GENETICALLY MODIFIED FOOD; ITS BENEFITS AND RISKS
INTRODUCTION
At the dawn of agriculture, about 8000 B.C., the population of the world was approximately 5 million. Over the 8000-year period up to 1 A.D., it grew to 200 million with a growth rate of under 0.5% per year. A tremendous change occurred with the industrial revolution as the world’s population reached its first billion around 1800 and has continued to rise steadily in this manner reaching several billion over a shorter duration. During the 20thcentury alone, the world population grew from 1.65 billion to 6 billion. It is currently estimated to be about 7.7 billion and is predicted to continue to rise if left unchecked (worldometers). With this current trend in population rise, comes an increasing demand for the necessities of survival including food. Humanity is therefore faced with the responsibility of increasing food production to ensure constant food supply in enough quantities and optimal quality to meet the increasing demand. To achieve this goal, Agriculture has seen diverse advancements including the mechanization of farming, fertilizer use, breed selection/mutation (King)and genetic modification of food. Of these advancements, genetic modification of food has been most controversial. While some have accepted it as a means to ensure food security to meet the ever-increasing demand for food, others have raised concerns about its safety as it is considered different from the natural products.
Genetic modification or genetic engineering is a special set of gene technology that alters the genetic machinery of animals, plants, and microorganisms using recombinant DNA technology and forming genetically modified organisms (GMO). World Health Organization defines GMO as organisms (plants, animals or microorganisms) in which the DNA has been altered in a way that does not occur naturally by mating and/or natural recombination (WHO). The U.S Department of Agriculture and the Food and Drug Administration favor the use of the term genetic engineering over genetic modification as being more precise. They define genetic modification to include both genetic engineering and other more traditional methods such as cross-breeding (Agriculture) (Administration). However, both concepts are sometimes used interchangeably. The resulting genetically modified (engineered) or transgenic foods have changes introduced into their DNA that allows for the introduction of new traits with greater control over these traits. This translates into tougher plants and animals that are more resistant to adverse weather and survival conditions and are more nutritious. It also means increased food supply at shorter and more regular intervals compared to the natural products since production is controlled genetically. Some examples of genetically engineered crops grown commercially are herbicide and insecticide-resistant soybeans, corn, cotton, and canola. Others include delayed ripening tomatoes, sweet potato resistant to viruses, rice with increased iron and vitamins that may alleviate chronic malnutrition in Asian and African countries, bananas that produce human vaccines against infectious diseases such as hepatitis B, fish that mature more quickly, fruits and nut trees that yield years earlier.
HISTORY OF GENETICALLY MODIFIED FOOD (GMO)
Genetic manipulation of food began with the domestication of plants and animals through selective breeding around 10,500 B.C (Daniel Zohary). Organisms with desired traits were used to breed the next generation and those lacking the trait were not bred. This was a precursor to modern concept of genetic modification (GM) (Root). Following the discovery of DNA in the early 1900s and advances in genetic techniques through 1970s (Jackson DA.), it became possible to directly alter the DNA and genes within food. The first genetically modified plant was produced in 1983 using an antibiotic-resistant tobacco plant (Bawa A.S.). Food and Drug Administration approved genetically modified microbial enzymes in 1988 as the first application of GM organisms in food production (Los Angeles Times). Cheese had typically been made using enzyme complex rennet extracted from cows’ stomach lining. In the early 1990s, Scientists modified bacteria to produce chymosin which was able to clot milk resulting in cheese curds (Campbell-Platt). The first genetically approved food for release was the Flavr Savr tomato in 1994 (Clive)developed by Calgene and was engineered to have a longer shelf life by inserting a gene that delayed ripening (Bruening G). China became the first country to commercialise a transgenic crop in 1993 with the introduction of virus-resistant tobacco (Clive, Global Review of the field testing and commercialization of Transgenic Plants: 1986 to 1995: the first decade of crop Biotechnology ). Bacillus thuringiensis potato became the first pesticide producing crop to be approved for cultivation in the U.S. (Lawrence Journal- World). This was followed by other GM crops receiving approval in 1995 such as canola with modified oil composition, cotton resistant to herbicide, delayed ripening tomato and others. With the creation of golden rice in 2000, scientists had genetically modified food to increase its nutrient value for the first time (Ye Xudong). The aquaAdvantage salmon became the first GM animal (allowing it to grow all year round instead of only during the spring and summer) to be approved for food use in 2015 (Anastasia)
Currently, the U.S leads a list of multiple countries in the production of genetically modified (GM) foods. In 2015, 92% of corn, 94% of soybeans, and 94% of cotton produced in the U.S were genetically modified (USDA). No regulations mandate that genetically modified foods in the U.S., are labelled. This is because these foods must meet the same safety standards that apply to all FDA-regulated products, and there should be no need for additional regulation. The FDA have determined that a genetically modified food should be labelled as such if it is materially different to its conventional counterpart. This raises concerns with labelling and consumer choice as there is no clear way to determine whether foods contain genetically modified ingredients or not.
CONTROVERSIES
Scientifically, currently available food derived from genetically modified (GM) crops pose no greater risk to human health than conventional food (Pinholster) (Directorate-General for Research and Innovation. Biotechnologies) but that each genetically modified food needs to be tested on a case-by-case basis before introduction (WHO). Nonetheless, members of the public are much less likely than scientists to perceive GM foods as safe (Funk Cary). The legal and regulatory status of GM foods varies by country with some nations banning or restricting them and others permitting them with widely differing degrees of
Pros
From the above discussion, it is obvious how genetically modified food have contributed in ensuring food security for humanity.
- Foods are made more resistant to diseases, pests, adverse weather conditions and made to survive better. They are enriched with nutrients and vitamins that may be lacking in the natural products and are known to taste better. They are produced at more frequent intervals and their shelf-life is made longer as such, making food more available. As a matter of fact, a lot of our food and food products come from genetically engineered organisms. All these factors contribute to lower costs for the consumer and ensure that more people have access to quality food.
- In places that experience frequent drought, unfavourable climatic conditions or where their soil is incompetent for agriculture, GM foods become the solution to maintain food supply.
- Also, cost of farming is reduced. Although the seeds for such foods may be expensive, their cost of production is reported to be less than that of the traditional crops due to their resistance towards pests and insects and consequently, increased chances of survival. This reduces the necessity of exposing GM crops to harmful pesticides and insecticides, making these foods free from chemicals and environmentally friendly.
- Genetically modified foods have also been used to control occurrence of certain diseases. By modifying the DNA of these foods, the properties causing allergies are eliminated.
Cons
Opponents of the concept of genetic modification of food worry about the long-term health risks. Since GM foods is a relatively new practice, the long-term effects on health are yet to be adequately accessed. Other concerns about GM foods include food safety, its impact on the environment, and issues on adequate testing and regulation.
On Health
- Cancer–Some
have raised concerns about its association with cancer. They argue that because the disease is caused by mutations in DNA, it is dangerous to introduce new genes into the body as it may lead oncogenesis through insertional mutagenesis. Although the American Cancer Society disputes this, they conclude that proof of safety cannot be inferred and reaching a conclusion will require more research. - Viral-resistant plants may lead to
formation of new viruses and ultimately diseases. Also, naturally occurring viruses can recombine with viral fragments introduced to create transgenic plants, to form new viruses (RA). - Allergic reactions-Some believe that GMO foods have more potential to trigger allergic reactions. This is because they may contain allergenic genes although currently there
has beenany reported cases of allergic effects from any GMO in the market. - Antibacterial resistance- concerns have been raised that genetic modification, which can boost a crop’s resistance to disease or make it more tolerant to herbicides, could affect the ability of people to defend against illness. They propose that there is a small chance that the genes with antibacterial resistance in food can be transferred to cells in the body or bacteria in the gut. Some postulate that GM foods could be contributing to the global increase in antibiotic resistance.
On Environment
- The evolution of resistant pests and weeds termed superbugs and super weeds is another concern either from selective pressure that would favour evolution of resistant insects and weeds or through escape of the pest resistant characteristics of these crops to their weedy relatives causing resistant and increased weeds (SM)
- Insect-resistant plants can cause increased death in one particular pest decreasing the combination and inviting minor pests to become a major problem. It can also cause the pest population to shift to another plant population that was once unthreatened.
- Herbicide or pest-resistant plants could harm key group of organisms in the surrounding soil, such as bacteria, fungi, nematodes and other microorganisms thereby altering the balance of the ecosystem (Allison S).
- Outcrossing- Outcrossing refers to the risk of genes from certain GMO plants mixing with those of conventional crops.
Ethical concerns
- Since manufacturers are not currently compelled to mention on the label that the foods are genetically manipulated. As such, most of the GM foods in the market are not labelled as GM foods for fear of losing patronage. This has raised ethical concerns about GM foods as people are barely aware of what they are consuming.
There is a great deal of unknown when it comes to the risk of genetically modified foods. Consumer acceptance is conditioned by the risk that they perceive from introducing food into their consumption habits processed through technology that they hardly understand. While we are currently enjoying the benefits of genetically modified foods, adequate policies must be put in place to guarantee consumer safety.
CONCLUSION
GM foods have the potential to solve the world’s hunger and malnutrition problems and help protect and preserve the environment by increasing yield and reducing reliance upon synthetic pesticides and herbicides. While the beneficial roles of genetically engineered food remain obvious, controversies still exist about its safety with many purported downsides. However, evidences around it vary greatly making the issues around GMO a subject that is hugely debated. Certainly, more research in this field is critical as genetically engineered food if properly explored, may be the answer to the looming food insecurity that is associated with the increasing population or it may be a disaster waiting to happen.
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Author:Tobechukwu Okobi
