Genetically Modified Foods Are Safe for Human Consumption - Research Paper Example

Genetically Modified Foods Are Safe for Human Consumption Introduction People have for long worked on breeding plants and animals with favorable characteristics. They select animals and plants that have the desired characteristics and reproduce them over time. This process usually takes a long time, with Key, Ma and Drake arguing that it could take even 15 years to yield new varieties (290). To fasten this process, genetic modification has been used where a desirable gene is introduced into an animal or plant genetic makeup so as to reproduce organisms with the desired gene. Verma et al. define genetically modified organism as organism (other than humans) whose genetic material has been altered in unnatural manner through sexual interaction or recombination (3). This would modify the genes of the organism or transfer the positive traits of the new gene into it. It is this genetic modification of organisms that has caused a heated debate from various stakeholders. The associated ethical dilemmas have prevented the public from appreciating the benefits of genetically modified foods (Freedman 80). It has made the public ignorant of the widespread food insecurity facing the global population with 900 million people suffering from poor nourishment. However, despite the widespread public fear, genetically modified (GM) foods are safe for human consumption and a solution to food insecurity. Arguments against Genetically Modified Foods Critics of GM foods argue that interfering with the genes of organisms through genetic modification would negatively affect the health of humans in future generations. Freedman documents these critics as wondering the reason for scientists pushing for the consumption of GM foods when it remains obvious that the introduction of a foreign substance into the genetic structure of an organism would result in complex reactions (85). Normally, the reaction takes place gradually and its effects visible in future generations when the genes acquire different characteristics and take different positions in the body which vary from what was initially intended. To prove this argument, critics of GM foods have cited many studies where animals, particularly rats, have been used to show the negative health effects of GM foods in their future lives, including cancer. Thus, if rats had their health affected negatively, even humans risk their health being affected in the same way. However, Verma et al. criticize such claims, citing the lack of clear research methodologies in such studies (4). Furthermore, the biological structure of rats differ from that of humans and the rats used for the study were found to be more prone to cancer in later life that in humans. Therefore, the findings from the study cannot inform what could happen in humans. The support of GM technology by scientists seeks to promote their selfish interests even though they fully understand that the technology harms human health. According to Freedman these scientists know that if they convince people to widely adopt the technology, they will continue receiving funding for their projects, a majority of these sponsors being sellers of GM products (85). Therefore, these scientists only talk of the positives of GM foods so as to satisfy the interests of their sponsors. They even attack those biologists that seek to publicize the health risks of GM foods and silence players in the GM food industry who raise such concerns. In fact, most of such scientists would have their reputations damaged. These criticisms have prevented GM foods from being widely consumed as an alternative to the normally produced foods and as a more effective approach to dealing with the problem of food insecurity. The eight EU countries have even gone to an extent of banning such foods from their respective territories apart from some GM maize and potatoes. Asia has also not been keen to approve the distribution of GM foods within its borders, with China and India resisting efforts to have the insect resistant GM rice, noted to be high-yielding and uses limited amounts of pesticides, to be distributed within its borders. Ironically, even in Africa where millions of people die from starvation, GM foods have been banned (Freedman 85). America, Canada, Argentina and Brazil have been left to dominate this field, together producing over 90% of GM foods in the world. These countries have continued to benefit greatly from the advantages of genetic modification of organisms. Arguments for Genetically Modified Foods The safety of GM foods for human consumption is governed by strict guidelines that are administered by credible government bodies. The US government regulates the safety of GM foods through the federal Food, Drug and Cosmetic Act which dictates that all foods adhere to the given safety requirements. This regulation which applies even to GM foods is administered by the US Food and Drug Administration, FDA. The authority works together with producers of GM foods to make sure that all safety procedures for producing and handling foods are met. Other bodies responsible for ensuring the safety of GM foods to humans include the Environmental Protection Agency, EPA, the Department of Agriculture and the Federal Insecticide, Fungicide, and Rodenticide Act, FIFRA (Winter and Gallegos 2). With all these bodies checking for the safety of foods consumed by humans, there are no chances that GM foods could harm human health. Furthermore, genetic modification has been practiced over years with no negative health effects reported on humans. According to Key, Ma and Drake, farmers in historic times bred seeds and animals that had desired characteristics (290). They carefully selected animals and seeds with the desired characteristics and make them reproduce together so as to produce organisms with the traits desired from both organisms. In fact, Freedman notes that as early as 10,000 BC, humans were already selecting crops that were large in size and resistant to insects and pests for planting in subsequent seasons (80). This is the basis upon which the production of GM foods was founded. Scientists have been using genetic modification over years to have better crops. Since no negative effects have been reported over these years on humans who have consumed organisms that have been genetically modified, then, GM foods do not negatively impact on human health. This scientific technique of modifying organisms was invented so as to provide a solution to the trial and error methods that were used historically by farmers so that they can make informed decisions regarding the breeding of desired animals and crops. Finally, genetically modified foods have been widely appreciated as the solution to global food insecurity. The use of genetic modification techniques plays a crucial role in increasing food supplies across the world. Those opposed to the technology provide arguments to support their stand without having proper knowledge on the issue. Verma et al. give the example of countries in Africa which lack adequate information on GM technology, but instead depend on Europe and its decision to disapprove of GM foods into its borders, without independently considering the benefits drawn from the technology by other countries such as the US (7). Evidence given by Freedman indicates that genetic modification has led to an increased output of cotton, corn and soy by about 20% to 30%, solving the problem of people who could not access food before (86). This technology would therefore be important in ensuring food security, appreciating the estimate by the United Nations Food and Agriculture Organization of the need to grow food supplies by 70% by the year 2050 so as to meet the food demand by the growing population. In addition to this, it would be appreciated that the climatic changes witnessed globally have spread deserts across the world which has increasingly made arable land not agriculturally beneficial. Shaw argues that with genetically modified crops having the ability to grow even in salty and dry land, together with their tolerance to insects, herbicides and diseases and ability to withstand extreme temperatures, food security could be achieved by farming in GMOs (256). This would ensure an increase in food supply, causing food prices to drop and thus greater accessibility to food by the growing populations. Conclusion Thus, the debate of whether genetically modified foods are safe for human consumption continues to raise different arguments. The definition of genetically modified food, this being the foods whose genetic materials have been changed through reproductive approaches, sets the motion for debate. Critics argue these changes of genes in foods could cause negative effects that could be observed later in human life with scientists who know of such effects seeking to protect their selfish interests by not publicizing the facts and silencing efforts to publicize such facts. However, these criticisms are just fears with weak arguments as humans have practiced genetic modification since historic times with no negative health effects witnessed. Furthermore, the government has numerous authorities checking for safety of GM foods to humans. With hunger and climatic changes facing the world, farming approaches using genetically modified breeds known to be resistant to harsh climatic conditions and resistant to insects, herbicides and diseases would ensure a constant adequate supply and accessibility of food thus promoting food security. Therefore, the fears for GM foods are not valid, thus the need for the public to appreciate that GM foods are safe for human consumption and provides the solution to the problem of food insecurity. Works Cited Freedman, D. H. “Are Engineered Foods Evil?” Scientific American 309.3 (2013): 80 – 88. Print. Key, S., J. K. Ma, and P. M. W. Drake. “Genetically Modified Plants and Human Health.” Journal of the Royal Society of Medicine 101.6 (2008): 290 – 298. Print. Shaw, I. C. Food Safety: The Science of Keeping Food Safe. Iowa: John Wiley & Sons, 2013. Print. Verma, C., et al. “A Review on Impacts of Genetically Modified Food on Human Health.” The Open Nutraceuticals Journal 4 (2011): 2 – 11. 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