Genetically modified organisms and genetically engineered foods - not a futuristic meal, but a very present and possible experience. Some organizations fight hard to abolish it while others embrace it and its possibilities. One of my friends thinks the idea is frightening, whereas I am a little more open minded about it. What does it mean and how does it affect you?
Genetic engineering applies modern science to speed up the way nature works and allows the transfer of genes across species. It helps to introduce traits that the evolutionary process might eventually bring forth in a timelier fashion. (Think hybrid plant colors.) It also introduces genetic material that never would have occurred, such as adding cold-water fish genes into strawberries to help the strawberries become more resistant to frost.
Genetic engineering has many practical applications. Engineered plants that have a "natural" insecticide or herbicide allow for a decreased use of chemicals, allowing less exposure to the farmer, farm worker and consumer. Engineered rice that has added micro- and macronutrients can be sent to send to Third World countries to help meet their people's daily food needs at a fraction of the cost if one were to use conventional methods.
Genetic engineering has been around for a very long time, but public awareness can be linked to the early 1980s. Crops that have been genetically engineered are grown in more than 20 countries, including the United States, and include such foods as soybeans, rice, potatoes, corn and tomatoes.
The original intent of genetically engineered plants was to increase insect and weed resistance. More and more companies are moving to develop foods for human consumption that have increased vitamin content, anticancer agents, edible vaccines and longer shelf life.
One has to consider, though, that for every head, there is a tail. Is there the possibility of developing weeds that become resistant because of cross-breeding with a genetically engineered plant? Could some people be at a higher risk of vitamin or mineral toxicity because of the fortification of a food? Could a bacteria or virus become a "superbug" with the advent of edible vaccines?
If you take a gene out of one food (let's say shellfish) and place it into another food, and people with a shellfish allergy eats this genetically engineered food, are they at a higher risk for an allergic reaction? If you take a gene from a pig and place it in a food product, can that food product ever be considered kosher?
|
|
Cook stands next to a sign for his enterprise.
AP Photo / Charlie Riedel |
|
These are all questions that are being asked and one reason why more products are not being sold on the U.S. market. Most studies on genetically engineered foods show no increased risk with their consumption; however, there is no uniform study model to conclude whether any of the above questions can be answered fully. A lot of the early study models were flawed in their data collection, sample size or source of product, so one has to question the validity of the studies.
Genetically engineered foods have impacts on every facet of life - from safety to religion. Many answers are still being sought in the field of genetically engineered foods that might take years to uncover but also might come surprisingly fast. There is a lot of controversy about genetically engineered foods and only you can decide how you feel about it.
If you're interested in learning more, here are a few resources to consider:
• U.S. Department of Biological and Environmental Research:
http://www.ornl.gov/sci/techresources/Human_Genome/elsi/gmfood.shtml
• Institute for Agriculture and Trade Policy, GE Food Alert:
http://www.gefoodalert.org/
• Batista, R., and Oliveira M.M. Facts and fiction about genetically engineered food. Trends in Biotechnology. 2009; 27(5):277-286.
• Magana-Gomez, J.A., and Clderon de la Barca AM. Risk assessment of genetically modified crops for nutrition and health. Nutrition Reviews. 2008; 67(1):1-16.
• Schneider, K.R., and Schneider, R.G. Genetically Modified Food. University of Florida, Food Science and Human Nutrition Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences:
http://edis.ifas.ufl.edu, Publication FSHN02-1.
Lisa Fish is a registered dietitian with Winter Haven Hospital.
