Genetically Engineered Food - Essay Example

? Genetically Engineered Food of the of Genetically Engineered Food Introduction Genetic engineering has been bringing its technological and scientific advances in various areas, such as pharmaceuticals, agriculture and food sector among others. Genetic modification is the process of transferring specific information artificially from one type of organism to another. For example: In a fish to a tomato, an animal or a plant, alternative combinations that are imaginable and that demonstrate a particular purpose. Genetically modified food is a reality that has been introduced into our lives without realizing. The GM foods are plants whose genetic characteristics have been altered. Scientists introduce new material, to achieve desire characteristics, into them genetically such as a bacterium capable of resisting pesticides (Whitman, 2000). Presently production can be enhanced without resorting to the use of this technology. Therefore, the reasons for genetic modification are mainly based on commercial and political while ignoring health and nutrition and the serious potential dangers that may involve its application. This paper attempts to explore the causes of genetically modifying crops, a brief history, pros and cons of applying the genetic engineering technology for the development of desired food crops along with the regulatory mechanism involved in the introduction of such food in the market. So the basic aim behind this research is that it is assumed that the genetically modified food is something imposed on to the consumers without letting them realize this truth by poorly regulating its labeling mechanisms. Genetically engineered food crops grown in U.S include bananas, cocoa beans, corn, pineapples, potatoes, soy bean, strawberries, sugar cane, sweet peppers, tomatoes, yellow squash and Zucchini while the ingredients (transgenic substances) most common and to consider when reading a food label are soy lecithin, textured vegetable protein, textured soy protein, dextrose, hydrogenated vegetable oil, emulsifier - soy protein isolate and soy flour. Currently most of the products contain soy base or soybean lecithin, and are usually hidden (Edward, 2008). Procedure and genes Involved The development of genetically engineered foods has been achieved hitherto by incorporating features such as resistance to pests, herbicides, adverse temperatures, etc. These GM foods are derived from cross-linking of genes from different species. Transgenic living beings are obtained by the introduction of additional genetic information into the genome of the species. A process similar to that carried out by some types of virus, by introducing certain molecules in the cells, and causing them to infect producing new virus i.e. genetic mutation (Whitman, 2000). In fact, one of the most frequently used techniques for the modification of plants involves using genetic material of a virus or bacteria to obtain the incorporation of new genetic material into the host organism. The plants are genetically modified to incorporate three different genes: an antibiotic resistance gene, an insecticide resistance gene and a gene causing herbicide resistance. The antibiotic resistance gene is a gene that allows marking in the selection process in the laboratory, thus differentiating individuals that have been modified from those which have not been. This gene information traditionally incorporates ampicillin resistance, along with other antibiotics used in human medicine. Currently this technique is being modified for use as a natural antibiotic marker and does not pose a pharmacological principle. The insecticide resistant gene is the foundation of transgenic plants. Plant incorporates information to generate a toxin called Bt toxin, which eliminates parasitic insects that are subjected to modification of the crop. The herbicide resistance gene is sometimes used as a marker and also as modified crop value. This allows greater use of herbicides to kill pests without affecting the cultivated plant (Whitman, 2000). Causes and history of genetic modification For centuries, familial similarity was used to improve the productivity of plants and animals. When plants were grown selectively, by its greater size, strength, and more resistant to disease, so they created better hybrids. It was thought at that time that a rudimentary form of genetic engineering was being practiced. Early farmers selected crops that were stronger, more resistant to disease, or more yielding, preserving the best of the best plant seed for the following year. They were applying the principles of plant breeding, developed later, when the laws of inheritance were discovered by Gregor Mendel. By the 30s, the breeding led to the development of the first hybrid crops, resulting in a large increase in production. It was not until the development of genetics, the understanding of the mechanisms of biological evolution by natural selection was practiced for improvement and a systematic selection. It was the Green Revolution, in which the procedures were systematic and resorted to the classification of natural variability, the use of mutation, and sexual recombination by crossing, hybridization with related species, and finally the selection of progeny. This phase culminates in the seventies of the last century, leading to the production of plants, often hybrid, with features such as larger fruit, higher nutrient content, faster growth, and so on (Murnaghan, 2012). As a result, there were high productivity plants, very homogeneous, sometimes sterile, with clear advantages from the point of view of production and agriculture based on modern technologies. The downside of this approach soon appeared: first, because it is often crops require fertilizers and pesticides, and secondly, for being the technology in the hands of developed countries. So the third world countries were increasing their crops, sometimes very significantly, but at the cost of becoming economically and technologically dependent on rich countries. Besides a new negative effect emerged i.e. genetic erosion, the loss of genetic variability that occurs in many species cultivated agriculturally dependent countries to be displaced landraces by foreign high productivity. The era of so-called "GM food" for human consumption opened on May 18, 1994, when the Food and Drug Administration (FDA) of the United States authorized the marketing of the first food with a "foreign" gene, the tomato "Flavr-Savr", obtained by the company Calgene, with delayed maturation. The seeds for growing GM foods are developed, produced and marketed by multinational companies including DuPont, Monsanto, Novartis, Aventis and Lima grain (Murnaghan, 2012). Pros and Cons of genetically modifying crops According to ISAAA, institute specializing in monitoring the use of genetically modified organisms (GMOs), in 1999 the cultivation of transgenic plants increased by 44% over 1998, reaching a total of 40 million hectares. By country, the largest cultivated area corresponds to the U.S., where it is grown on 72% of the global area. Following the U.S. there are Argentina (17%), Canada (10%) and Chinese (1%). On a smaller scale genetically modified crops have also been cultivated in Australia, South Africa, Spain, France, Portugal, Romania and Ukraine. But in this debate there are two positions for and against. At the UN Conference on Biosafety held in the Columbian city of Cartagena (February 1999) two groups were outlined, both for and against the opening of market for genetically modified foods (James, 2000). Some transgenic plants such as soybeans and corn are used interchangeably and mixed with unmodified grains. This, together with the lack of control legislation and labeling of these products means that consumers have no right to know who eats or choose whether or not modified foods, so there is lack of transparency and information. Moreover, the introduction of a new compound within a cell, as is the case for plasmid containing the new genetic information, can alter the metabolic balance of host plant cells, generating new compounds or varying the nutritional content of food modified. Changes of this type have been observed in some genetic engineering experiments. This makes genetic modification remain in effect to contain certain unpredictability of conventional foods lacking and must be controlled (Shah, 2002). Another GM food criticism concerns the lack of need and therefore a lack of sense of ethics of genetic manipulation. On the other hand, some suggest that political attitudes are still more inclined towards the interests of certain companies that benefit people. More and more observations indicate that genetic engineering poses new risks to the environment, particularly with respect to effects on biodiversity and genetic contamination. A reduction in the number of crop species and the spread of toxic species to certain organisms exemplify the risks to biodiversity conservation. Furthermore, the genetic information introduced into the transgenic plant has an outside chance to migrate as if it were a virus, and installed in other organisms. This can lead to the emergence of bacteria resistant to antibiotics used for selection of genetically modified and new pests resistant to these insecticides and / or herbicides to crop plants. One last idea is the meaning of herbicide resistance gene. This allows the increase of the dosage of herbicide on the crop so that it increases the contribution of foreign substances into the environment (pollution) (Shah, 2002). Benefits of GE Food GM foods are produced and marketed due to some perceived reward either to the consumer or producer of these foods. “This is meant to translate into a product with a lower price, greater benefit (in terms of durability or nutritional value) or both” (Food safety, 2003) .Some researchers insist that we must not overlook the importance of the ability to alter genes to save lives or improve them. They point to their potential in relation to the production of such things as sterile enzyme rennet to make cheese, plus fruits and vegetables high in oxidants that are associated with a lower incidence of heart disease and cancer. Another potential is the production of plants which do not require nitrogen fertilizers. Even researchers envision the production of organisms that have the ability to clean up the environment. Biotechnology can provide more nutritious food at lower prices. There may be better crops more resistant to insects, virus and with little or no pesticides and herbicides (Shah, 2002). GM crops have been found to impact bio diversity in a positive manner. As reviewed by Carpenter, “By increasing yields, decreasing insecticide use, increasing the use of more environmentally friendly herbicides and facilitating the adoption of conservation tillage, GM crops have already contributed to increasing agricultural sustainability” (Carpenter, 2011, 18). The presently commercialized GM crops have decreased the influence of agriculture on biodiversity, by heightened adoption of preservation cultivated land practices, decreased use of insecticide, employment of more environmental friendly herbicides and escalating yields to lessen pressure to convert extra land into farming use (Carpenter, 2011). One of the eminent concerns among criticism revolving around biotechnology and GE food and a source of concern for the regulatory authorities is the allergic reactions that result due to certain proteins found in the GM food. One such food crop is soy bean that leads to development of allergic reactions in sensitive people. “Current GM crops, including soybean, have not been shown to add any additional allergenic risk beyond the intrinsic risks already present” (Herman, 2003, 1317). Moreover, safety assessment procedure for genetically modified crops is needed to be evolved and enhanced so that the risks attributed can be properly detected. Since carrying out clinical trials for a few days do not produce any distinguished damages to health (Seralini et al, 2011). Regulating the GM Food Genetically engineered foods are supervised and regulated by three diverse government agencies: Environmental Protection Agency (EPA), Department of Agriculture (USDA) and the U.S. Food and Drug Administration (FDA). The labeling and regulating responsibilities of genetically modified food are handled by the FDA, the integrity and safety of the test fields utilized to test new plants by bioengineering organizations is checked by USDA, and the EPA governs transgenic plants associated genes that contain pesticides. The consumer safety is ensured before a genetically modified food can be introduced into the market by GE companies. The FDA necessitates companies to establish that GM food is as nutritious and safe as its equivalent non bioengineered food. This incorporates rendering information to the FDA to appraise the kinds of proteins manufactured by the new gene or genes, toxicology reports, nutritional content, and other information. The GM food labeling is however voluntary and left to the discernment of the company (Shah, 2002). However, marked by fears about the overall safety of food to be consumed in the UK, due to mismanagement of the BSE crisis and the intense negative pressure GM food, genetically engineered crops have faced great opposition in Europe. Animal feed contaminated with dioxin in Belgium, the HIV-infected blood in France and the high degree of politicization of regulatory decisions in Europe have further undermined the public trust in government. A significant proportion of European consumer public is not convinced that foods derived from GM crops are safe to eat and that the crops themselves are environmentally safe. Activist groups and a smaller percentage of consumers in the United States are expressing similar concerns. These concerns about GM food, contrast with the acceptance and widespread use of many recombinant products employed in health care (for example, insulin and human growth hormone etc.) (Winter and Gallegos, 2006). However, in June 1999, the Ministries of Environment of the European Union instituted a "de facto moratorium" on GM crops failing to break new records for new varieties of GM foods until the introduction of new regulations. In the United States, some American companies announced at least a temporary removal of GM ingredients in their products, as they did some breweries in Japan and manufacturers of tortillas in Mexico. If these actions are intensifying, U.S. farmers will have to re-evaluate the decision to harvest GM crops. Although the total number of acres of GM crops planted globally in 2000 continued to grow, the rate of increase has slowed. The acreage devoted to GM maize decreased in 2000, largely due to the problems caused by the European corn borer insect has declined recently. The arguments about the safety of GM crops have obscured the deeper ramifications for potential use in the world's poorest countries, where agriculture is the dominant economic activity and food supply high political and economic priority (Peterson & White, 2010). Conclusion So far no detrimental effects have been observed in the use of approved products from gene splicing techniques. Being that these techniques can increase the global food supply; cautiously accept products produced by this technique. The controversy over the altered genes continues still. Caution must prevail, education, dialogue and brake until consensus is achieved. Biotechnology can be utilized to eliminate and characterize allergens that are present in crops naturally. Biotechnology thus can be employed to eradicate the major allergens that occur naturally within the crops as one such attempt has been done to remove the allergens that occur in the soy bean naturally. Different GE organisms contain different genes introduced in different ways. Therefore each GM item must be tested on case to case basis and the outcomes of such testing should not be generalized to other items. At present the GM food that has been proliferated into the market has been observed to clear the risk assessments and is considered safe. Incessant usage of risk assessments including post commercialization monitoring, should build the basis for appraising the safety of such food. Genetic engineering has enhanced the biodiversity by increasing production, reducing the use of insecticides and the employment of more environment friendly herbicides. Moreover, genetic technology can be used to control toxins in the naturally produced crops like soy bean. References Carpenter, J. E. (2011). Impact of GM crops on biodiversity. GM Crops and Food: Biotechnology in Agriculture and the Food Chain, 2(1), pp. 7-23. Edward, F. (2008). The Effects of Genetically Modified Foods. Global Healing Center Natural Health in Organic Living. Retrieved from http://www.globalhealingcenter.com/nutrition/genetically-modified-foods Food Safety. (2003). 20 Questions on Genetically Modified Foods, WHO. Retrieved from http://www.who.int/foodsafety/publications/biotech/20questions/en/ Herman, E. M. (2003). Genetically Modified Soybeans and Food Allergies. Journal of Experimental Botany, 54 (386), pp. 1317-1319. James, C. (2000). Global Status of Commercialized Transgenic Crops: 1999. ISAAA Briefs No.17. Ithaca, NY: James, ISAAA. Murnaghan, I. (2012). Development and History of GM Foods. Genetically Modified Foods. Retrieved from http://www.geneticallymodifiedfoods.co.uk/development-history-gm-foods.html Peterson, M.J. and White, P. A. (2010). The EU-US Dispute over Regulation of Genetically Modified Organisms, Plants, Feeds, and Foods – Case Summary. International Dimensions of Ethics Education in Science and Engineering. Seralini, G. E., Mesnage, R., Clair, E. Gress, S., De Vendomois, J. S. and Cellier, D. (2011). Genetically Modified Crops Safety Assessments: Present Limits and Possible Improvements. Environmental Sciences Europe, 23(10), pp. 1-10. Shah, A. (2002). Is GE Food Safe? Global Issues. Retrieved from http://www.globalissues.org/article/189/is-ge-food-safe Whitman, D. B. (2000).Genetically Modified Foods: Harmful or Helpful? CSA Discovery Guides. Retrieved from http://www.csa.com/discoveryguides/gmfood/overview.php Winter, C. K. & Gallegos, L. K. (2006). Safety of Genetically Engineered Food. Agricultural Biotechnology in California Series. ANR Publications. Read More