Genetically Engineered Food and Product Preservation in Modern World - Essay Example

Advantages and Disadvantages of Genetically Engineered Food and Product Preservation Table of Contents I. Introduction ………………………………………………………………. 3 II. Basic Information on Genetic Engineering …………………………… 3 III. Advantages of Genetically Engineered Food and Product Preservation in U.S. ……………………………………………. 4 a. Reduces Risk of Food Allergens, Food Intolerance, and Other Harmful Food Substance ……………………………. 4 b. Prevents Global Hunger Caused by Insufficient Food Supply ……………………………………. 5 c. Environmental Preservation ……………………………….. 6 d. Other Benefits of Genetically Modified Food Supply and Product Preservation ………………………… 7 IV. Disadvantages of Genetically Engineered Food and Product Preservation in U.S. ..…………………………………………. 9 a. Lack of Special Labeling on Genetically Engineered Foods …………………………….. 9 b. Food Safety Concerns ………………………………………. 10 V. Discussion and Recommendations …………………………………… 11 VI. Conclusion ……………………………………………………………….. 12 References ……………………………………………………………………… 14 - 18 Introduction During the late 1990s, the use of genetically modified food has been continuously promoted throughout the United States. Since the first public announcement of genetically modified food technology in 1996 (Harlander, 2002), thousands of gene-modified (GM) organisms have been filed with the US Patent Office and the patent offices across the world. (Batalion, 2000) Despite the promise of genetically modified foods in terms of preventing global hunger caused by insufficient food supply, the use of genetically modified foods is a subject to a lot of controversial issues related to its health safety, access to intellectual property rights, ethics, proper food labeling, and other societies. (Human Genome Project Information, 2007; World Health Organization, 2005; Myhr & Traavik, 2003; Burton et al. 2001) For this study, the researcher will first discuss some general information with regards to genetic engineering. Eventually, the researcher will gather some related academic journals in order to determine and highlight the advantages and disadvantages of genetically engineered food and food product preservation. Prior to conclusion, the researcher will provide some recommendation on how we could make the advantages of GM technology outweigh its disadvantages. Basic Information on Genetic Engineering Genetic engineering is referring to a special technology that enables the scientists to alter the genetic makeup of all living organisms such as plants, animals and/or bacteria. Other terms used to refer to genetic engineering includes: (1) gene technology; (2) genetic modification; (3) biotechnology; (4) transgenic. (Human Genome Project Information, 2007) This technology includes food modification techniques suchja s cloning, tissue culture and market-assisted breeding. (World Health Organization, 2005) Advantages of Genetically Engineered Food and Product Preservation in U.S. Reduces Risk of Food Allergens, Food Intolerance, and Other Harmful Food Substance Individuals with common food allergies have a higher risk of suffering from food allergens caused by genetically modified foods as compared to individuals with no food allergies. (Gaivoronskaia & Hvinden, 2006) Even though most of the real causes of food allergens and food intolerance remain unclear, the study of Gaivoronskaia & Hvinden (2006) suggest the possibility of using gene technology in removing specific food allergens from genetically modified food products in order to protect those individuals with food allergies or food intolerance. For example: (1) genetic engineering makes it possible to remove the α-lactalbumin gene in order to minimize the lactose content in milk (Bauman et al., 2006; World Health Organization, 2005); (2) the same technology can be used in reducing the levels of cyanide content in cassava roots; (3) the natural levels of glycoalkaloid toxin which is found in potatoes can be reduced by adding some invertase gene from yeast into genetically engineered potatoes (World Health Organization, 2005); and (4) the allergenic protein which is commonly found in rice or the allergenicity in wheat can be reduced by modification of its biosynthetic pathway (PIFB, 2001; Buchanan et al., 1997). As a result, it is possible for milk manufacturers to produce lactose-free milk especially designed for individuals with lactose intolerance. Aside from removing the food allergens present in foods, genetic engineering also makes it possible for food manufacturers to remove natural toxicants as well as other anti-nutrients that are present in foods particularly in peanuts, soybeans, rice, and wheat. (Harlander, 2002) Prevents Global Hunger Caused by Insufficient Food Supply Despite the huge number of people around the world aside from the constantly increasing demand for food, feeds, fuel and fiber, it has been reported that less area of land is being used for agricultural purposes each year. (Rao, 2008) In line with globalization, a growing large number of the worldwide population is no longer able to afford the high cost of food supplies. (Human Genome Project Information, 2007) In order to avoid global hunger, it remains a challenge for agronomists to be able to increase the global food production output within the shortest possible period of time. (Miller, 2008) Basically, the increase of global food production supply will eventually bring the market price of basic food commodities at a more affordable price. Genetic engineering of foods is considered as an effective way of increasing the global supply of food products. (Rao, 2008; Qin & Brown, 2006; Christou & Twyman, 2004) For example: the use of gene technology makes it possible to increase the number of U.S. dairy food production from 58,000 million kg up to 77,000 million kg even though the number of cows has decreased from 11 million cows down to 9 million. (Bauman et al., 2006) Basically, the use of genetic engineering makes it possible for milk producers to increase the case in concentration and/or lysozyme concentration in milk. By doing so, milk producers are able to produce more supply of cheese. (Bauman et al., 2006) Another good example is the increase in egg production in poulty by applying genetic engineering in order to develop two active ovaries in hen; or improving the disease resistance in animals produced for food consumption in order to avoid insufficient animal food supply due to a high number of death caused by preventable diseases. (World Health Organization, 2005) Today, there are a lot of food supplies that are currently being manufactured using the genetic engineering technology. Among the genetically engineered plants and animals such as: fish products such as: salmon, grass carp, rainbow trout, tilapia and catfish (World Health Organization, 2005; Qin & Brown, 2006); livestock and poultry (World Health Organization, 2005); and several varieties of corn, soybeans, canola, cotton, rice, sugar beets, potatoes, maize, tomatoes, squash, papaya, and flax among others (World Health Organization, 2005; Christou & Twyman, 2004; Harlander, 2002). Environmental Preservation Excessive use of herbicides which is normally used in corn and soybean production goes straight to the rivers, streams and water reservoirs. As a result, high concentration of herbicides has been detected in the U.S. bodies of water which exceeds the acceptable maximum contaminant levels (MCL) or the health advisory levels (HCL) for drinking water. (Thurman et al., 1992) With the production of herbicide-tolerant crops through the genetic engineering, it is possible to reduce or control the levels of herbicide contamination throughout the United States. (Shipitalo, Malone, & Owens, 2008) For instance, the water contaminated with glyphosate – the most commonly used herbicide in the United States (Kolpin et al., 2006) – was detected at a lower level after the production of glyphosate-tolerant soybean was adopted throughout the country (Carpenter et al., 2007). In general, the production of herbicide-tolerant crops does not require tilling in farming. For this reason, the production of herbicide-tolerant crops may reduce the possibility of soil erosion as well as the loss of nutrients in fruits, crops, and vegetables. (Chandran, 2001) Other Benefits of Genetically Modified Food Supply and Product Preservation Genetic modified milk wherein the lysozyme concentration is increased can result to a lot of benefits on the part of cheese producers. (Bauman et al., 2006) Basically, genetically modified milk with enhanced levels of casein protein increases the efficiency when it comes to the production of cheese. (World Health Organization, 2005) First, it decreases the rennet-clotting time as well as it increases the strength of curd1. Second, it prolongs the shelf life of cheese. (Bauman et al., 2006) Genetic engineering also enables the farmers to produce crops that are: (1) insect-resistant (Bt) corn, cotton, potato and tomato; (2) herbicide tolerant soybeans, corn, rice, sugar beet, flax, and canola; and (3) a virus-resistant squash, papaya, and potato. (Rao, 2008; Harlander, 2002) In line with this matter, the production of herbicide-tolerant crops minimizes the risk of injuries on crops, soil erosion and the use of fuel whereas the availability of insect- and virus-resistance on crops is more beneficial on the part of the farmers since this technology could increase the farmers’ income by selling more crops and using less pesticide. Genetically engineered food does not only improve the food’s texture, taste, aroma, ripening period and shelf life of fruits and vegetables as well as the nutritional content of foods. (World Health Organization, 2005; Harlander, 2002) For instance, it is possible for food manufacturers to modify the level of saturation in oils in order to produce foods that are low in cholesterol level or increase the Vitamin A, C, D, and E, folate, lycopene, sulfurofane2, lutein3, omega-3 fatty acids, starch, iron, and/or the natural anti-oxidants in fruits, vegetables, and grains. (World Health Organization, 2005; Christou & Twyman, 2004; Harlander, 2002) For example: (1) genetic engineerig of rice makes it possible to increase the Vitamin A content in rice in order to prevent the risk of visual impairment or blindness caused by insufficient Vitamin A in the human body; (2) the use of transgenetic technique when incorporate some codons for lysine, threonine and trytophan which is very limited in traditional plants; (3) increasing the protein content in genetically engineered foods combined with a higher levels of essential amino acids can promote the human growth development and tissue regeneration; (4) the fortification of foods with a higher levels of iron and zinc content could prevent some cases of anaemia among women and children as well as other diseases caused by mineral deficiency (World Health Organization, 2005; Christou & Twyman, 2004); (5) the increase in lycopene and lutein content in tomatoes4 (World Health Organization, 2005); and (6) salmon that are grown for food consumption are injected with lysozyme which has antimicrobial properties to protect the fish from pathogens like Vibrio, Aeromonas and Yersinia whereas catfish are injected with silk moth cecropin to protect catfish from diseases like enteric septicaemia (Dunham et al., 2002). In other words, consumption of genetically engineered food products can be used to prevent people from suffering diseases caused by dietary deficiencies such as inadequate food consumption of vitamis and minerals necessary in sustaining life. (Graham, Welch, & Bouis, 2001) With regards to the health safety of consuming genetically engineered foods, the study of Flachowsky, Chesson, & Aulrich (2005) shows that the end-result of allowing animals to ingest some genetically modified plants does not show any specific adverse health effects on animal foods. Disadvantages of Genetically Engineered Food and Product Preservation in U.S. Lack of Special Labeling on Genetically Engineered Foods Even though there is no specific document that highlights any adverse health effects from genetically engineered foods, the lack of special labeling on genetically engineered foods in the United States deprived the Americans their right to know the origin of the foods they consume. (Harlander, 2002) There are some Americans who remain strong in opposing with the consumption of genetically engineered foods. However, the absence of proper food labeling makes it difficult for the consumers to determine the food ingredients that were produced out of gene technology. In case a particular genetic engineered food causes health detriment, it would be not easy for the Food and Drug Administration (FDA) to warn the people about it. Food Safety Concerns Despite the fact that several studies have considered the possibility that genetic engineering could reduce the risk of food allergens; food intolerance; pesticide, herbicide, and insecticide content; as well as other disease-causing food substances (Bauman et al., 2006; Gaivoronskaia & Hvinden, 2006; Harlander, 2002), there are also several studies that state the food safety concerns associated with the consumption of genetic engineered food products (Catchpole et al., 2005; Goodyear-Smith, 2001). By inserting some genes from other food products or organisms into the cells of a particular food product, there is a possibility for genetically engineered foods to contain unknown toxins, allergens or the development of antibiotic- or herbicide-resistant weeds. (Goodyear-Smith, 2001) It is possible to use some of the food ingredients coming from genetically modified plants into animal food products. Discussion and Recommendations It is never easy to determine whether or not a protein that is added into food through the process of genetic engineering is a possible cause of food allergen. Given that a lot of people have doubts whether genetically engineered foods increases the risk of food allergens, the study of Buchanan (2001) suggests that the best way to track down potential food allergens is to develop a safe, reliable, and effective food allergens testing policy. Basically, detection and identification of known food allergens will enable the scientist to avoid transferring the main source of allergen into genetically engineered food products. Identifying and detecting the possible causes of food allergens is the best way to prevent the possible health safety issues associated with genetically engineered foods and product preservation. In order to avoid public distrust on genetically engineered food supply (Goodyear-Smith, 2001), the United States Department of Agriculture should also develop and implement a criteria for proper food labeling of genetically engineered foods because failure to regulate the proper labeling of genetically modified food products increases the risk of people with food allergies to suffer from a specific food allergen. (Thompson et al., 2007; Gaivoronskaia & Hvinden, 2006) Even though food allergens can be treated with antihistamines or epinephrines (Gaivoronskaia & Hvinden, 2006), the presence of proper food labeling serves as an early warning device for individuals with specific food allergies. (Qin & Brown, 2006; Gaivoronskaia & Hvinden, 2006) By not consuming a particular food product, people with specific food allergies could prevent the risk of life-threatening anaphylactic shock. The World Health Organization (2005) also discussed about the Codex safety assessment principles which can be used as a framework when it comes to investigating a genetically modified foods for its health safety issues. This includes the investigation of the following: (1) a direct health effects or toxicity when consuming a particular genetically engineered food product; (2) the possibility a human being would suffer from allergic reactions or allergenicity from a genetically engineered food product; (3) the nutritional levels and toxicity levels found in a genetically engineered food product; (4) the stability of injected gene into another food product; (5) the nutritional effects that may occur from a particular genetic modification; and (6) any forms of unacceptable health results caused by gene injection on a particular genetically modified food product. Keeping track on the possible adverse health effects caused by genetically modified food supply will enable the Americans to enhance the quality and health benefits of these types of food products. Conclusion There are potential health benefits and risks associated with genetic engineering of foods and product preservation. However, a lot of people are still hesitant to consume genetically modified foods because of their lack of knowledge and fear that these types of food products could cause them long-term health problems. In order to minimize the controversies behind the consumption genetically modified food products, Food and Drug Administration as well as the United States Department of Agriculture should also develop and implement a criteria for proper food labeling of genetically engineered foods. The absence of proper labeling on genetically modified food products increases the risk of people with food allergies to suffer from a specific food allergen. *** End *** References: Batalion, N. (2000). Campbell J. Natural Therapies for Chronic Illness & Health Maintenance. Retrieved May 18, 2008, from 50 Harmful Effects of Genetically Modified Foods: http://www.cqs.com/50harm.htm Bauman, D., Mather, I., Wall, R., & Lock, A. (2006). Major Advances Associated with the Biosynthesis of Milk. 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