Genetic modification is usually done by inserting DNA into the cells of an organism, which are then grown in tissue culture and allowed to develop into the desired organism. For genetically modified crops, genetic modification introduces new characteristics into the crop. The new DNA is found in the seeds of the new plant. Genetic modification, just like any other technology, may pose risks (Lusk et al., 2005). Concerns and controversies related to genetically modified foods revolve around environmental and health safety, food security, property rights, human safety, poverty reduction, and environmental conservation. What are the chances that this technology will tamper with Mother Nature? What environmental effects will the technology have? Is the technology actually beneficial? What health concerns should the consumers be aware of? These are the big questions that need to be addressed. There have been many genetically modified foods derived from crops. In most cases, genetically modified crops are sold as commodities and processed into the required food ingredients such as fruits and vegetables, vegetable oils, and sugar. Some researchers claim that genetically modified foods are more nutritious than non-genetically modified.
The selected gene could cause an increase in minerals, vitamins, or fatty acid contents (Lusk et al., 2005). A good example is how golden rice is genetically modified to raise its beta carotene content. Sometimes, however, whenever one nutrient is increased, another is decreased unintentionally. Many scientific researchers claim that genetically-modified foods are more likely to pose risks to the environment and consumers. They claim that genetically-modified foods should not be mixed with the non-genetically modified ones in the market. Advocacy groups like the Organic consumers Association and Greenpeace claim that the risks associated with the consumption of genetically-modified food have neither been properly identified nor managed. They claim that genetically-modified foods should be adequately evaluated for their safety and confirm whether the food is substantially equivalent to the non-genetically modified foods, which have been viewed to be fit and safe for human consumption (EWG, 2012).
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Although these genetically modified crops mean more food and longer shelf life, they have their demerits, the greatest being their harmful effects on the human body. Scientists have found out that the consistent consumption of genetically modified foods can cause diseases that are resistant to antibiotics (Dona & Arvanitoyannis, 2009). This could be caused by the resistance to bacteria in crops when a crop is genetically modified, which could be passed on to humans who consume these crops. Furthermore, scientists have linked many cancer cases to the consumption of genetically modified foods. They argue that since DNA mutations cause cancer, the introduction of new genes into the body could be dangerous (Dona & Arvanitoyannis, 2009). This, however, has not been completely proven scientifically to be true.
Cross-pollination during genetic modification is also capable of causing damage to organisms in the environment, which could affect biodiversity. Some researchers argue that genetic modification could disrupt biodiversity due to genetic engineering technology (Hilbeck & Otto, 2015). The improved traits brought about by genetic modification may lead to favoring one organism, making the neighboring organisms that have not been genetically modified to resist diseases to be destroyed and become extinct. The use of genetically modified organisms may lead to the disruption of the natural gene flow process. The genetic modification may make these crops grow rapidly, making them out-compete other crops (Hilbeck & Otto, 2015). I feel that all these research conflicts with my observation. Since not enough research has been done about GMOs, public skepticism has mainly sabotaged the findings of genetically modified foods. This has led to unverified claims concerning the safety of the foods, without enough conclusive research.
Some scientific findings claim that crops naturally produce chemicals that usually protect them against pathogens. When these chemicals are in high concentrations, they become toxic to human beings, which is the case with genetically modified foods (EWG, 2012). Although there have been many cancer types that have been reported in the United States, they have not been directly linked to the consumption of genetically modified foods. The same genetically modified foods have not been directly linked to the high rates of diabetes type II and obesity rates, which have been reported in large numbers in the United States. Genetically modified foods need to be assessed for safety. The tests should test the potential of the food to cause allergic reactions, the direct health effects of the food, the specific components that are thought to contain toxic or nutritional attributes, and the stability of the gene that has been inserted. The food can be tested in the laboratory for any toxins present before sold to the consumers. Methods such as mass spectrometry, near-infrared spectrometry, chromatography, and microarrays can be used to detect genetically modified crops and their products.
Currently, the only method that has been used broadly in the detection of GMO is PCR since it's the only method that has been accepted for regulatory purposes. Doing the above tests can help the market classify genetically modified foods and separate them from organic foods. The classification would give customers the liberty to choose whether they want to consume genetically modified foods or organic foods. The classification would satisfy the need to put labels on products to inform them of the product's specifications before purchasing them. The Food and Drug Administration in the United States is the body that determines whether genetically modified food is safe for human consumption (Lusk et al., 2005). The food is taken through a series of tests based on the food's equivalent to non-genetically modified foods. These tests should be done on the genetically modified foods alongside the organic foods to prove that genetically modified foods or products derived from the genetically modified crops are as safe for human consumption as that of the naturally bred foods. There is a challenge, however, because testing of whole foods is quite difficult. Testing of whole foods is not as easy as testing of single chemicals. Testing genetically modified foods alongside non-genetically modified foods could also be misleading since some non-genetically modified foods naturally have potentially toxic chemicals. To give a conclusive argument, genetically modified foods should be tested for any potential to bring allergies to consumers like gastric acid stimulation and see how humans would digest the food. All these tests should be made before any judgment can be made about the nutritional value of the GMOs over that of the organic foods. It is good to do conclusive research on genetically modified crops and their effects on human health and the environment. Although they could lead to a continuous supply of food, the long-term effects need to be considered to avoid environmental degradation. in the meantime, let us go organic to save both us and the environment
References
Dona, A., & Arvanitoyannis, I. S. (2009). Health risks of genetically modified foods. Critical reviews in food science and nutrition, 49(2), 164-175.
Environmental Working Group. (2012). EWG’s 2012 Shopper’s Guide to Pesticides in Produce.™ Online document at: www. ewg. org/foodnews/summary. Accessed October, 23.
Hilbeck, A., & Otto, M. (2015). Specificity and combinatorial effects of Bacillus thuringiensis Cry toxins in the context of GMO environmental risk assessment. Frontiers in Environmental Science, 3, 71.
Lusk, J. L., Jamal, M., Kurlander, L., Roucan, M., & Taulman, L. (2005). A meta-analysis of genetically modified food valuation studies. Journal of agricultural and resource economics, 28-44.
