The Raging Debate on GM Foods - Essay Example

The Raging Debate on GM Foods Genetically modified animals and plants are collectively referred to as genetically modifiedorganisms, GMOs and encompass such organisms whose characteristics have been altered through scientific approaches to remove or add genes. This aims at having these organisms develop new traits considered as desirable such as improved nutritional qualities, pest protection and herbicide resistance (J. Freedman 6; Winter and Gallegos 1). It is this gene transfer that risk assessors use to determine whether such organisms would be fit for human consumption. Shaw also observes that such crops undergo biochemical changes with the insertion and expression of alien cells (278). As such, a difference would be observed in the metabolites occurring in GM and non-GM crops. It is for this reason that GM foods would be subjected to extensive testing to ensure the risks associated with such modifications are kept on the low. GM foods face intense criticisms but have much to benefit in feeding the increasing world population. Critics of GM foods observe that interfering with genes could have adverse effects on human health even to future generations. D. Freedman cites critics who wonder why scientists are pushing the GM technology when it is obvious that introducing a gene into a varied genome causes a reaction (85). This reaction could occur gradually and be expressed in future generations as the introduced gene adopts different positions and characteristics from that which was intended at its introduction to the crop (Shaw 279). Indeed, studies have been conducted on animals such as rats to support the negative effects of GM foods to humans. Cancer and Alzheimer’s disease have been noted as possible consequences of taking in GM foods. However, such studies have been criticized for failure to adopt clear research methodologies with further criticisms on the use of subjects not likened to humans and use of GM crops not meant for human consumption. Secondly, GM foods are known to be harmful to humans but microbiologists seek to promote their interests by showing support for the technology. D. Freedman observes that these scientists seek to ensure that they continue to receive funding, majority of which comes from companies selling GM foods (85). Such funding favors those researchers seeking to explore further how to encourage the applications of genetic modification in modern agriculture. As such, these microbiologists focus their energies on bringing out the benefits of genetically modified foods even where they do not exist so as to appease their sponsors and continue getting funding. The biologists who engage in research to identify health and other risks that GM foods expose humans to would always find themselves being attacked and silenced by influential players in the food industry. In fact, a majority would have their reputations as scientists damaged as a result. Such criticisms have caused a majority of people to shun GM foods with eight EU countries banning any GM foods within its territories, save for some genetically modified potatoes and maize. Asia has also been slow to approve GM foods, including China and India which have been reluctant to approve the insect resistant GM rice variant known to give higher yields with minimal use of pesticides. Even in Africa where there are millions of people starving, countries have largely banned GM foods, citing the risk of malnutrition (D. Freedman 88). It is only the US, Canada, Argentina and Brazil that have been left to promote the technology, producing about 90% of all global GM foods. This occurs amidst the demand to have all GM foods labeled so as to enable consumers make the rightful decisions of shunning away from them. Therefore, a greater portion of the world fails to reap from the benefits of GM foods. Extensive studies and measures have been undertaken to ensure the safety of GM foods. D. Freedman documents one of the proponents of GM foods who argues that a massive number of experiments have been done on all the organisms and that billions of people eat GM foods without reporting any problems but people have “gone back to being ignorant” (85). More so, the US government has numerous agencies responsible for ensuring GM foods do not cause harm to humans. As documented by Winter and Gallegos, the US Food and Drug Administration, FDA ensures that such foods meet the safety requirements dictated by the federal Food, Drug and Cosmetic Act (2). The agency consults with GM food developers to ensure all safety procedures are observed. The US Department of Agriculture, USDA, Environmental Protection Agency, EPA and Federal Insecticide, Fungicide, and Rodenticide Act, FIFRA ensure that safety standards with regards to production and consumption of GM foods are adhered to. Thus, measures have been taken to ensure GM foods are safe for consumption. Moreover, genetic modification is not a new phenomenon to humans. This has been taking place historically as humans selectively bred crops, thus interfering with their genomes over time. As documented by J. Freedman, farmers from as early as 10,000 BC selected crops observed to be the largest in size or resistant to diseases and saved them for the next planting season (8). In the same way, they selected livestock considered to be more productive for breeding. Scientists have been noted to have used mutagenic techniques for a long time to create better strains of crops (Winter and Gallegos 1). With no negative effects reported over this period of time, it arguments against GM foods which use the same principles that have been historically used by man would be invalid. Scientific modification techniques only came to save farmers from the trial and error techniques historically used so as to make informed decisions on breeding the desired crops and animals. Additionally, genetic modification has caused an increase in food supplies globally. Some skeptics have no knowledge on the benefits of GM foods but just oppose the technology. As noted by Séralini et al. (8), countries in Africa, for example, just look up to Europe and follow its decision to ban GM foods without considering the benefits that other economies, including the US, are reaping from the technology. As noted by D. Freedman, genetic modification has caused the output of soy, corn and cotton to increase by between 20% and 30%, benefiting people that did not have access to such foods before (86). With the United Nations Food and Agriculture Organization estimating the need for 70% growth in food supplies by the year 2050 in order to keep at par with the growing global population, the scholar appreciates the significant role that genetic modification would play in meeting this objective. Furthermore, the global climate change has rendered a vast portion of arable land difficult for farming. Such risks call for the adoption of GM crops in agriculture which according to Shaw could grow even in dry, salty land, tolerate diseases, insects and herbicides and withstand extreme temperatures so as to produce higher yields (256). This increase in food supply has further caused the prices of food to decrease. Such reduced food prices makes food accessible to the increasing global population, hence eradicating starvation. Indeed, the aspect of altering genes in organisms has raised concerns on the possibility of GM foods interfering with human health. Even though such claims could be valid, microbiologists seeking to promote their own interests would turn a blind eye and support its adoption. Even so, genetic modification is not a new phenomenon, having been adopted by man from historical times without any adverse effects. Furthermore, GM foods have caused an increase in global food supplies and reduction in food prices amidst the rapid increase in global population. This is because of their resistance to the current extreme climatic and environmental conditions and their higher yield. Therefore, GM foods should be adopted globally as a solution to the increased need for food supplies and affordability with appropriate safety measures enhanced to avert the materialization of associated fears. Works Cited Freedman, D. H. “Are Engineered Foods Evil?” Scientific American 309.3 (2013): 80 – 85. Freedman, J. Genetically Modified Food: How Biotechnology is Changing What We Eat. New York, NY: Roshen P, 2009. Print. Séralini, G., et al. (2011). “Genetically Modified Crops Safety Assessments: Present Limits and Possible Improvements”. Environmental Sciences Europe 23.10 (2011): 21 – 30. Print. Shaw, I. C. Food Safety: The Science of Keeping Food Safe. Iowa: John Wiley & Sons, 2013. Print. Winter, C. L. and L. K. Gallegos. , L. K. “Safety of Genetically Engineered Food.” Agricultural Biotechnology in California, (2013): 1 – 5. Web. 3 Apr. 2014. Read More