corn, canola,
soybean, and cotton, are utilized to make ingredients destined for food
products. These include cornstarch, corn
syrup, cottonseed oil, canola oil, and soybean products (U.S. Food and Drug
Administration, 2014). The fact that
these GM foods are consumed by humans creates controversy regarding the safety
of these GMOs and the GM foods produced.
According to the WHO (n.d.), opponents of GM foods cite three reasons
for concern.
Allergenicity – opponents claim that allergic reactions are
increased through GM foods; however, WHO (n.d.), along with Food and Agriculture
Organization of the United Nations research, has found no allergic effects
related to current GM foods marketed for human consumption.
Gene Transfer – many feel these modified genes may have adverse
effects on human health, especially within cells and the gastrointestinal
track. According to WHO (n.d.), no
harmful gene transfer or adverse effects have been identified or related to GM
foods.
Outcrossing –
out-crossing occurs when the genes from the GM plants migrate into conventional crops
or related species in the wild (WHO, n.d.).
To address this concern, several countries have adopted strategies to
reduce mixing of GM products intended for animal consumption with those products
intended only for human consumption (WHO, n.d.).
Although the U.S. currently has no laws requiring companies to
label products that contain GM ingredients, consumers must realize that GM
foods undergo testing that is often more stringent than that for traditional foods
(WHO, n.d.). Furthermore, any
genetically engineered plants that are intended to be grown in the US must be evaluated
through a FDA process and questions concerning safety must be resolved prior to
products containing the plants being marketed (FDA, 2014).
Future predictions are more GMOs and GM foods will be
developed for use in products consumed by humans. These crops and foods are
designed to help meet the need for feeding the growing global population more
effectively, economically, and nutritiously.
Consumers must become more informed and educated about the use of GMOs
and GM foods in order to make responsible and personal decisions in regards to
their consumption of these foods.
References
United States Food and Drug Administration (2014). Questions and answers on foods from
genetically engineered plants. Retrieved
from http://www.fda.gov/food/foodscienceresearch/biotechnology/ucm346030.htm
University of Utah Health Sciences (n.d.). Genetically modified foods. Retrieved from http://learn.genetics.utah.edu/content/science/gmfoods/
World Health Organization (n.d.). Frequently asked question on genetically
modified foods. Retrieved from http://www.who.int/foodsafety/areas_work/food-technology/faq-genetically-modified-food/en/#
