Genetically Modified Foods

Genetically Modified Foods

Introduction

Genetic engineering is an exclusive technology of gene recombination that has taken roots in the modification of the genetic composition of plants, animals, and microorganisms. The principal of transgenic crops has been used by scientists to come up with fast-growing crops in efforts to curb food shortage. Various plants have been tested and produced a win effort to mitigate nutritional deficiencies and to ensure food security in areas of low productivity. A good example is genetically modification of rice to increase its iron and vitamin content to alleviate chronic malnutrition in various Asian countries. Through this technological advancement has been promising, a lot of controversies and public concerns surrounding genetically modified food and crops on human and environmental safety. The primary public interests are the effects of tampering with nature brought about by genetic modification and ecological risks and health hazards involved in GM foods and gene recombinant technology. In some countries, the government has put up laws regulating importation and production of crops through gene modification in fear of environmental risks associated with genetic engineering.

Advantages of Genetic Modification of Food

Other than the controversies surrounding the risk of consumption of GM foods, there are advantages associated with them.  Bawa & Anilakumar (2013) notes that, for instance, manufacturers use genetic modifications to give food desirable traits. For example, some of the genetically modified apples turn less brown when bruised. This quality makes them last longer in the market compared to traditional apples. Crops’ genetic modification is mainly meant to make the crops more resistant to diseases. These plants are more productive compared to other crops, thus the yields per unit. Genetically modified foods are useful in controlling the occurrence of certain conditions. The DNA system of food made by recombination technology can eliminate specific allergens that cause allergic reactions in the human body. These are essential features of disease prevention and control. Another advantage of genetic modification of crops is that they grow faster than traditionally grown plants. This factor has been applied by the governments to prevent food shortage in developing countries and regions that experience frequent drought attacks where the soil is incompetent for agricultural activities. Genetically modified crops have shown great success in the area with unfavorable climatic conditions..

Moreover, genetically modified foods have reported higher nutrients and vitamin content than traditional cooking. For instance, genetically modified rice in Asia has reported higher contents of iron and vitamins, which have posed a lot of deficiencies to the residents. Finally, the business persons opt for genetically modified foods as they have registered increases shelf life thus economical.

Demerits of Genetically Modified Food

Genetically modified foods have posed safety concerns and are suggested to have harmful effects on the human body; it is recommended to cause the autoimmune condition to the human being. Bawa & Anilakumar (2013) explain due to genetic manipulation of cellular components, antimicrobial resistance levels have increased. These are among the long term health effects on the human being. As crops become more resistant to diseases to diseases, they also become more tolerant of agrochemicals and fertilizers.it is suggested that these could cause an increase in antibiotic resistance upon consumption. Allergic reactions have been registered in people with prolonged history consumption of genetically modified foods. Food analysis has shown to contain more potential triggers of allergic reactions. Though the main health issues associated with health and allergic reactions related to GM foods are hotly debated, the ongoing research has proofs showing presence allergens in the majority of food substances made by recombinant technology. However, there are tests done to ensure the safety of food before exposing it to people for consumption. Some researcher believes that genetic recombination in food substances are carcinogenic, thus contribute to an increase in the development of certain cancers. They pose arguments that gene mutations cause carcinomas; therefore, by introducing new genetic compositions in the body would be dangerous and likely to cause human cells genetic compounds to mutate. These allegations are, however, not proven, and there is no evidence of harm registered from GMO food consumption that can be directly associated with cancer. There are health hazards related to outcrossing associated with gene recombination. Outcrossing occurs when genes of certain GM crops mixes with those of traditional plants or animals, which will afterward be used for human consumption (Bawa, & Anilakumar, (2013). However, no evidence is associated directly with these foods.

Views on Genetically Modified Foods

From a broader perspective, a commodity whose benefits outweighs the shortcoming should be legally accepted. (Karami & Mahasti Shotorbani, 2018). Acknowledges the fact that genetically modified food has aroused significant opposition, its advantages are clear, and with the advancement in research tests can be done to decrease anxiety associated with their consumption. Food regulators ought to be extremely cautious regarding the genetic recombination of food substances, which calls for extended regulatory trials for several times before subjecting it to human consumption. The major worry is that the process approval of regulatory processes is not harmonized throughout the world. Gene modification has been used to eliminate undesirable characteristics in both plants and animals. Many people view this as tampering with nature, which would increase risks for various diseases associated with genetic, morphological changes. Certified foods through different food and drug regulatory bodies and considered safe should be allowed into international markets. International markets have allowed into trade crops with high nutrients content, resistance to viral, and bacterial. They have a high tolerance for agricultural chemicals, which are characteristics of genetically modified crops and food substances. Potential health testing and labeling of the products are done nationally, thus allowing only safe food products into the national market regardless of the being produced as a result of genetic recombination. Labeling has allowed people to choose whether to utilize these products or not. From a general point of view, people should continue consuming scientifically proven safe food substances unless regulatory bodies state otherwise. The governments should supplement the cost of production of GM substances to reduce food insecurity instances in the country (Lusk McFadden & Wilson, 2018). Certification of genetically modified and organic food could allay consumers’ anxiety towards these products.

Conclusion

Genetic engineering technology can be a beneficial step toward fighting food insecurity and chronic nutrition deficiencies in various parts of the world. Food crops can be made to achieve desirable characteristics to ensure that the expected nutritional contents have been met. World health organization’s effort to ensure that the member states have enough food can only be achieved through gene modification and recombination to increase food production. Health sectors are expected to work together with the governments to enhance the food produced through genetic modification. Reliable traceability strategies in certification and labeling of genetically produced food are underway to ensure people embrace genetically modified products

References

Bawa, A. S., & Anilakumar, K. R. (2013). Genetically modified foods: safety, risks, and public concerns—a review. Journal of food science and technology, 50(6), 1035-1046.

Karami, F., & Mahasti Shotorbani, P. (2018). Genetically modified foods: Pros and cons for human health. Food and Health, 1(2), 18-23.

Lusk, J. L., McFadden, B. R., & Wilson, N. (2018). Do consumers care how genetically engineered food was created or who created it. Food Policy, 78, 81-90.