Genetically Modified Food

Genetically modified foods are produced from organisms whose DNA has been changed through genetic engineering. Genetic engineering techniques change the genetic makeup of an organism by introducing new genes from other organisms or repositioning or removing the organism’s existing genes. Foods produced from genetically modified organisms (GMOs) benefit producers because they are more resistant to pests and weeds and yield a larger quantity of crops. Foods produced from GMOs benefit consumers because they can have longer storage capacity, better flavor, and increased nutritional value. Consumers typically have been wary about the health effects resulting from eating genetically modified foods, but current research holds that genetically modified foods are as safe to eat as unmodified foods.

History

Around 10,000 years ago humans began to transition from a hunter-gatherer lifestyle to an agricultural lifestyle. As the need for improved production grew, farmers began modifying their crops and livestock to make them more resistant to diseases and pests and to serve human preferences. For thousands of years farmers have been modifying their crops and livestock through selective breeding and hybridization to better serve human preferences.

While selective breeding and hybridization are genetic modifications, these processes pre-date recombinant DNA processes and are not considered genetic engineering techniques. DNA was first isolated in 1869 by Swiss physician Friedrich Miescher but the discovery of the double helix, the twisted-ladder structure of DNA, by James Watson and Francis Crick in 1953 is what significantly contributed to the production of current scientific techniques, including recombinant DNA processes and genetic engineering, used to directly transfer DNA and genes within and across organisms today.

In 1988, the United States Food and Drug Administration (FDA) approved the use of genetically modified organisms in food production. In May of 1994, the U.S. FDA approved the first genetically modified food to be sold in stores - the Flavr Savr Tomato. The U.S. company Calgene engineered the Flavr Savr Tomato to have an extended shelf life. A gene was inserted into the tomato that slowed the process of ripening and allowed the fruit to retain its natural color and flavor for longer.

Now, nearly eighteen million farmers cross 28 nations - 20 developing countries and 8 developed countries- cultivate genetically modified crops on approximately 450 million acres of land. Approximately three dozen nations, however, have banned the cultivation of genetically modified crops, but most of these nations permit the importation of genetically modified products.

Development

The process of genetic modification involves identifying a trait of interest, isolating that trait, inserting that trait into a desired organism, and then propagating that organism. Genes can be transferred within and/or between bacteria, viruses, insects, animals, or even humans. Genetic modification is possible because the genes of all organisms are made of DNA, meaning that DNA from two different organisms can be combined. These organisms are genetically modified and tested in laboratories. Modifications include inserting new genes, removing existing genes, or reorganizing existing genes within the organism in order to produce some desired characteristic. If the modified organism produces the desired characteristic in the laboratory, the producer of the organism must apply to test the product in the field and achieve success before the product can be approved for food production or commercialization.

Benefits

Genetically modified foods are beneficial for producers, consumers, and the environment. For producers, genetic modification offers a time saving method for producing a larger quantity of higher quality crops with less effort and expense. The cost of production of genetically modified foods is less than the cost of production of unmodified foods because the need for chemicals like pesticides and fertilizers and mechanical inputs is reduced. It is possible that the increased food production and decreased cost of production of genetically modified foods can help reduce hunger, especially in developing countries. Along with an increased supply of food, foods can be genetically modified to have increased nutritional value and shelf life, and have enhanced flavor and color, which benefit consumers.

Also, in 2014, traditional agricultural practices accounted for nine percent of the total greenhouse gas emissions in the United States. The production of genetically modified crops has been shown to significantly reduce greenhouse gas emissions, which can reduce the greenhouse effect and delay global warming.

Concerns

Consumers tend to be wary about eating genetically modified foods and perceive them to be unhealthy and unsafe since they are unnaturally occurring. The U.S. FDA regulates the production, field testing, and commercialization of genetically modified foods, but up until July of 2016 did not require them to be labeled because they claimed there was no need to unless there is a material difference between the genetically modified food and the original, natural food. A major concern with genetic modification is the creation or enhancement of food allergens, and since products containing genetically modified ingredients were not required to be labeled before 2016, there was a risk for consumers with allergies.

Growing genetically modified food also poses a problem for the environment because when genetically modified organisms escape into the wild, they permanently disrupt ecosystems that have evolved over billions of years. They are also capable of spreading viruses to other organisms as well as creating new viruses that may have no natural defense against them, which may lead to widespread death of certain organisms.