Genetically modified foods

Science of Food Nutrition and Health

Vinod Puri

(Publishers: Austin Macauley Publishers, London, 2023)

Genetically Modified Foods

Genetically modified food is derived from genetically modified organisms (GMOs). GMOs can be defined as organisms (plants or animals) in which genetic material i.e., DNA has been modified artificially. Also referred to as selective breeding, the process involves the introduction of selected DNA from one species to a different species to create a genetically modified organism with desired characteristics.

Over the years humans have successfully used selective breeding techniques to produce different varieties of animal and plant crops. The classic example of food crops is the modification of Genus Brassica (mustard family) where the mustard crop was artificially modified to produce popular crops such as kohlrabi from modified stem, Brussel sprouts from modified lateral buds, cabbage from terminal bud, cauliflower from modified flower, broccoli from modified stem and flowers, and kale from modified leaves. Similarly, animals such as racehorses are bred for speed, and cows for improved milk and meat.

Both natural selection and artificial intervention result in genetic variation over generations. The adoption of Genetic engineering technology has helped farmers in the reduction in the use of pesticides (37%), increase yield (22%), and increase profits (68%) over a period from 1996-2014. The GM crops that exhibit disease resistance, herbicide tolerance, and flavour and nutrient enhancement include soybean, corn, potato, wheat, canola, papaya, rice, apples, and sugar beet. According to the International Serviced for the Acquisition of Agro-biotech Application, there are more than 18 million farmers in 28 countries planted more than 190 million hectares of GMO crops in 2019. Other crops that are being developed include tobacco, alfalfa, tomato, sugarcane, and eggplant.

GMOs triggered an incessant debate on the consumption of genetically modified foods. Most of the public who is not aware of the science behind GM foods believes that such foods are not safe to consume as they are not natural and that modified genes may be harmful to health in the long run.

Pros and Cons of GMOs

GMOs have initiated many debates where the proponents believe that GM foods are the only means of ensuring food surety and sustainability for the increasing populations in the future while the antagonists believe that GMOs pose a greater risk to human health and the environment.

Benefits of using GM food include:

·         Hunger elimination by improving crop yields to combat food shortages.

·         Reduced environmental pollution with the reduction in the use of herbicides, pesticides, water for growing food, greenhouse gas emissions, and soil erosion.

·         Economic benefits due to lower production costs due to efficient treatment of weeds and insects, and heat and cold resistance.

While possible stated risks of using GM foods include:

·         Environmental hazards with the possibility of genetic contamination of other plants via gene transfer.

·         Possible health risks related to allergies, antibiotic resistance, and cancer.

There are also ethical issues in the use of GM foods as it is believed that the creation of new crops is an interference with nature.

Public Perception

Public perception against the use of GM foods is still quite strong even though many scientific studies have reinforced the notion that GM foods are safe to consume and are beneficial both for the environment and the world economy. Also, there are several anti-GM food organisations (NGOs) and specific interest groups that fervently oppose GM foods labeling them as unnatural, bad for health, and a threat to the environment, which has swayed public perception against the use of GM foods.  This is obvious from the results of a recent survey that reveals that 58% of adults oppose the introduction of GM foods with 27% in support. The support for GM foods increased to 50% of adults when briefed about the science behind GM foods, while one-third do not believe that the scientists understand the health aspects of GM foods.

Numerous scientific studies have endorsed that GM foods do not pose any safety risks compared with conventionally produced foods. Most academics believe that food regulation authorities have been deficient in educating the public as there is a knowledge deficit and distrust of scientists that is liable for the lack of public support for GM foods.

Future of GM Foods

Genetic modification of crops for advancing agriculture has been practiced for a long time using selective crossbreeding techniques. The process has been slow and lacked predictability. Biotechnology has expedited this process and developed tools for the insertion of specific genes expressing desirable traits into the targeted genome. The major advantage of GM foods on the other hand is to enhance the nutritional characteristics of foods, increase food supply and ability to protect itself from damage from insects, protection of disease, and ability to survive in harsh conditions. The sceptics however promoted that that such a process is unnatural and could be detrimental to health and the environment. The use of GM foods has also been touted to be unethical.

The public perception of GM foods is the result of fear campaigns by specific interest groups. However, the critics do raise some pertinent questions about GM foods (management of crops exhibiting resistance to herbicides and pesticides, hybridisation with wild plants producing super weeds, issues related to antibiotics resistance, exposure to allergens, a threat to wildlife, our ecosystem and mutation,  contamination of other foods endangering food safety and security and corporate greed and monopoly) which need to be addressed to ensure a measured and safer introduction of GM foods as well dispel the doubts of consumers.

World Health Organisation and Food & Agriculture Organisation are working with scientists all over the world to address these issues and to develop appropriate guidelines in concert with national food regulation authorities to regulate the introduction of GM foods.

Echoing the words of Norman Borlaug, the Noble Laurette and father of the green revolution

‘Over the past decade, we have been witnessing the success of plant biotechnology. This technology is helping farmers throughout the world produce higher yields while reducing pesticide use and soil erosion. The benefits and safety of biotechnology have been proven over the past decade in countries with more than half of the world’s population.’

GM foods are already on our doorstep and scientific evidence supports the introduction of GM foods.  The science of GM foods will continue to evolve which would further enhance food production capabilities, and nutrition while reducing waste. 

For more details refer to Chapter 8 in my book on the Science of Food Nutrition and healt.

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